Matcha Gateau Recipe: Rich and Smooth
Today's Matcha Gateau is fluffy, soft, and bounces back easily! Its texture is delicate with fully open air pockets, no pudding layer, no collapse, and no shrinkage! The rich matcha flavor makes you fall in love with it after just one bite!
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What is the texture of Matcha Gateau like?
The Matcha Gateau is soft, delicate, and carries a subtle matcha fragrance.
Thanks to the whipped egg whites, the cake is very light and has a moist texture. It’s perfect for those who love the flavor of matcha and a light texture.
Essential Tools
Whisk (electric or manual)
Spatula (for mixing the batter)
6-inch round springform pan (ideal for making cakes)
Oven (for baking the cake)
Cooling rack (for cooling the cake)
Kitchen scale (for accurately measuring ingredients)
What kind of matcha powder should I use?
It is recommended to use "baking-grade matcha powder" or "food-grade matcha powder."
These matcha powders are sifted and are suitable for blending into the batter, offering a better matcha fragrance and color.
Avoid using ceremonial-grade matcha as it is more expensive and intended more for drinking, with a slightly different flavor.
Can I use different sized cake pans?
This recipe is for a 6-inch round pan. If you use a different sized pan, you will need to adjust the baking time.
A larger pan may make the cake thinner and require a shorter baking time, while a smaller pan may make the cake thicker and require a longer baking time.
Pay attention and use a toothpick test (insert the toothpick into the center of the cake, and if it comes out clean, the cake is done) to check if the cake is fully baked.
INGREDIENTS
MAIN INGREDIENTS
- 50g low-gluten flour
- 55g milk (room temperature or slightly warm)
- 3 eggs
ACCESSORIES
- A small amount of lemon juice (to neutralize the egg white smell and stabilize the meringue)
SEASONINGS
- 30g corn oil (preheated to 70°C)
- 5g matcha powder
- 40g fine granulated sugar (for egg whites)
- 0.5g salt (to enhance sweetness)
DIRECTIONS
STEP 1
Separate the egg whites and egg yolks of the 3 eggs.
STEP 2
Add 40g of fine granulated sugar, 0.5g of salt, and a small amount of lemon juice to the egg whites. Gently mix and then place the bowl in the freezer for about 10 minutes to improve meringue stability.
STEP 3
In a bowl, add 30g of corn oil (preheated to 70°C) and 5g of matcha powder. Stir well to combine.
STEP 4
Add 55g of milk and mix well until fully emulsified into a smooth green liquid.
STEP 5
Add 50g of low-gluten flour to the matcha milk mixture and stir until smooth.
STEP 6
Add the 3 egg yolks to the batter and mix until smooth and silky.
STEP 7
Take the egg whites out of the freezer. First, beat them at high speed until they expand and form large bubbles. Then, reduce the speed to low and continue beating until stiff peaks form (the peaks should stand upright when the whisk is lifted).
STEP 8
Add 1/3 of the whipped egg whites into the egg yolk batter. Gently fold to combine. Then, pour the combined batter back into the remaining egg whites and continue folding gently.
STEP 9
Pour the batter into the mold and tap the mold lightly a few times to release large air bubbles.
STEP 10
Place the mold in the preheated oven on the middle rack. Bake at 135°C for 40 minutes to allow the cake to rise slowly without cracking. Then, increase the temperature to 150°C and bake for another 18 minutes to ensure the cake's surface is golden and fully cooked inside.
Note: Preheat the oven to 135°C (both top and bottom heat).
STEP 11
Once baked, immediately take the cake out of the oven, tap the mold lightly to release hot air, then turn the cake upside down onto a cooling rack. Let it cool completely before removing it from the mold.
STEP 12
After removing from the mold, the matcha gateau will be a vibrant green with a soft, delicate texture. It will bounce back easily when pressed, and you'll fall in love with it after just one bite.
Additional Recipes to Try
Potato Cheese Pancake: Aromatic and Delightful
Pumpkin Baked Custard: Sweet, Rich, and Creamy
Air Fryer Chiffon Cake: Soft, Fluffy, and Irresistible!
Easy Tiramisu Recipe (No-Bake!)
Tips
1.Avoid killing the yeast:When making the cake batter, ensure that the oil is warm (around 70°C) to avoid adding hot oil directly into the egg yolks, which could affect the meringue.
2. The egg whites must be whipped to stiff peaks, forming small upright peaks!
3. When folding the batter, do it gently and quickly. Mix until just combined, without overmixing to prevent deflation.
4. During baking, pay attention to temperature adjustments. Start with low heat to allow the cake to rise slowly and avoid cracking. Then increase the temperature to ensure the surface turns golden and the inside is fully cooked. Ensure the baking time is sufficient!
5. After removing the cake from the oven, immediately tap the mold to release hot air, then turn the cake upside down onto a cooling rack. Let it cool completely before removing from the mold. This will prevent the cake from collapsing or deforming.
Serving Suggestions
1. This matcha gateau makes a perfect afternoon tea snack, paired with a cup of hot tea or coffee, perfect for a relaxing afternoon while the matcha fragrance lingers.
2. It can also serve as a birthday cake or holiday dessert to add sweetness and surprise to special occasions.
3. Cut it into small pieces and pair with fruits, cream, etc., to create a matcha cake platter. This adds variety to the taste and visual appeal, making it perfect for sharing at gatherings or parties.
Recipe Variations
Add red bean:You can add some red bean paste to the batter to make the cake richer and more unique in flavor.
Fruit flavor:Depending on the season, you can add fruits such as blueberries or strawberries for a fruity twist on the matcha gateau.
Cream filling:Add matcha cream between the two layers of cake to create a matcha-filled gateau with a richer texture.
Storage
Once fully cooled, store the matcha gateau in an airtight container or wrap it with plastic wrap. Keep it in a cool, dry place. It can typically be stored for 1-2 days for the best taste.
For longer storage, you can keep the sealed cake in the fridge for 3-4 days. Before eating, take it out and allow it to return to room temperature, restoring its soft texture.
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