This subtly sweet cake gets its green tea flavour and colour from a matcha spice blend enhanced with ginger and lemon peel. Layered with lemon curd and topped with a light lemon meringue frosting, this dessert offers a welcome twist to classic layer cakes.
Ingredients
Servings
Serves 4
1 Egg whites
1 cup (250 milliliters) Boiling water (Frosting)
1/2 cup (125 milliliters) Meringue powder (Frosting)
1 cup (250 milliliters) Marshmallow crème
1/2 tsps (2 milliliters) Club House Pure Lemon Extract
2 1/2 cups Flour
2 1/2 cups Granulated sugar
2 cups (500 milliliters) Sour cream
1/2 cup (125 milliliters) Butter, melted
4 tbsps (60 milliliters) Matcha Green Tea with Ginger and Citrus Blend (recipe follows)
4 tsps (20 milliliters) Baking powder
1/2 cup (125 milliliters) Lemon curd
1 1/2 cup (325 milliliters) Granulated sugar (Frosting)
Procedure
Preheat oven to 325°F (160°C). For the Cake: grease bottom and sides of 2 (9-in/23 cm) round cake pans with no stick cooking spray. Line bottom of pans with parchment paper. Beat egg whites in medium bowl with electric mixer on high speed until soft peaks form. In large bowl, beat flour, sugar, sour cream, melted butter, Matcha Blend and baking powder with electric mixer on low speed to moisten. Beat on medium speed 2 minutes. Gently fold in egg whites until combined. Divide batter between prepared pans. Bake 30 to 35 minutes or until toothpick inserted in centre comes out clean. Cool cakes in pans 10 minutes. Invert cakes onto wire rack and cool completely.
Frosting: stir sugar into boiling water in large bowl until dissolved; let cool. Add meringue powder; beat with electric mixer on low speed until just blended. (If using a stand mixer, use the wire whisk attachment.) Beat on high speed until stiff peaks form. Gently fold in marshmallow crème and lemon extract with spatula until smooth. Slice each cake in half horizontally to form 2 thin layers. Place 2 of the layers on serving platters and spread with lemon curd. Top with second cake layers. Frost top and side of cakes with the Frosting. Lightly garnish with grated lemon peel, if desired.
CHEF's TIP!
• Matcha is a green tea powder that can be found in natural food stores, the organic and tea section of some supermarkets or online specialty stores.
• Meringue powder is made of pasteurized dried egg whites, sugar, cream of tartar and cornstarch. It is used to prepare icings and meringue for pies and other desserts. It is available in the baking aisle of supermarkets, the cake decorating section of some craft stores, or online specialty stores.
