Matcha & White Chocolate Cake
Matcha & White Chocolate Cake

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, matcha & white chocolate cake. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Matcha is finely ground powder of specially grown and processed green tea leaves, traditionally consumed in East Asia. It is special in two aspects of farming and processing: the green tea plants. Internet's official supplier of matcha green tea.

Matcha & White Chocolate Cake is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Matcha & White Chocolate Cake is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook matcha & white chocolate cake using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Matcha & White Chocolate Cake:
  1. Prepare 100 g White Chocolate
  2. Take 50 g Butter
  3. Get 1/4 cup Cream
  4. Make ready 1/4 cup Flour
  5. Make ready 1-2 tablespoons Matcha Powder
  6. Make ready 3 Egg Yolks
  7. Make ready 3 Egg Whites
  8. Prepare 2-3 tablespoons Caster Sugar
Instructions to make Matcha & White Chocolate Cake:
  1. Preheat oven to 160C. Line the base and sides of a 18cm cake tin with baking paper.
  2. Place White Chocolate, Cream and Butter in a large heat-proof bowl, heat in the microwave for 20-30 seconds or until melt. Mix well until smooth. Set aside to cool slightly.
  3. Using an electric mixer or a whisk, beat Egg Whites and Sugar in a clean & dry bowl until soft peaks form.
  4. Add Egg Yolks to the cooled (still warm is OK) white chocolate mixture and mix well.
  5. Mix Flour and Matcha Powder in a small bowl, sift into the white chocolate mixture and mix well. Fold in the whipped Egg White gently until just combined. Pour into the cake tin.
  6. Bake about 40 to 45 minutes or until cooked though. Try not to brown the top. Cool completely before serve. *I served it with Thick Cream and Red Bean Paste.

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