Gilded with light and pillowy strawberry frosting, this luxurious matcha-infused milk cake has spring written all over it. Taking inspiration from the beloved Latin American sponge cake, this tea twist will turn heads at any occasion. Plus, the matcha milk will surely put some spring in your step.
Matcha Tres Leches
Ingredients
Tres Leches Cake:
- 1 cup all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, separated
- 1 ½ teaspoon matcha powder
- 1/3 cup whole milk
- 2 teaspoons vanilla extract
- 2 teaspoons matcha
- ¼ cup whipping cream
- 14 oz can sweetened condensed milk
- 12 oz can evaporated milk
Strawberry Cream Cheese Whip:
- 8 oz block cream cheese, softened
- ¼ cup freeze dried strawberry powder
- 1 cup whipping cream, room temperature
- Fresh strawberries for topping
Directions
- For the cake, preheat the oven to 350 degrees.
- In a medium bowl, whisk the flour, baking powder, and salt together and set aside.
- Place the yolks in a standing mixer with ¾ cup of the sugar and whisk on medium/high speed until the mixture has turned pale and doubled in size.
- In a small bowl, mix the matcha with a few teaspoons of the milk until a paste appears, add the rest of the milk. Continue to whisk until no lumps appear.
- Add the matcha mixture to the egg yolk mixture and lightly mix.
- Add the dry ingredients and gently fold.
- In a standing mixer or a large bowl with a hand mixer, whisk the egg whites until frothy. Slowly drizzle in the remaining ¼ cup sugar while continuing to whisk on high. Continue to whisk until stiff peaks appear.
- Add the egg whites to the batter in 3 additions, folding gently between each, until the
batter is smooth. - Pour the batter into a 9x13 baking dish. Do not grease or flour.
- Bake in the preheated oven for 25-30 minutes.
- For the Matcha Tres Leches, in a large batter bowl, add the matcha, whipping cream, sweetened condensed milk, evaporated milk. Blend with an immersion blender until smooth.
- Once the cake has cooled, poke the cake all over with a fork. Evenly pour the matcha
milk mixture all over the cake. - Cover the cake with plastic wrap and place in the fridge to soak for at least 1 hour and
up to 2 days. - For the Strawberry Cream Cheese Whip, in a standing mixer with a paddle attachment, add the cream cheese and freeze-dried strawberry powder. Beat until light and fluffy, about 1 minute.
- Stop the mixer and scrape down the sides. Turn the mixer on low and slowly drizzle in the whipping cream. Bring up to medium speed and let whip for 1-2 minutes until light and fluffy.
- Spread on the cake evenly, place slices of strawberries for decoration and enjoy cold.