Our contributor, Tessa Huff, is delighted to share a brand new, exquisite cake recipe with us today…
As the days grow longer and the mercury slowly rises, a palpable sense of anticipation fills the air. It’s the season for shedding winter’s heavy layers, both in our wardrobes and our culinary choices. My thoughts drift to sun-drenched spring brunches, lively outdoor gatherings, and, most eagerly, the abundance of fresh berries. While we might not yet be in the full swing of summer’s berry bounty, the time is undeniably ripe to refresh our menus with brighter, more invigorating flavors and, of course, beautiful cakes. We’re talking about those delightful dishes and sweet treats that are perfectly suited for an upcoming bridal brunch, a charming Mother’s Day tea, or any springtime celebration. These are creations that feel lighter and more effervescent than the rich, comforting indulgences we crave as autumn deepens or winter chills. Today, I’m thrilled to introduce a cake that gracefully bridges the gap between the chill of winter and the warmth of spring: a stunning Matcha Strawberry Cake! With its incredibly light and airy sponge, a vibrant, sweetened berry filling, and a cloud-like whipped frosting, it truly captures the essence of the season.
For those new to the world of unique flavors, you might be asking, “What exactly is ‘matcha’?” and perhaps even more curiously, “Why is that cake gloriously green inside?” Matcha is a distinguished form of Japanese green tea, meticulously ground into a fine, vibrant powder. Unlike traditional loose-leaf teas that are steeped, matcha is whisked directly into hot water, dissolving completely to create a rich, frothy beverage. Its distinctive preparation retains a higher concentration of beneficial antioxidants and offers a unique umami flavor profile that is both earthy and slightly sweet, with a wonderfully complex depth. When incorporated into a recipe, such as in this cake, matcha powder blends seamlessly into the batter, imparting not only its delicate green tea essence but also a captivating, natural green hue. This striking color is particularly fitting for spring, evoking the fresh new growth of the season. Speaking of Japan and spring, it’s also the time when the country celebrates its iconic cherry blossom, or sakura, season. The sight of delicate pink petals gracefully falling like snow, transforming entire landscapes, is said to be utterly magical – a true feast for the senses, much like this cake.
The foundation of this exceptional creation is a classic genoise cake. A genoise is a sophisticated sponge cake that stands apart due to its unique leavening method. Instead of relying on chemical leaveners like baking powder or baking soda, it achieves its signature “lift” purely from the air whipped into slightly heated whole eggs. The gentle warming of the eggs with sugar enhances their capacity to hold air, creating an incredibly stable and voluminous foam. This meticulous technique, while requiring a bit of patience, results in a cake that is remarkably light, wonderfully airy, and boasts a fine, even crumb. It rises into a versatile sponge that is not overly sweet, making it an ideal canvas for various flavors. Think of it as the elegant, “fancy-pants” cousin to a standard sponge cake, but elevated further with the incorporation of melted butter instead of oil, adding richness without density. Genoise cakes are incredibly versatile; they can be baked as multi-layered cakes, as I’ve done here, or serve as the elegant base for a myriad of French patisseries, whether as single cake rounds or baked in sheets and artfully cut for individual desserts. As with many classic French culinary endeavors, preparing a genoise cake can be a delicate process, so careful attention during mixing is paramount to achieving that perfect, ethereal texture. But don’t be intimidated; the reward is well worth the effort, and with a few key tips, success is within reach.
Genoise cakes, while fairly mild in their inherent flavor, possess an incredible versatility. This subtle character allows other delicate flavors, such as the earthy notes of the added matcha powder, to truly shine through without competition. Despite their lightness, genoise cakes can sometimes be prone to drying out if not properly handled. However, this characteristic is actually an advantage, as their sponge-like texture makes them exceptionally receptive to absorbing simple syrups and other flavoring agents. In this recipe, I liberally brushed each layer with a generous amount of vanilla bean simple syrup. This not only infuses the cake with a warm, aromatic vanilla essence but also provides crucial moisture, ensuring every bite is tender and flavorful. This step is vital for a truly sublime experience, creating a perfect moist foundation before the layers of sweet strawberry jam and the star of our show: the cream cheese whipped cream! If you thought the delicate matcha genoise was the highlight of this cake, allow me to introduce you to a frosting that will truly redefine your whipped cream expectations. My goal was to adorn this cake with a frosting that would complement, not overpower, the delicate sponge and subtle matcha flavor. While plain whipped cream is undeniably delicious, it can sometimes be a bit too light and unstable for a robust layered cake. The ingenious solution? Mixing softened cream cheese with sweetened whipped cream! This brilliant combination is a game-changer. Not only does the cream cheese introduce a fabulous, tangy depth that beautifully cuts through the sweetness, but it also “bulks up” the whipped cream, adding structure and stability. This allows the frosting to be easily piped and spread, adhering beautifully to the cake without any of the headaches often associated with pure whipped cream. Try it – you’ll be amazed at its luxurious texture and vibrant flavor! To complete this masterpiece, simply top it with a scattering of fresh berries. For a delightful variation, consider substituting raspberry jam and fresh raspberries if that’s more to your liking. The possibilities are endless when you have such a versatile base and an incredible frosting.
MATCHA STRAWBERRY CAKE
A captivating recipe by Tessa Huff
For the Matcha Genoise Cake:
1 1/4 cups + 2 tablespoons cake flour, sifted
2 teaspoons premium matcha powder
1/4 teaspoon fine sea salt
6 large whole eggs, at room temperature
1 1/4 cups granulated sugar
1/2 teaspoon cream of tartar
1/4 cup unsalted butter, melted and cooled to lukewarm
1 teaspoon pure vanilla extract
- Pre-heat your oven to 350 degrees F (175 degrees C). Lightly grease and line the bottoms of three 6-inch round cake pans with parchment paper. This step is crucial for easy release. Set the prepared pans aside.
- In a medium bowl, meticulously sift together the cake flour, matcha powder, and salt. Sifting multiple times ensures a smooth mixture and helps aerate the dry ingredients. Set this mixture aside.
- Combine the whole eggs and granulated sugar in the heatproof bowl of an electric stand mixer. Whisk them lightly by hand to break up the yolks and combine the ingredients.
- Prepare a double-boiler by filling a medium saucepan with a few inches of water and bringing it to a gentle simmer. Place the mixing bowl containing the egg mixture directly over the simmering water, ensuring the bottom of the bowl does not touch the water.
- Continuously whisk the egg mixture intermittently over the heat. Monitor the temperature with a candy thermometer; continue whisking until the mixture reaches precisely 100 degrees F (38 degrees C). This warming process helps the eggs whip up to their maximum volume.
- Once the desired temperature is reached, immediately remove the bowl from the double-boiler and transfer it to your stand mixer. Attach the whisk attachment and begin beating the egg mixture on medium speed.
- Add the cream of tartar to the whipping eggs, then increase the mixer speed to high. Continue to whip the mixture vigorously until it becomes very pale in color, thick, and has at least tripled in volume. This typically takes about 8 to 10 minutes, depending on your mixer. The mixture should form a thick ribbon when the whisk is lifted.
- Carefully remove the bowl from the stand mixer. Sift the reserved dry ingredients (flour, matcha, salt) evenly over the top of the whipped eggs. This helps prevent clumping.
- Using a large, flexible rubber spatula, gently fold in the dry ingredients using a circular motion, scraping from the bottom up. Be exceptionally careful during this step to avoid deflating the delicate egg foam, which is responsible for the cake’s lightness. Fold until just combined, with no visible streaks of flour.
- In a separate small bowl, combine about one cup of the prepared cake batter with the cooled melted butter and vanilla extract. Gently stir this mixture until well incorporated. This “lightening” step prevents the heavier butter from deflating the main batter.
- Carefully fold the butter mixture back into the main cake batter until thoroughly combined. Again, use gentle movements to maintain the airiness of the batter. Over-mixing will result in a dense cake.
- Evenly distribute the delicate batter between the three prepared cake pans. Bake for approximately 25 to 28 minutes, or until the cake springs back lightly to the touch in the center, and a toothpick inserted comes out clean.
- Allow the cakes to cool in their pans on a wire rack for about 10-15 minutes before inverting them onto the rack to cool completely. This prevents sticking and maintains their structure. (Refer to baker’s notes for more tips).
For the Vanilla Bean Simple Syrup:
1/2 cup granulated sugar
1/2 cup water
1 vanilla bean, split lengthwise and seeds scraped
Combine all of the ingredients, including both the scraped vanilla bean seeds and the empty pod, in a small saucepan. Bring the mixture to a gentle boil over medium heat, stirring occasionally to dissolve the sugar. Once boiling, reduce the heat to a low simmer. Allow the syrup to simmer for about 8 to 10 minutes, or until it has slightly thickened and the vanilla flavor is fully infused. Remove the vanilla bean pod before using. This syrup adds essential moisture and a beautiful aroma to the genoise layers.
For the Cream Cheese Whipped Cream:
6 ounces full-fat cream cheese, softened to room temperature
1/2 cup granulated sugar, fine grain preferred
2 cups heavy whipping cream, well chilled
2 tablespoons instant milk powder (optional, but highly recommended for stability)
- In the bowl of an electric mixer fitted with the paddle attachment (or using a hand mixer), combine the softened cream cheese and granulated sugar. Beat on medium speed until the mixture is completely smooth and creamy, with no lumps of cream cheese remaining. Scrape down the sides of the bowl as needed.
- In a separate, very cold bowl (ideally chilled in the freezer for 10-15 minutes), whip the chilled heavy cream using the whisk attachment until it reaches medium-soft peaks. Be careful not to over-whip, as it can quickly turn grainy.
- To prevent shocking and deflating the cream cheese mixture, begin by gently folding a small portion (about 1/4 to 1/3) of the whipped cream into the cream cheese mixture. This helps to lighten it up and make it easier to incorporate.
- Once the cream cheese mixture is lightened, gently add it back to the remaining whipped cream. Add the instant milk powder, if using. Using your spatula, fold everything together until just combined and uniformly fluffy. The mixture should be thick enough to hold its shape and be easily spreadable as frosting, yet still wonderfully light and airy.
- If the frosting seems too soft, or if you are not assembling the cake immediately, chill it in the refrigerator for at least 30 minutes to firm it up slightly before use.
For the Assembly:
Fresh strawberry jam (homemade or high-quality store-bought)
Fresh, ripe whole strawberries, hulled and sliced or halved as desired
Additional matcha powder for a decorative sprinkling
- Carefully trim the tops of your cooled cake layers with a serrated knife if they are domed, creating even, flat surfaces. This ensures a stable and beautiful cake.
- Using a pastry brush, generously brush each cake layer with the vanilla bean simple syrup. Genoise cakes are thirsty, so don’t be shy; aim to use up as much of the syrup as possible to infuse maximum moisture and flavor.
- Place the first cake layer onto your desired cake board or serving plate. Spread an even, moderate layer of strawberry jam over the top, extending almost to the edges.
- Carefully spread about half of the prepared cream cheese whipped cream over the jam layer. Gently place the next cake layer on top, aligning it carefully. Repeat the jam and frosting layers.
- For the final top layer, apply the remaining cream cheese whipped cream. To achieve a smooth, professional finish and avoid over-working the delicate frosting, consider transferring the cream cheese whipped cream to a piping bag fitted with a large round tip. Pipe the frosting evenly around the sides and top of the cake.
- Using an off-set spatula or a cake scraper, carefully smooth out the frosting on the sides and top of the cake until you achieve your desired level of smoothness and aesthetic.
- Adorn the top of the cake with an artful arrangement of fresh berries. For an elegant finishing touch and to echo the cake’s unique flavor, lightly dust the top with a small sprinkling of matcha powder using a fine-mesh sieve.
BAKERS NOTES: Essential Tips for Success
- Mastering the Genoise Batter: The key to a truly light genoise lies in the initial whipping of the eggs. Do not rush this step; take your time to allow the eggs and sugar to whip until they are pale, thick, and have significantly increased in volume. This creates the essential structure. When incorporating the dry ingredients and, crucially, the butter mixture, exercise extreme gentleness. Vigorous folding will deflate the precious air you’ve worked so hard to incorporate, resulting in a dense cake. However, an equally important balance must be struck: ensure the butter is thoroughly, yet gently, incorporated. If the butter mixture isn’t fully mixed in, it can sink to the bottom of the pans during baking, causing the bottom of your cake layers to be undesirably dense and heavy.
- Matcha Quality and Color: The visual vibrancy of your Matcha Strawberry Cake will be directly influenced by the quality and brand of matcha powder you use. Higher-grade ceremonial or culinary matcha typically offers a brighter, more vivid green hue and a more nuanced, less bitter flavor profile. Don’t be surprised if the intensity of the green varies slightly from one batch to another; embrace the natural beauty of this ingredient.
- The Magic of Instant Milk Powder: The addition of instant milk powder to the cream cheese whipped cream serves a vital purpose for enhancing stability. Milk powder contains proteins and sugars that help absorb excess moisture and strengthen the structure of the whipped cream, making it more robust and less prone to weeping or deflating, especially in warmer conditions. This ensures your frosting remains fluffy and holds its shape beautifully for longer, making assembly and presentation much easier and more reliable.
EXPLORE MORE DELIGHTFUL CAKE RECIPES:
Strawberry Thyme Cake – A sophisticated twist on a classic.
Raspberry Earl Grey Cake – Elegant tea-infused delight.
Lemon Meringue Cake – Bright, tangy, and irresistibly sweet.
Honey Butter Cake – Rich, comforting, and wonderfully moist.
Mint Cookies & Cream Cake – A refreshing and fun indulgence.