Combine the essence of Japanese spring festivals and Western Easter celebrations with this outdoor-inspired matcha Easter cake. This tasty, light chocolate cake, topped with green tea whipped cream icing, is decorated joyfully with fun spring and Easter decorations. A delightful centrepiece on the Easter feast table.
Begin by preheating your oven to 170° or gas mark 3. Grab two mixing bowls to separate the egg whites from the yolks. When finished, mix 80g of sugar with the yolks until you get a smooth mixture.
Now let’s prepare a delicious meringue to incorporate into the cake mixture. Beat the egg whites until frothy and add the remaining 80g of sugar slowly. Continue to whip until stiff peaks form. Unless you have iron wrists it is better to use an electric mixer.
Now it’s time to combine everything together. Begin by adding half of the meringue to the yolk and sugar mixture and gently fold until everything is well mixed. The next step is to gradually add the sifted flour, baking powder and cocoa, the melted butter and milk. Fold in these ingredients gently and then finally combine with the rest of the meringue.
Once your cake mixture is ready, grease two cake tins of approximately 23cm diameter and divide the mixture into each. Cook in the oven for about 25 minutes and let them cool down on a cooling rack for about an hour.
While your cake is cooling, it’s a good idea to begin making the green tea icing. Mix the whipping cream with three tablespoons of matcha green tea and two tablespoons of icing sugar. Mix until you get a smooth and stiff mix. Again, an electric mixer will really help speed the job up here.
After the icing, melt the chocolate over a pan with boiling water. Place a bear mould on greaseproof paper and fill it thinly with the melted chocolate. Finish creating the bear shape with a spoon and a piping bag if you have one. Place your chocolate decorations in the fridge for about 20 minutes to set.
Your two cakes should have cooled down by now. Spread roughly two tablespoons of the green tea icing mix on the top of one and combine the two cakes together to create a sandwich. If you’re feeling adventurous try also adding a layer of drained tin of fruit to the middle. Finally spread the rest of the matcha icing on top of the cake and around the sides by using a spatula or a pallet knife.
Use your imagination and your Japanese candy to create cute designs.
• Don’t be too generous when you fill the mould with melted chocolate as thicker shapes will take longer to cool down in the fridge.
• When folding the ingredients together make sure to be gentle to keep the air in the cake. An airy cake will be a light and spongy cake.