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cross-section of a strawberry matcha cake. There are four layers of cake filled with green matcha buttercream layers and pink strawberry ganache layers.

Strawberry Matcha Cake

Elegant yet approachable.  While it may look like something that belongs in the window of a boutique bakery, this recipe is actually much simpler to make than it appears and tastes as delicious as it looks.
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Prep Time 50 minutes
Cook Time 1 hour 30 minutes
Additional Time 2 hours
Total Time 4 hours 20 minutes
Servings: 24 serves
Course: Dessert
Cuisine: Australian, Asian
Ingredients Method

Ingredients
  

Matcha Cake
  • 6 eggs large
  • 550 g caster sugar
  • 630 g thickened cream at least 35% fat
  • 1 tbsp vanilla bean paste
  • 1 pinch salt
  • 30 g matcha powder sifted
  • 600 g self-raising flour
Strawberry Ganache
  • 500 g strawberries frozen
  • 120 g thickened cream
  • 1 tbsp butter unsalted
  • 360 g white chocolate roughly chopped
Matcha Buttercream
  • 4 eggs large
  • 1 kg butter unsalted
  • 300 g caster sugar
  • 80 g water
  • 3 tbsp matcha powder sifted

Method
 

To make the Matcha Cake
  1. Preheat oven at 160C.
  2. Grease two 7 or 8 inch round cake tins with vegetable oil. Line the sides with baking paper, and flour the base with flour.
  3. In a large mixing bowl, using a whisk, combine eggs, caster sugar, thickened cream, vanilla bean paste, and salt until well incorporated.
  4. Add in matcha powder and self-raising flour, mix until just combined.
  5. Divide the batter into the two prepared cake tins. Bake for 90 minutes. To check if the cake is completely baked, poke a wooden skewer in the middle of the cake, if it come out clean. If not, continue to bake for another 10 minutes, and check again.
  6. Once baked, remove cakes from the oven and place cake tins on a cooling rack for about 10 minutes. Flip the cake tins upside down to unmould the cakes. Individually wrap the cakes in cling wrap and set aside to cool completely.
To make the Strawberry Ganache
  1. In a large pan, cook strawberries until reduced into a coarse puree. As the strawberries cook, smash the strawberry pieces with the back of a wooden spoon to break it down. Set aside.
  2. In a medium saucepan, over medium heat, bring cream and butter to a simmer. Add in strawberry puree, and stir until combined and heated up to a simmer again.
  3. Remove the saucepan from the heat and add in white chocolate. Stir with a wooden spoon until white chocolate is melted and fully incorporated. Transfer to a heat-proof and air-tight container, set aside until cooled, then refrigerate.
To make the Matcha Buttercream
  1. Using a stand mixer with a whisk attachment, beat eggs on high speed until volume triples, the mixture should be pale in colour and foamy in texture.
  2. Continue to mix the egg mixture while executing this step.
    In a small saucepan, over medium heat, combine sugar and water. Occasionally, gently swirl the saucepan so heat is evenly distributed, but do not stir the mixture. Heat mixture up until bubbles begin to form at the bottom of the saucepan. Remove from heat.
  3. Lower speed on the stand mixer, and carefully drizzle in the sugar mixture. Bring the stand mixer back on high speed, continue to mix until mixture is completely cooled.
  4. The consistency of the butter should be soft enough that it would be easily spreadable. If butter is still hard, microwave in a bowl for 30 secs until desired consistency is reached.
    To the stand mixer, change from a whisk attachment to a paddle attachment.
  5. Add in 500g butter, mix at medium speed until mostly combined. Add the remaining 500g butter. Continue to mix at medium speed, for about 10 minutes, until buttercream is pale in colour. To check if buttercream is ready, scoop some buttercream with a spatula and slightly flick it back into the bowl. The buttercream is ready when it feels light and easily drops back down to into the bowl.
  6. Add in matcha powder, and continue to mix until incorporated.