1) Matcha, a finely ground Japanese green tea for making cakes!
Welcome to our OkO-OkO Gazette. Today we offer you an article in which you will find a lot of information about the preparation of cake and cream with very finely ground green tea. This particular tea is more commonly called Matcha or Matcha powder.
In this article, we share with you some recipe ideas that will turn you into a matcha cake specialist. Nothing is easier than making a delicious homemade Matcha cake. You will also find at the end of our article, a little reminder about the benefits of matcha.
Enjoy reading and tasting!
2) Who are we and why this article on Matcha Cakes and Desserts?
OkO-OkO is an online store that offers, among its many collections, a whole range of products specialized on tea and tea accessories.
If you were looking for where to buy matcha, well, you’ve come to the right place. We sell Matcha, but also several sets of accessories necessary for the Japanese Matcha ceremony.
But above all, we try to transmit to you our taste for this so particular green tea, that we love or that we hate, but which, in any case, does not leave indifferent…
3) Why consume matcha in cake?
Without a doubt, the first reason is that matcha cakes are excellent and help us to stay in shape!
Matcha in drink has a unique vegetable flavor. It is rich and sweet, but it can sometimes have a bitter aftertaste if not prepared properly (too hot). In any case, there will be people like children who will be recalcitrant to the particular taste of matcha.
A matcha sponge cake is a good way to enjoy the benefits of matcha without having to consume it in liquid form. The transformation of matcha into desserts is a very good way to introduce matcha to the most resistant of us.
4) What kind of dessert to make with matcha?
You can make any kind of dessert, cake, pancakes, mousse, ice cream, pancake or matcha cookies and much more… Matcha green tea powder is composed of tea leaves crushed between two stone wheels. This gives a very fine consistency and allows this green tea powder to be incorporated very easily into your preparations.
In many cases, it will be enough to prepare your usual recipe and incorporate one to two tablespoons per 100 grams of flour. You will have to adapt the proportion (80/20) of flour and matcha according to your taste. Start very gradually, try things out. You will find the perfect recipe after a few tries. Oh, I forgot, matcha powder is always sifted to avoid leaf residue and it will help you not to make lumps.
5) Which Matcha to use to make cakes?
There are two kinds of matcha. One is for the Japanese tea ceremony, the other is for cooking and desserts.
It is the drying method that differs between these two categories of matcha. Similarly, it hesitates differences in maturity and treatment of tea leaves during their harvest.
Of course, the younger and sweeter the Camellia sinensis (tea tree) shoot, the more tender and delicate the taste. A dark green color indicates a high catechin content and is a sign of good quality Matcha.
The one for the kitchen will tend to be a little lighter, with green that can be yellowish. You can use both types of matcha to prepare your desserts.
For my part, I only use premium matcha, even for my cakes. I find it of better quality. Plus, it saves me from having multiple matcha stocks in my kitchen cupboards. It is for these reasons that I recommend OkO-OkO’s Matcha premium which has a good quality/price ratio and can be used for Japanese ceremony and cooking.
That said, if you were to make a large consumption, you might want to consider the economic aspect, as there is a price difference between the two varieties of matcha. It is up to you to decide, you will also find a version of economic matcha intended for the kitchen on the site.
6) What does a matcha cake taste like?
A matcha cake is generally composed of a sponge cake with or without cream. The taste is generally grassy, woody, floral and very slightly earthy. It can be a little bitter depending on the concentration. In this case, the proportions will have to be adjusted.
The quality of your matcha can greatly influence the flavors of your cake. The flavors of matcha are much more muted in cakes than in drinks. Nevertheless, it is advisable to use a quality matcha to obtain good desserts.
There are as many qualities of matcha as there are producers. A too earthy taste and a too pronounced bitterness can be the consequence of using a matcha of bad quality.
The matcha is a noble product and moreover, expensive. Many operations are still done by hand in the respect of the tradition. It takes time and a lot of manpower.
7) Matcha sponge cake recipe.
I chose this recipe because this base will allow you to prepare any kind of cake. This matcha sponge cake recipe can be eaten as is, or made into a cake with a cream cheese, buttercream or matcha mousse.
You can also use this dough to make matcha cake rolls. I’ll explain that a little further down.
The ingredients are as follows:
- 100 g butter at room temperature (softened).
- 100 g of powdered sugar.
- 3 good sized eggs (or 4 small ones).
- 100 g of domestic flour.
- 1 pinch of salt.
- 2 teaspoons of baking powder
- 2 teaspoons of Matcha.
- 2 teaspoons of cornstarch
- 2 tablespoons of water
8) How to make your matcha cake a success:
- Preheat oven to 180°C.
- Separate the whites from the yolks.
- Beat the yolks and sugar together. Add softened butter and beat again until well blended, then set aside at room temperature.
- Put all the powdered ingredients together in a sieve, the flour, cornstarch, yeast and matcha and a pinch of fine salt. Sift and finish blending dry with a whisk.
- Slowly stir the flour mixture into the bowl containing the egg, butter and sugar mixture with a wooden spoon until well blended. Add more or less 1 to 2 tablespoons of water to make the mixture supple and not liquid. Be careful not to overwork the mixture, otherwise it will give the dough body (elasticity).
- Beat your egg whites until they are stiff. A little secret to success is to add a pinch of salt. Also using egg whites and a cold bowl at the same temperature can help.
- Gently fold in your egg whites with the rest of the sponge cake mixture (the batter).
- Don’t forget to grease your pan or plate. Bake for 15 to 20 minutes. Watch your cake bake. This one must be well colored, but not burned.
- Unmold (as explained below) when the matcha cake is still warm.
- Let stand and cool completely before further handling.
For demolding :
When your cake is still warm, run a small knife all the way around between the cake and the pan. Just go to the bottom to separate the cake from the sides of the pan. Cover with a plate and turn over. Let it rest for a while. Chances are, after 5 minutes, the pan will have come apart from the cake. If so, remove the mold by simply lifting it out. If the pan is still stuck to the cake, grab it and give it a few shakes by rotating the pan from left to right between your hands (kind of like the steering wheel of a car). If the pan has been properly greased and the baking process is successful, you should have no problems.
9) How to garnish your matcha cake?
First of all, it is possible to enjoy your matcha sponge cake plain, without any topping. Otherwise, I have a recipe for a cream cheese, matcha and heavy cream filling.
Ingredients for the cottage cheese and matcha filling:
- 200 g of cottage cheese.
- 2 spoons of heavy cream.
- 2 to 3 tablespoons of sugar.
- 1 pinch of matcha, just for coloring (optional).
- 1 pinch of salt (yes, you need a little to spice things up)
The matcha sponge cake topping preparation:
- Make sure the cream and cottage cheese in your container is fresh (out of the refrigerator).
- Mix all ingredients together and beat vigorously with an electric whisk until the texture becomes light and holds together well (+or- 5 minutes). Reserved for the refrigerator.
- Cut your sponge cake in the middle. Baste the sponge cake with a brush and syrup at 30. You can also use a little fruit juice or coffee or even tea to moisten your sponge cake if you wish.
- Top the inside with the cottage cheese mixture. Coat or glaze the outside and edges with the same filling using a spatula.
- Cool the assembly in the refrigerator.
- Just before serving, place your cake on a rack (preferably). Then, using a sifter or a powder pan, sprinkle a little matcha on the top and sides to finish the decoration.
- Your cake is ready now, keep it in a cool place.
10) How to make a Matcha roll cake?
To make a matcha roll cake, the recipe is exactly the same. The cooking time will be faster and you must adapt and monitor the cooking time according to the thickness of your matcha sponge cake.
Remember that in general, a thickness of 1 cm before cooking will give 2 cm after baking. So, don’t hesitate to spread the sponge cake mixture (the dough) on the baking sheet.
- Prepare and spread the same matcha sponge mixture on a baking sheet covered with parchment paper (0.5 to 1 cm). Then bake for about 15 minutes. Prefer a cooking not too dry.
- Cool upside down on a flat, cold surface, parchment paper side up. When the sponge cake is warm, remove the baking paper and let cool to room temperature.
- Once cooled, lay flat (cooking crust side up) on a tea towel lightly moistened with water. Drizzle generously with syrup at 30, then top with cream cheese.
- Gently roll the sponge cake on itself (without the cloth), continuing to drizzle with syrup at 30 when it cracks. Without waiting, locate where the seam is and then wrap the tea towel around the sponge, making sure to tighten the turns. Place the assembly so that the joint is underneath and invisible. Let stand in refrigerator for 2 to 3 hours.
- Once rested, roll out your cake. Place on a rack and spread the remaining filling on the outside. Sprinkle matcha on your cake with a sieve.
- Present preferably in a dish or a long plate. If you have some filling left over, make roses with a N°10 fluted piping bag. Result guaranteed!
Note: it is always best to sprinkle the matcha powder used for decoration at the last moment. This prevents the tea powder from getting “wet” when in contact with the cream (humidity). This way, your cake will keep its color, its velvety and deliciously powdery aspect, so typical of matcha.
11) A little reminder about the benefits of matcha.
I know that many of you came to our site only for the recipes we shared in this article. I hope you found what you were looking for, but as a strong advocate of the virtues of green teas, it’s always good to remember the benefits of matcha.
More than just a fashion statement, matcha has been consumed for a decade in all its forms. Its qualities are those found in all green teas whether ground or not. The particularity of matcha consists in its concentration of amino acid and catechin. This is due to its method of cultivation and processing into powder that releases its active ingredients.
These particularities are constantly being studied scientifically and the benefits of green teas, and in particular matcha, are no longer in question.
12) Where does matcha come from?
The origins of matcha tea are not Japanese as we often believe. Green tea powder appeared in China during the Song dynasty in the year 1000. This green tea preparation was imported to Japan and became the great success it is today.
It all lies in an ancestral know-how which consists in covering the young shoots of the year to slow down their growth. This is what gives the matcha tea leaves their special taste.
Even if it is true that the Japanese tea masters have improved the process, the fact remains that matcha is a Chinese invention. Its process was created in the 10ᵉ century AD. Nowadays, you can find a very good quality of matcha in China as well as in Japan.
13) What are the benefits of Matcha green tea on your well-being?
Considered as a super food, it would be the secret of good health and longevity of the Japanese. Let’s start with this little reminder of the virtues of Matcha:
1) High concentration of catechins.
- Powerful antioxidants called EGCG. This molecule with multiple benefits helps to lose weight and promotes good brain and heart health.
2) Matcha is good for immunity and natural defenses.
- It strengthens our body’s natural protection against viruses, bacteria, pollution and prevents many types of cancer.
3) It fights anxiety and stress.
- Theanine is a source of “boost”. It gives a stable and prolonged energy boost without the anxious nervousness or side effects.
4) Helps to burn fat.
- The active compounds in green tea activate the body’s thermogenic fat burning, fight cholesterol and help you lose weight.
Conclusion: that’s it, that’s the end of this article. Let us know what you think of the few recipes we shared with you? Do you have any of your own secret treats to share?
Everything happens in the comments, go ahead, feel free to exchange with our community of enthusiasts.
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- If you liked this article on Matcha cake and dessert, I invite you to read the following article on boiled pineapple skin infusion. Otherwise you can check out our other blog posts by clicking HERE, see you soon.