Matcha-glazed vanilla cakes recipe

Vanilla cake drizzled with matcha glaze.
Vanilla cake drizzled with matcha glaze. Photo: Angie Trinh

A simple vanilla cake gets a bright green dose of matcha goodness with this glossy glaze from recipe developer Angie Trinh of @feedmeichi

Ingredients

Vanilla cakes

1½ cups plain flour

2 tsp baking powder

¼ tsp salt

½ cup castor sugar

60g sour cream

25g extra virgin olive oil

1 tsp vanilla extract

1 egg

½ cup milk

Matcha glaze

1 cup icing sugar, sifted

3-4 tsp quality matcha powder, sifted (I use Zenwonder's culinary Taishiro)

2-3 tbsp water

Cacao nibs, to decorate

Method

Preheat the oven to 180C and lightly grease three non-stick 10cm round angel cake tins with butter.

Sift the flour and baking powder into a mixing bowl, holding the sieve about 5cm from the top of the bowl to really aerate the mixture. Add the salt and whisk everything together in the bowl, to incorporate more air into the dry ingredients.

Using a stand mixer, combine the sugar, sour cream and olive oil for two to three minutes, until the mixture is smooth. Add the vanilla extract and the egg and mix until well combined.

On a low speed, add one third of the flour mixture and mix until just combined before adding half the milk and mixing again. Keep alternating between flour and milk until everything is just incorporated, try not to over-beat the mixture.

Pour the batter evenly between the three pans. Place pans on the middle rack of the oven, and bake for 25-30 minutes. Rotate the cakes halfway through baking to ensure even browning. Keep an eye on the cakes from about 20 minutes. They are ready when the tops are golden and a toothpick inserted in the centre comes out clean.

Once ready, remove pans from the oven. Invert the pans on a cooling rack and allow the cakes to completely cool in the tins.

To make the glaze, place the sifted icing sugar and three teaspoons of matcha powder in a small bowl and whisk together. To start, add two tablespoons of water and mix well to produce a smooth and pourable glaze. If it's too thick, add an extra tablespoon of water or if it's too thin, add extra sifted icing sugar. If you want a stronger green colour and deeper flavour, add more sifted matcha to taste and mix well.

To decorate, remove the cooled cakes from the pans (if the bases are slightly domed, level them by slicing off the dome with a serrated knife). Place the cakes on a tray and pour the glaze over the top of each, allowing it to drizzle down the sides. Sprinkle cacao nibs on top and serve.