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Matcha Mille-Feuille Cake

2023-02-20 - Written by: Emiko Tanaka

Japanese desserts Matcha Layered cakes

Matcha Mille-Feuille Cake

A Japanese-inspired take on the classic mille-feuille pastry, featuring matcha-green tea layers and a delicate vanilla sponge cake.

Matcha Mille-Feuille Cake

Description

A Japanese-inspired take on the classic mille-feuille pastry, featuring matcha-green tea layers and a delicate vanilla sponge cake.

Ingredients

For the Vanilla Sponge Cake:

  • 1 1/2 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 3 large egg whites
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (120ml) whole milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon pure vanilla extract

For the Matcha Pastry Cream:

  • 1 cup (240ml) heavy cream
  • 2 tablespoons matcha powder (or to taste)
  • 2 cups (400g) confectioners' sugar
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon pure vanilla extract

For the Matcha Tuile:

  • 1 cup (120g) all-purpose flour
  • 1/4 cup (60g) confectioners' sugar
  • 1/4 cup (30g) matcha powder (or to taste)
  • 1/4 teaspoon kosher salt
  • 1/2 cup (120ml) whole milk

Instructions

Prepare the Vanilla Sponge Cake:

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, sugar, and baking powder.
  3. In a large bowl, whisk together egg whites and salt until frothy.
  4. Add the dry ingredients to the egg mixture and whisk until just combined.
  5. Pour in milk, oil, and vanilla extract, and whisk until smooth.
  6. Divide the batter evenly among 3-4 bowls (depending on desired cake layer thickness).
  7. Pour each bowl of batter into a separate prepared pan or muffin tin, about 1/2 full.
  8. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the Matcha Pastry Cream:

  1. In a medium saucepan, whisk together heavy cream and matcha powder over low heat.
  2. Bring to a simmer and cook for about 5 minutes, or until slightly thickened.
  3. Remove from heat and stir in confectioners' sugar, salt, and vanilla extract.

Prepare the Matcha Tuile:

  1. In a small bowl, whisk together flour, confectioners' sugar, matcha powder, and salt.
  2. Add milk and whisk until smooth.

Assembly

  1. Allow the cake layers to cool completely on a wire rack.
  2. Cut each cake layer into 3 equal pieces.
  3. Prepare the matcha pastry cream and matcha tuile according to the recipes above.
  4. Assemble the mille-feuille by spreading a thin layer of matcha pastry cream on top of a cake layer, followed by a few pieces of matcha tuile, and repeat this process until all ingredients are used up.

Note: The layers may be assembled in advance and refrigerated or frozen for later use.