Check out this delicious recipe from Cannelle et Vanille. Matcha Almond Sponge Cake. I think I want to try this. Or some form of this. Using this baking pan. Yes indeed. I can cut one layer in the middle and add the ganache and the lemon buttercream. It seems rather complicated. I am a bit doubtful that I will go through with this. Well, at least a girl can dream...
Matcha Almond Sponge Cake
Makes 3 1/4-sheetpan sheets
160 grams almond flour
110 grams sugar
40 grams flour
15 grams matcha green tea powder
4 eggs
4 egg whites
55 grams sugar
30 grams unsalted butter, melted and cooled
In the bowl of an electric mixer combine the first five ingredients. Whip in high speed for about 5 minutes until it becomes thick and the batter forms a ribbon. Transfer this batter to a large bowl and clean the mixer bowl.
In the electric mixer, whip the egg whites until it starts to form a meringue. Slowly sprinkle the 55 grams of sugar. Continue whipping until a stiff meringue forms.
Fold a third of the meringue into the almond batter. Add the rest of the meringue and fold carefully not to deflate it too much. Add the melted and cooled butter and fold until it is well incorporated.
Divide the batter equally into the 3 quarter sheetpans that we have previously lined with parchment paper and sprayed with pan spray.
Bake in a 375 degree oven for about 10-12 minutes until it starts to turn a little brown. We don't want a brown cake. We want to keep the green color so remove the pans from the oven when the cake is baked and before it starts to change color. Let the cakes cool until we are ready to assemble the opera.
Matcha Almond Sponge Cake
Makes 3 1/4-sheetpan sheets
160 grams almond flour
110 grams sugar
40 grams flour
15 grams matcha green tea powder
4 eggs
4 egg whites
55 grams sugar
30 grams unsalted butter, melted and cooled
In the bowl of an electric mixer combine the first five ingredients. Whip in high speed for about 5 minutes until it becomes thick and the batter forms a ribbon. Transfer this batter to a large bowl and clean the mixer bowl.
In the electric mixer, whip the egg whites until it starts to form a meringue. Slowly sprinkle the 55 grams of sugar. Continue whipping until a stiff meringue forms.
Fold a third of the meringue into the almond batter. Add the rest of the meringue and fold carefully not to deflate it too much. Add the melted and cooled butter and fold until it is well incorporated.
Divide the batter equally into the 3 quarter sheetpans that we have previously lined with parchment paper and sprayed with pan spray.
Bake in a 375 degree oven for about 10-12 minutes until it starts to turn a little brown. We don't want a brown cake. We want to keep the green color so remove the pans from the oven when the cake is baked and before it starts to change color. Let the cakes cool until we are ready to assemble the opera.
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