Description
This Matcha Tres Leches Cake combines a light and airy matcha sponge soaked in a luscious matcha-infused milk bath, then topped with smooth matcha whipped cream. Perfectly balancing sweetness and the earthy bitterness of matcha, this cake offers a delightful twist on the classic Latin American tres leches dessert, ideal for special occasions or an indulgent treat.
Ingredients
Scale
Matcha Sponge Cake
- 4 eggs
- 1/2 cup castor sugar (divided into 1/4 cup + 1/4 cup)
- 9 tbsp milk
- 1 tsp vanilla extract
- 1 cup cake flour
- 1 1/2 tbsp matcha powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cream of tartar
Matcha Milk Bath
- 1/3 cup sweetened condensed milk
- 1 tbsp matcha powder
- 6 1/2 tbsp evaporated milk
- 1/3 cup milk
Matcha Whipped Cream
- 1 cup heavy whipping cream
- 2 tbsp confectioners’ sugar
- 1 tbsp matcha powder
For Decoration
- Whipped cream (additional for piping)
- Strawberries (9, one for each slice)
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 320℉ (160℃). Line an 8-inch (20 cm) square pan with parchment paper on the bottom and sides. Set aside.
- Make the Egg Yolk Mixture: In a large bowl, combine the egg yolks with 1/4 cup (50 grams) of castor sugar. Using a hand mixer, beat on medium-high speed until the mixture becomes pale and thick. Add 9 tablespoons of milk and 1 teaspoon of vanilla extract, and beat until well combined.
- Add Dry Ingredients: Sift together 1 cup cake flour, 1 1/2 tablespoon matcha powder, 1 teaspoon baking powder, and 1/4 teaspoon salt. Gradually add these dry ingredients to the egg yolk mixture, beating on low speed until just combined. Be careful not to overmix. Set aside.
- Beat Egg Whites: In a clean medium bowl, add the egg whites and 1/2 teaspoon cream of tartar. Beat on low to medium speed until frothy. Gradually add the remaining 1/4 cup (50 grams) castor sugar while continuing to beat. Increase the speed to high and beat until glossy stiff peaks form.
- Fold Egg Whites into Batter: Transfer one-third of the beaten egg whites into the egg yolk batter and fold gently with a spatula until combined. Then, fold in the remaining egg whites in two additions, gently mixing each time. Avoid overmixing to keep the batter airy.
- Bake the Sponge Cake: Pour the batter into the prepared pan and spread it evenly. Run a skewer or toothpick through the batter to remove air bubbles. Tap the pan lightly on the counter to settle the batter. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and cool completely on a cooling rack before proceeding to the next step.
- Prepare the Matcha Milk Bath: In a medium bowl, combine 1/3 cup sweetened condensed milk with 1 tablespoon sifted matcha powder, stirring well to combine. Add 6 1/2 tablespoons evaporated milk and 1/3 cup milk, stirring until fully blended. Set aside.
- Invert and Transfer Cake: Place parchment paper larger than the cake on a flat surface. Invert the cake gently onto the parchment paper, then peel off the parchment paper from the top of the cake. Using the bottom parchment paper, lift and transfer the cake back into an 8-inch (20 cm) square pan. The cake should fit snug due to slight shrinkage; if not, use a slightly larger pan.
- Poke Holes and Soak: Using a fork, poke lots of holes all over the cake surface. Slowly pour the prepared matcha milk bath evenly over the cake, allowing it to soak in. Cover the pan with cling wrap and refrigerate for at least 1 hour to ensure the milk fully penetrates the sponge.
- Make Matcha Whipped Cream: In a chilled medium bowl, add 1 cup heavy whipping cream and 2 tablespoons confectioners’ sugar. Beat on high speed until cream thickens slightly. Turn off the mixer, sift in 1 tablespoon matcha powder, then beat again on high speed until stiff peaks form.
- Frost the Cake: Transfer the soaked cake to a cutting board. Evenly spread the matcha whipped cream on top using an offset spatula or bench scraper for a smooth finish.
- Cut and Trim: Trim the edges of the cake with a knife for clean slices. Cut the cake into 9 equal slices.
- Decorate: Pipe additional whipped cream on each slice and top with a fresh strawberry.
- Serve: Transfer each slice to serving plates and enjoy this rich, airy matcha tres leches cake masterpiece.
Notes
- Use cake flour to achieve a lighter, tender sponge texture.
- Folding the egg whites gently preserves the airiness critical to the sponge cake.
- The cake must be completely cooled before soaking in the milk bath to prevent collapsing.
- Matcha powder should be sifted to avoid lumps in batter and cream.
- Refrigerate the cake for at least 1 hour, but longer soaking times can intensify flavor and moisture.
- Whipped cream and strawberries add freshness and a decorative touch but can be adjusted to preference.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion (Latin American and Japanese)
Keywords: Matcha cake, tres leches cake, matcha tres leches, matcha dessert, sponge cake, Asian fusion dessert, matcha whipped cream, moist cake
