Matcha Tres Leches Cake
If you don't have a sweet tooth but still want to eat moist tres leches cake, make this matcha tres leches cake. It has the perfect balance of sweetness and bitterness from matcha.
Equipment
- 1 Cake Tin or Glass/ Ceramic Dish I used 6 x 6 inches
- 1 Large bowl
- 1 Medium Bowl
- 1 Bowl or Jug for Milk
- 1 Spatula or Spoon
Ingredients
For the Matcha Sponge
- 2 Free Renge Eggs
- 60 g Sugar for egg yolk
- 10 g Sugar for egg whites
- 50 g Cake Flour or Plain Flour
- 5 g Matcha Powder
- ¾ tsp Baking Powder
- ¼ tsp Salt
- 1tbsp+1 tsp Milk
- 1 dash Vanilla Extract
For the Matcha Milk
- 1 tbsp Milk
- 250 g Condensed Milk
- 120 g Evaporated Milk
- 1-2 tsp Matcha Powder
For the Matcha Cream
- 1 tsp Matcha
- 2-3 tbsp Icing Sugar
- 120-150 ml Double Cream
Instructions
For the Matcha Sponge
- Preheat oven to 160C(320F). Lightly grease and line the sides and the bottom of a 6 x 6-inch cake tin or dish.Put egg whites and 10g of sugar in a large bowl. Beat with an electric hand whisk until foamy, about 3-4mins.
- In another bowl, mix the egg yolks, 60g of sugar, and vanilla using the same whisk you used for the egg whites until pale and foamy. Add the flour, baking powder, matcha powder, and milk to the egg yolks, and fold them using a spatula or a spoon to make a paste. Add milk to the mixture and carefully combine them.
- Add a large spoonful of egg white to the yolk and flour mixture, mix to loosen the batter, then gently fold through the remaining egg whites with a metal spoon. Make sure to be careful not to over-mix so you don’t knock out too much air you created.
- Pour into the tin, smooth the top, and bake for 20-25 mins until a skewer inserted into the center comes out clean. You don't need to worry about over-baking too much, your cake will be moist when it soaks the milk later. Once it has been baked, leave it in the oven for 10 mins with the door ajar.
For the Matcha Milk
- Whisk matcha powder and 1 tbsp of milk together in a bowl or a jug first. Add condensed milk and evaporated milk to the matcha paste and mix well.
To Assemble
- Stab the slightly warm cake with a skewer to make your cake absorb all the liquid. Pour the matcha milk into the cake and leave it overnight in the fridge.
- In a bowl, put the cream, sugar, and matcha powder to whip up until soft peaks. Spread the cream over the cake and sprinkle some matcha powder on top. Enjoy!
Notes
- The assembled cake can be stored in the fridge for 2-3 days.
- You can freeze the unsoaked cake for up to a month.
- You can make your cream without adding matcha powder to make it less bitter.