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Matcha Cake “Taco”

Matcha Cake “Taco”

Cook Time 30 mins Total Time 30 mins Difficulty: Beginner Cooking Temp: 302  °F Servings: 9 Best Season: Suitable throughout the year
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Description

Matcha Cake "Taco" is a creatively delightful dessert that ingeniously combines the traditional flavors of matcha with an amusing taco-inspired form. This unique treat features a soft, flexible cake made with matcha green tea powder, giving it a vibrant green color and a distinctive flavor profile that is slightly bitter yet sweet.

The cake is shaped like a taco shell, typically molded by shaping the warm, freshly-baked cake into the classic taco form. This not only makes it visually appealing but also adds an element of fun to the dessert experience.

Inside the matcha cake taco shell, the filling can vary but usually includes ingredients that complement the earthy taste of matcha. Common fillings include sweetened whipped cream, fresh fruits such as strawberries or mangoes, or even a matcha-flavored cream to enhance the tea flavor. Some versions also incorporate traditional ingredients like red bean paste or mochi, which pair well with matcha.

Matcha Cake Tacos are a perfect example of fusion cuisine, blending the elegance of tea culture with a playful, Western-inspired format. They are often featured as part of a larger dessert spread, especially suitable for settings that value culinary creativity and cross-cultural experiments.

Ingredients

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Cake Base

Cream Filling

Instructions

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  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.

Note

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

Keywords: matcha cake taco, cake sandwich, matcha cake, soft cake