GREEN VELVET CAKE

We love American Red Velvet Cake. We love Matcha. So....we made GREEN VELVET CAKE with Matcha!!  Actually, we cooked a Matcha sponge cake following our old recipe of 2015 and just added cream.  Matcha sponge cake and velvet cream. As we imagined, it was a perfect combination!! 

Ingredients: 

(for sponge cake)
3 eggs L 
85g sugar
95g cake flour
30g milk 
30g butter without salt 
6g Chlorella Matcha 
(square pan 16cm x 16cm x 10cm height)

(for cream)
150 g Philadelphia cream cheese
50 g natural yogurt
50 g  icing sugar
100 ml whipped cream
90g white chocolate

Preparation: 

(for sponge cake)

1. Leave the eggs at room temperature.
2. Leave the oven at 180 ℃.
3. In a bowl beat the eggs for 3 minutes with electric mixer.
4. Add sugar and continue beating for 5 minutes more.
5. Heat 4. in a water bath without stopping beating.  
Remove from heat and continue beating for more 10 minutes.
6. Sift the flour and Matcha in a bowl. Mix well.
7. Add the powders to 5. and mix well with a spatula.
8. Melt the butter and milk.
9. Add 1/8 (one eighth) of the mixture to 8.
10. Mix the whole amount of butter with the mixture with spatula.
11. Put butter in the pan and place the mixture in the pan.
12. Bake about 35 minutes at 160 ℃. 

(for sponge cake)

1. Beat cream cheese that has returned to room temperature with a whisk.
2. Add powdered sugar and drained yogurt and mix.
3. Whip the cream. (Put ice underneath on hot days).
4. Mix everything with a whisk.
5. Apply cream on the cake.
6. Chill 4 hours in the fridge.
7. If you want, you can garnish shaved white chocolate.
8. Your cake is ready!

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