8g matcha powder
40g vegetable oil
40g cake flour
50g granulated sugar
6g lemon juice
6g vanilla extract
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.
- In a clean bowl, separate the eggs. Keep the egg white bowl cool in the fridge.
- 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.
- Preheat the oven to 150℃(302℉). Line the baking tray (28*28*2.6cm) with baking mat or parchment paper.
- 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.
- 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.
- 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.
- 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.
- Pipe in the whipped cream; decorate the cakes with green grapes and mint leaves.