Description
A delightful fusion dessert combining the earthy flavors of matcha green tea with the rich, creamy texture of a traditional tres leches cake. This Matcha Tres Leches Cake features a light, airy sponge cake infused with matcha, soaked in a luscious three-milk mixture, and topped with fluffy whipped cream and a dusting of matcha powder for an elegant finish.
Ingredients
Scale
For the Cake
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon matcha powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
For the Milk Soak
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1/2 cup whole milk
- 1 teaspoon matcha powder (optional, for added color/flavor)
For the Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Optional: extra matcha powder for dusting
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper to ensure easy removal of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, matcha powder, and salt to evenly distribute the leavening and flavor agents.
- Beat Egg Yolks and Sugar: In a large bowl, beat the egg yolks with 1/2 cup of granulated sugar until the mixture becomes pale and thick, creating a rich and voluminous base for the cake batter.
- Add Milk and Vanilla: Stir the whole milk and vanilla extract into the egg yolk mixture, blending until smooth and incorporated.
- Combine Dry and Wet Ingredients: Fold the dry ingredients gently into the wet mixture until just combined, taking care not to overmix to keep the cake tender.
- Whip Egg Whites: In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar while continuing to beat until stiff peaks form, ensuring a light and airy texture.
- Fold Egg Whites into Batter: Carefully fold the whipped egg whites into the batter in batches, preserving the airiness while fully incorporating them.
- Bake the Cake: Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool slightly to prepare for soaking.
- Prepare Milk Soak Mixture: In a bowl, whisk together the sweetened condensed milk, evaporated milk, whole milk, and optional matcha powder to create the tres leches soak.
- Poke Holes and Soak Cake: Using a fork or skewer, poke holes all over the surface of the slightly cooled cake. Slowly pour the milk mixture evenly over the cake, allowing it to absorb the liquid thoroughly.
- Chill the Cake: Refrigerate the soaked cake for at least 3 hours or preferably overnight to let the flavors meld and the cake achieve optimal moistness.
- Make the Topping: Beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form, creating a fluffy and sweet topping.
- Top and Serve: Spread the whipped cream evenly over the chilled cake. Optionally, dust lightly with additional matcha powder before serving for an extra touch of flavor and color.
Notes
- Use ceremonial-grade matcha powder for a more vibrant green color and a smoother, less bitter taste.
- Allowing the cake to soak overnight enhances the flavor and texture for the best results.
- This cake pairs wonderfully with green tea or fresh berries as a refreshing complement.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion (Japanese-Mexican)
