Matcha Tres Leches Cake
This Matcha Tres Leches Cake features an ultra-light matcha-infused sponge cake soaked with three types of milk and topped with matcha whipped cream. Moist, light, fluffy, and not too sweet yet it is packed with flavor that will keep you going back for more.
Servings: slices
Ingredients
Matcha Sponge Cake
- 4 eggs, separated
- 1/2 cup (100 gr) castor sugar, divided
- 9 tbsp (140 gr) milk
- 1 tsp vanilla extract
- 1 cup (120 gr) cake flour
- 1 1/2 tbsp (10 gr) matcha powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cream of tartar*
Matcha Milk Bath
- 1/3 cup (80 ml) sweetened condensed milk
- 1 tbsp (6 gr) matcha powder
- 6 1/2 tbsp (100 ml) evaporated milk
- 1/3 cup (80 ml) milk
Matcha Whipped Cream
- 1 cup (240 ml) heavy whipping cream
- 2 tbsp (15 gr) confectioners' sugar
- 1 tbsp (6 gr) matcha powder
Garnish
- Whipped cream
- Strawberries
Instructions
Matcha Sponge Cake
- Preheat the oven to 320℉/160℃. Line the bottom and sides of an 8-inch/20 cm square pan with parchment paper. Set aside.
- In a large bowl, add egg yolks and 1/4 cup (50 gr) castor sugar. Beat on medium-high speed with a hand mixer until pale and thick. Add milk and vanilla extract. Beat until well combined.
- Sift in the cake flour, matcha powder, baking powder, and salt. Beat on low speed until well combined. Don't overmix. Set aside.
- In a medium bowl, add egg whites and cream of tartar. Beat on low-medium speed with a hand mixer (with a clean whisk attachment) until frothy. Gradually add the remaining 1/4 cup (50 gr) castor sugar little by little into the egg white mixture while the mixer is running. Increase the speed to high speed and beat until glossy and stiff peaks form.
- Transfer one-third of the egg white mixture to the egg yolk mixture. Fold with a spatula until well combined. Add the remaining egg white mixture in 2 additions, gently folding it into the egg yolk mixture each time. Don't overmix.
- Transfer the batter to the prepared pan. Spread evenly with a spatula. Run a skewer through the batter to remove the air bubbles. Tap the pan a few times on the counter.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the pan and cool completely on a cooling rack.
Matcha Milk Bath
- In a medium bowl, add condensed milk. Sift in matcha powder and stir until well combined. Add evaporated milk and milk. Stir until combined. Set aside.
- Invert the cake over parchment paper (the paper should be bigger than the cake for easy lifting). Peel the parchment paper on top.
- Lift the parchment paper on the bottom to transfer the cake back into an 8-inch/20 cm square pan. The cake should shrink during cooling, so it should fit the pan. If not, you can transfer the cake into a slightly bigger pan.
- Poke lots of holes into the cake with a fork. Pour the matcha milk bath over the top. Cover with cling wrap and refrigerate for at least 1 hour to allow it to soak up the milk.
Matcha Whipped Cream
- In a medium bowl, add heavy whipping cream and sift in confectioners' sugar. Beat on high speed with a hand mixer until slightly thickened. Turn off the mixer and sift in matcha powder. Beat on high speed until stiff.
- Transfer the cake onto a cutting board. Spread matcha whipped cream on top evenly. Smooth the top using an offset spatula or bench scraper.
- Trim the edges with a knife. Cut the cake into 9 slices.
Decorate
- Pipe whipped cream and add a strawberry on top of each slice.
- Transfer the cake onto serving plates and enjoy!
Notes
You can use an equal amount of lemon juice or vinegar to replace the cream of tartar.
Nutrition
Serving: 1slice | Calories: 322kcal | Carbohydrates: 34g | Protein: 11g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 126mg | Sodium: 188mg | Potassium: 207mg | Fiber: 1g | Sugar: 23g | Vitamin A: 932IU | Vitamin C: 8mg | Calcium: 156mg | Iron: 2mg
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