Matcha Strawberry Cake

Directions

1. 1

   Make matcha cake. In heat proof bowl add sugar, eggs and vanilla extract. Place mixture in hot water bath and mix until sugar all dissolved.

2. 2

   Melt butter in milk using residual heat from hot water bath.

3. 3

   Using stand mixer/electric mixer, whisk cake mixture until pale, fluffy and increased in volume.

4. 4

   Sift flour and matcha into cake batter, and fold.

5. 5

   With butter and milk mixture, add some cake batter and mix. Mix this into rest of cake batter.

6. 6

   Line 2x 6inch tins and divide batter into tins. Bake at 170°C for 40mins. Let it cool. once completely cooled, cut 4 layers.

7. 7

   Make matcha SMB. combine egg whites and sugar and put bowl over a saucepan with simmering water. Whisk regularly until sugar dissolves and mixture is thin.

8. 8

   Then take out of saucepan and, using standmixer, whisk on high speed until stiff peak forms (approx 20mins for me). Then add in soft butter bit by bit, beating well in between. Then add vanilla and salt.

9. 9

   In separate bowl, take appox 50g of buttercream and microwave in 5secs burst until slightly thin. then sift in matcha and mix until well combined. add matcha buttercream mixture into rest of buttercream and mix on low speed until incorporated.

10. 10

    Make strawberry puree filling. Whisk cornstarch and water until well combined. Then in saucepan over medium heat, add all ingredients except vanilla. Boil for 5mins, crushing strawberries as they soften.

11. 11

    Remove from heat and add in vanilla. Cool and refrigerate before use.

12. 12

    Make sugar syrup. heat water and sugar in pan until all sugar dissolves, OR dissolve sugar in boiled water. cool and refrigerate.