Matcha cake with white chocolate cream (Eat around the World challenge)

I think I wanted to do an Eat Around the World blog challenge because I wanted an excuse to make foods I normally do not make. Take this matcha cake for example — or any cake in general. So far a lot of the foods I shared around the theme of celebration have been foods made by others like this wedding cake or this croissant. As someone who calls herself a home cook, I wanted to show something I made.

This past Sunday was Father’s Day and I wanted to take the opportunity to make a cake to celebrate my husband’s first Father’s Day. I normally don’t bake cake because it looks intimidating, it looks like it is a lot of work in terms of time or resources. But also I feel like if I have to make cake, it needs to be for a lot of people. I don’t think I would make a cake for just me and my husband.

This matcha cake is coated in what was suppose to be white chocolate whipped cream that turned into white chocolate buttercream. I whipped the heavy cream mixture for too long. I should have caught it when it started looking like stiff peaks. Anyways it’s all good. Maybe my mistake is an excuse to try again :-).

The recipe for the matcha sponge is from Delish.com. The whipped cream frosting is from Carve Your Cravings. It’s not as intimidating as I thought. The ingredients for the matcha sponge are ingredients I already had at home — yup, including the matcha powder. Instead of using a round tin, I used a bread loaf tin to bake the sponge. I made the sponge on Saturday night to let it cool into the following day. From there, I sliced the sponge in half and made the frosting. I chose white chocolate whipped cream because I did not have any cream cheese on hand.

Here is the final product:

Matcha cake with white chocolate frosting green tea
Matcha cake with white chocolate frosting green tea
Matcha cake with white chocolate frosting green tea

I saved the cake scraps because I did not want to waste food. Plus I learned there are recipes that use cake scraps; you can make cake pops, cake truffles, mix it into ice cream, ice cream sandwiches, cake in a jar, and a milkshake.

Things I would do differently the next time I make this cake:

  • put fresh strawberries or pistachios in the filling or on top
  • make them into cupcakes or donuts!
  • stopped whipping the cream when it gets to stiff peaks
  • cover the cake with whipped cream frosting with touch of maple syrup

“Eat around the World is a monthly writing/photography challenge where I invite people to share a dish around a theme, ingredient, or technique. June’s theme is “Wedding Cake…and other Celebratory Treats.” All themes are open to interpretation. Cooking skills are not required to participate.