You guys Wala I'm sorry, I'm drowning you in Matcha! What can I do, when I stick to something, like I really stick!
So please bare with me until this stage wears off, although I just ordered a box of Matcha, so this might take a while!
People in the Gulf aren't very familiar with Matcha, which is basically green tea, it's a bit of an alien product/ingredient & I must admit I was like that too, I didn't really accept it until my palette evolved into loving & trying new ingredients that are not that familiar.
What I like about this cake is that it has a nice texture to it, the Matcha Isn't so so so overpowering (It will not feel like you are having a cup of tea I swear!) but it gives a great balance to the vanilla, & coconut, & it gives it character.
The buttercream recipes makes a very generous amount so save it for other cakes :) & If I missed anything below, let me know.
- 3 cups (360g) cake flour
1 Tbsp baking powder
1/2 tsp salt
2 cups (396g) granulated sugar
3/4 cup (169g) unsalted butter, at room temperature
1/4 cup sunflower oil
1 1/3 cups heavy cream
2 large eggs, at room temperature, yolks and whites separated
1 tsp vanilla extract
2 tsp Matcha, sifted
4 large egg whites, at room temperature
Basically what you need to do is:
In a bowl mix all of the dry ingredients & set aside.
In a mixer, beat the butter, sugar, & oil until combined. Add the egg yolks & follow with the vanilla essence & Matcha. Start adding the cream + flour in part until all has been added.
Meanwhile beat the egg whites until they reach stiff peaks, fold into the cake batter gently. Evenly weigh the cake batter & place in 3 cake pans (I fill each pan with 470g of cake batter, & I oil the pan before.)
Bake in 175c oven until the cake has cooked evenly. Remove, allow to rest for 5-10 minutes before removing cakes from the pans, allow to cool completely.
COCONUT ITALIAN BUTTERCREAM
10 large egg whites
2 1/4 cups sugar
1/4 teaspoon salt
4 cups (8 sticks) unsalted butter, softened
1/2 cup cream of coconut
1 Vanilla Bean
Whisk egg whites, sugar, and salt in the heatproof bowl of an electric mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees, about 3 minutes.
Attach bowl to mixer fitted with the whisk attachment. Beat on medium-high speed until cooled, about 10 minutes. Reduce speed to medium. Add butter; beat until pale and fluffy. Mix in cream of coconut and Vanilla Bean.
Buttercream can be refrigerated in an airtight container up to 3 days; beat before using.
MATCHA WHITE CHOCOLATE GANACHE
200g White Chocolate
1/4 Tsp sifted Matcha
In a saucepan bring the cream to a boil then pour over the white chocolate, allow to melt for 1 minute then stir to a fine smooth ganache, sift in the matcha & refrigerate until it has set and you can easily drizzle it on the cake.
Layer the cakes evenly while adding buttercream between each layer. Allow to cool in the fridge before drizzling the sides with Matcha White Chocolate Ganache then refrigerate again. Remove & finish with coconut & serve!