Celebrating Saint Patrick’s Day by adding some antioxidants to My Dessert Diet….
….Fluffy Vanilla Cake + Matcha Mascarpone Cream = Best Cake I’ve had in a Looong Time
Ingredients:
For Fluffy Vanilla Cake:
- 5 large egg whites, at room temperature
- 1 whole egg, at room temperature
- 1 1/4 whole milk, at room temperature
- 2 1/4 teaspoon pure vanilla extract
- 1 vanilla bean, scraped.
- 3 cups cake flour, sifted
- 2 cups granulated white sugar
- 1 tablespoon and 1 teaspoon baking powder
- 3/4 teaspoon salt
- 13 tablespoon unsalted butter, cold and cut into 52 smaller even pieces (small cubes) – keep in refrigerator or freezer until needed.
For Matcha Mascarpone Cream Frosting:
- 2 egg yolks, at room temperature
- 1/2 cup granulated white sugar
- 1 tablespoon dry white wine.
- 1 cup (8 ounces) mascarpone cheese
- 1 cup chilled whipped cream
- 1 tablespoon matcha powder
- 1 tablespoon hot water
Whipped Cream for Mascarpone Cream Frosting:
- 1 cup heavy whipping cream
- 3 tablespoon confectioner’s sugar
- 1 teaspoon pure vanilla extract
Directions:
For Fluffy Vanilla Cake:
- Preheat oven to 350F degrees.
- Line 9 x 13 inch pan with parchment paper.
- In a medium bowl, whisk together egg whites, whole egg, 1/4 cup milk, vanilla extract and vanilla bean seeds and then set aside.
- With paddle attachment on standing mixer, on low speed, combine the cake flour, sugar, baking powder and salt and stir thoroughly.
- Add butter one piece at a time, a couple of pieces every few seconds and continue to stir on low speed until the mixture is a fine crumble texture (this could take a few minutes).
- Slowly add the remaining 1 cup milk to the mixture at low speed.
- Allow mixture to continue on low speed for the next 5 minutes.
- Add the egg mixture in three separate batches and continue mixing until light and fluffy and will have a nice glistening pearl shine to the batter – approximately 4-5 minutes.
- Pour batter into 9 x 13 inch pan and bake for 30-40 minutes.
- Alternatively, can bake in two 8-inch round pans and bake for 20-30 minutes.
- Once the pan is removed from the oven, allow the cake to cool for a few minutes, but then as soon as you are able to, flip the cake on a cooling rack.
- Allow the cake to fully cool down before frosting.
For Matcha Mascarpone Cream Frosting:
- In small bowl, mix matcha powder and hot water together to create a paste and set aside.
- For whipped cream:
- With whisk attachment on standing mixer, on medium speed, whisk together heavy whipping cream, sugar and vanilla extract.
- Continue to mix until soft peaks start to form – approximately 5-7 minutes.
- Set whipped cream on side.
- In a medium bowl, over simmering water, whisk together egg yolks and sugar, but be careful not to cook the eggs.
- Continue to whisk until the mixture thickens (approximately 3-5 minutes)
- Add the white wine to the mixture, so it loosens a little bit and continue to mix for another 3-5 minutes and set mixture on side to cool slightly.
- Whisk mascarpone cheese into the egg yolk and sugar mixture until just combined.
- Whisk matcha paste to the mixture.
- Add the whip cream in three separate batches by gently folding the mixtures together (do not overmix or the cream will deflate).
- Once combined, either keep in airtight container in refrigerator until needed or can be used immediately for frosting.
Assembly:
- Use a sharp knife to cut off the edges of the cake along with the top and bottom layer of the cake.
- Use a round cutter to cut circular shape into the cake (you can use 4-inch or 6-inch cutters).
- I used a 6-inch round cutter for a larger cake, but note that you will have a large amount of leftover cake (the rest of the cake was cut into 2-inch squares and made into mini sized cakes).
- With a 4-inch round cutter, you will be able to make two cakes.
- Slice the height of the cake into two halves (to make the cake into two thinner round cakes).
- Place the round cutter on the serving plate and place one of the cake rounds into the cutter on the plate.
- Take 3/4 cup of matcha cream and use a mini bent icing knife to evenly distribute the cream on the bottom layer cake on the plate.
- Place second cake round on top of the first layer (into the cutter) and then add another 3/4 cup of cream on top and spread evenly.
- Take the round cutter off and top with raspberries.
- Alternative option – sliced strawberries would make for an amazing combination as well.
Enjoy the best matcha cake ever!
Fluffy Vanilla Cake recipe adapted from Sweetapolita.
