Matcha Cake “Taco”

Matcha Cake “Taco”


Cake Base

8g matcha powder

40g vegetable oil

50g milk

40g cake flour

4 eggs

50g granulated sugar

6g lemon juice

6g vanilla extract


Cream Filling

80g cream cheese

200g heavy cream/whipping cream

20g granulated sugar


Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.


  1. In a clean bowl, separate the eggs. Keep the egg white bowl cool in the fridge.
  2. In a clean bowl, mix well vegetable oil and milk, add in cake flour and matcha powder and mix until combined. Add in egg yolks, mix until well combined. Set aside.
  3. Preheat the oven to 150(302). Line the baking tray (28*28*2.6cm) with baking mat or parchment paper.
  4. Take the egg white bowl out of the fridge, add in lemon juice, vanilla extract and sugar, and use a hand mixer to beat until it forms soft peaks.
  5. Take a scoop of whipped egg white; gently fold into the batter until just combined. Pour all the batter into the whipped egg white; just gently fold the whipped egg white into the batter until just combined. Pour the batter into the baking tray, smooth its surface, give the pan a few taps and send into the oven to bake for 30 minutes.
  6. Take the cake out of the oven and let it cool down on the cooling rack. Turn the cake upside down, peel off the baking mat, and use a cake ring to cut out round cake pieces.
  7. In a clean bowl, soften the cream cheese, add in sugar, and use a hand mixer to beat until smooth. Add in heavy cream; beat until it forms stiff peaks. Put all the whipped cream into a piping bag with a piping tip.
  8. Pipe in the whipped cream; decorate the cakes with green grapes and mint leaves.
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