Matcha Green Tea Cake With Vanilla Honey Cream Cheese Frosting Recipes

GREEN TEA LAYER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 8-inch round pans. Sift together the all-purpose flour, cake flour, baking soda, salt, and green tea powder; set aside.
• In a large bowl, beat together sugar, oil, and eggs until smooth. Stir in 1 1/2 teaspoons vanilla. Beat in the flour mixture alternately with the yogurt, mixing just until incorporated. Pour batter into prepared pans.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the pans.
• To make Green Tea Frosting: Sift together confectioners' sugar and green tea powder. In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk. Beat with an electric mixer until smooth.
• To assemble the cakes: when the cakes are completely cooled, put one layer on a flat serving plate. Spread a thin layer of frosting over it. Place the other layer of cake on top, and spread frosting to cover the top and sides of cake. Dust with green tea powder if desired. Serve cold or at room temperature.

MATCHA GREEN TEA CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
• Combine eggs, 2 egg whites, and 3/4 cup egg whites in a large bowl; beat with an electric mixer until thick and doubled in volume. Add ingredients one at a time, beating 15 to 30 seconds after each addition, in the following order: sugar, honey, flour, baking powder, matcha, vanilla extract, butter, and buttermilk. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes.

GREEN TEA MOUSSE CHEESECAKE

Steps:

• Combine the graham cracker crumbs with 2 tablespoons of sugar in a mixing bowl. Drizzle in the melted butter and mix until evenly moistened. Press into the bottom of a 9-inch springform pan lined with waxed paper; set aside.
• Stir the tea powder into the warm water; set aside. Sprinkle the gelatin over the cold water; set aside.
• Whip the cream to stiff peaks; set aside. Beat the cream cheese, 1/2 cup sugar, vanilla, and honey in a clean mixing bowl. Beat in the eggs one at a time until evenly blended. Cook the gelatin mixture in the microwave until melted, about 45 seconds. Beat the gelatin and tea into the cream cheese mixture, then fold in the whipped cream until smooth. Pour into the springform pan. Refrigerate 7 hours to overnight before unmolding and serving.