INGREDIENTS

• Matcha Cake
• • 5 eggs
• • 1 cup (200g) sugar
• • 3 Tbsp Aiya Culinary Grade Matcha
• • 1 tsp vanilla extract
• • ⅓ cup milk
• • Pinch of salt
• • 1 cup (128g) all purpose flour
• • 1½ tsp baking powder
• • (Optional) a few drops of green food coloring
• Milk Syrup
• • 1½ cups evaporated milk
• • ¾ cup sweetened condensed milk
• • ⅓ cup heavy cream
• Whipped Cream
• • 1½ cup heavy cream
• • 1½ Tbsp sugar
• • (Optional) strawberries or fruit for decoration

DIRECTIONS

• 1. Preheat the oven to 350°F. Butter the pan that you’re using.
• 2. First, let’s make the cake. Separate the egg whites and the egg yolks. Add the egg whites into a bowl of a stand mixer. Mix on high speed until bubbles form. Then, add ¼ cup sugar. Mix on high speed again until the egg whites have stiff peaks. Scoop out the fluffy egg whites into a separate bowl and set aside.
• 3. In the bowl of stand mixer (after you removed the egg whites), add the egg yolks and ¾ cup sugar. Mix on high speed until the color changes to a pale yellow. Add the Matcha powder, vanilla extract, milk, salt and green food coloring if you’re using it. Mix again until evenly combined.
• 4. Then, add flour and baking powder. Use a silicon spatula and fold the mixture until evenly combined.
• 5. Add ½ of the beaten egg whites to the egg yolk and Matcha mixture. Fold until everything is evenly combined. Add that mixture back to the rest of the beaten egg whites and fold until everything is combined.
• 6. Add the cake batter to the pans and bake for approximately 35 minutes or until a toothpick comes out cleanly. Take the cake out of the oven and cool to room temperature.
• 7. Now, let’s make the milk syrup. In a bowl, add evaporated milk, sweetened condensed milk, and heavy cream. Mix until evenly combined.
• 8. Once the cake is completely cool, poke holes all over the cake, so the milk syrup can seep in. Pour the milk syrup all over the cake. Don’t worry if it seems like a lot because the cake will absorb it. Cover with cling wrap and place in the refrigerator.
• 9. Now, let’s make the whipped cream. In a bowl of a stand mixer, add heavy cream and sugar. Mix on high speed until fluffy.
• 10. Spread whipped cream on top of the cake and garnish with any fruit. I usually then refrigerate the cake overnight to let the milk syrup soak through, but that’s up to you. Enjoy!