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Views: 33 Author: Site Editor Publish Time: 2025-01-16 Origin: Site
Baking a delicious and creative cake at home is undoubtedly something to look forward to. The Flower White Peach Matcha Cake, with its fresh and sweet white peach aroma and the unique flavor of matcha, has become a new favorite of many baking enthusiasts. This cake is not only charming in color and rich in layers, but also combines the bitterness of matcha with the sweetness of white peach, bringing a unique enjoyment to the taste buds. Do you want to make this exquisite Flower White Peach Matcha Cake at home? Whether it is for a family gathering or a dessert to share with friends, we will provide you with a simple and easy-to-follow tutorial below to take you step by step to complete this beautiful and delicious cake. Let's get started and create our own baking art!
4 eggs (4 egg whites & 2 egg yolks)
45g milk
45g corn oil
10g matcha powder
45g low-gluten flour
40g granulated sugar
①Heat corn oil, add matcha powder and stir evenly, pour in warm milk and stir until completely emulsified, sift in low-gluten flour and stir evenly, separate egg whites and yolks, add 2 egg yolks, and continue to stir evenly
②Beat egg whites, add a few drops of lemon juice or white vinegar to the egg whites to make coarse bubbles, add fine sugar three times and beat until fine and elastic, lift the egg beater with a small tip, take 1/3 of the egg whites and add them to the batter and stir evenly, then pour all of it back into the remaining egg whites, stir evenly in a Z shape
③Pour the batter into the baking pan from a high place, smooth it with a spatula, and gently shake out the bubbles , preheat the oven to 150 degrees in advance and bake for 33 minutes
④After the cake comes out of the oven, shake it a few times, cover it with a piece of baking paper, turn it upside down on the drying net to cool to hand temperature, and gently tear off the baking cloth
⑤Use the mousse ring of appropriate size to cut out round slices (the size can be adjusted according to your preference)
⑥Whip the whipped cream, 120 grams of whipped cream + 7 grams of fine sugar, whip 7-8 points, put it into a piping bag, use a round flower nozzle, squeeze a circle of small round balls with pointed corners on the cake round slice, put peach jam in the middle, cover it with another cake round slice, squeeze a circle of cream in the same way, and decorate the top with peaches~
