Matcha Berries Naked Cake
June 05, 2016
A Matcha Berries Naked Cake for the minimalist. 3 layers of Green Tea sponge, matcha swiss meringue buttercream, and generous doses of summer berries. There's just something about naked rustic cakes that tug on my heart strings. Maybe it's how they are bold enough to be stripped down to the minimum, yet they stand tall and proud in their vulnerability.
On another note, my life has reached another cross road, and along with it comes anticipation and anxiety. Decisions are overwhelming, almost like a tide waiting to wash me deep into the ocean.
At times like these, it's important to reassure myself that it's fine if I make a "bad" decision. Because whenever I think back on all the "wrong life choices" I've made, I realised the good things in my life wouldn't have been possible without them too.
“For what it’s worth: It’s never too late to be whoever you want to be. I hope you live a life you’re proud of, and if you find that you’re not, I hope you have the strength to start over.” - F. Scott Fitzgerald
Matcha Berries Naked Cake
7" cake pan
Ingredients
[For Sponge Cake]
5 Eggs
150g of Caster sugar
150g of Cake flour
18g of Matcha (Green tea powder)
50g of Unsalted butter
50g of Fresh milk
[For Matcha Swiss Meringue Buttercream]
100g Caster sugar
2 Egg whites
150g of unsalted butter (softened)
2 Egg whites
150g of unsalted butter (softened)
2 tbsp of Matcha green tea powder
[For Cake syrup]
100ml of Hot water
80g of Caster sugar
100g of Blueberries (washed)
200g of Strawberries (sliced and washed)
[For Cake syrup]
100ml of Hot water
80g of Caster sugar
100g of Blueberries (washed)
200g of Strawberries (sliced and washed)
Directions
[For Sponge Cake]
1. Preheat oven to 170°C.
2. In a metal bowl, beat the eggs and caster sugar over a simmering pot. Continue beating until the sugar dissolves completely or temperature is about 35°C.
3. Switch to a mixer and beat on high speed until white and fluffy.
4. Sift in the cake flour and matcha green tea powder. Fold it in with a spatula.
5. Melt the butter and add it in a stream, while folding the batter continuously.
6. Repeat step 4 using the milk.
7. Transfer batter to a cake pan lined with parchment paper.
8. Lower the oven temperature to 160°C, and bake the cake for about 25-30 minutes. Let the cake cool before slicing and putting icing.
2. In a metal bowl, beat the eggs and caster sugar over a simmering pot. Continue beating until the sugar dissolves completely or temperature is about 35°C.
3. Switch to a mixer and beat on high speed until white and fluffy.
4. Sift in the cake flour and matcha green tea powder. Fold it in with a spatula.
5. Melt the butter and add it in a stream, while folding the batter continuously.
6. Repeat step 4 using the milk.
7. Transfer batter to a cake pan lined with parchment paper.
8. Lower the oven temperature to 160°C, and bake the cake for about 25-30 minutes. Let the cake cool before slicing and putting icing.
[For Matcha Swiss Meringue Buttercream]
1. Place sugar and egg whites in a metal bowl over a saucepan of simmering water. Whisk continuously until the sugar is dissolved. It is natural for the egg mixture to become thick and sticky.
2. Beat the egg white mixture using an electric mixer with a whip attachment on medium-high speed until stiff peaks form.
3. Contiune beating at medium-high speed while adding small chunks of softened butter gradually. It might curdle, but keep beating until the butter is blended in and the buttercream is smooth.
4. Sift in matcha powder and mix well. If the weather is warm, chill slightly before using.
[For Cake Syrup]
[To Assemble]
1. Slice the cake into 3 layers.
2. Place one layer on a cake board, brush with cake syrup and spread on the matcha buttercream. Sprinkle with blueberries and strawberries. *Optional: Add another layer of buttercream
3. Repeat step 2 for the second layer.
4. Top with the third layer, spread buttercream, and decorate as desired! Chill the cake before slicing.
2. Beat the egg white mixture using an electric mixer with a whip attachment on medium-high speed until stiff peaks form.
3. Contiune beating at medium-high speed while adding small chunks of softened butter gradually. It might curdle, but keep beating until the butter is blended in and the buttercream is smooth.
4. Sift in matcha powder and mix well. If the weather is warm, chill slightly before using.
[For Cake Syrup]
1. Mix the sugar in hot water until everything has dissolved. Set aside for use later.
[To Assemble]
1. Slice the cake into 3 layers.
2. Place one layer on a cake board, brush with cake syrup and spread on the matcha buttercream. Sprinkle with blueberries and strawberries. *Optional: Add another layer of buttercream
3. Repeat step 2 for the second layer.
4. Top with the third layer, spread buttercream, and decorate as desired! Chill the cake before slicing.
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