Matcha Strawberry Cake

• 3 egg
• 120 g granulated sugar, granulated
• salt, pinch
• 50 ml vegetable oil
• 60 ml milk
• 25 g fresh spinach, fresh, about 1 cup loosely packed
• vanilla extract, to taste
• 115 g all-purpose flour
• 5 g baking powder
• 6–10 g matcha powder
• 227 g unsalted butter
• 350 g icing sugar
• 10 g matcha powder
• vanilla extract, to taste
• 2–4 tablespoons milk
• salt, pinch
• 300 g strawberry, fresh or frozen, diced, about 2 cups
• 40 g granulated sugar
• 10 g cornstarch

Preparation

1. Step 1

   0:32
   Sift the flour, matcha powder, and baking powder together in a separate bowl. Prepare an ungreased tall cake pan (or two shorter pans).
2. Step 2

   0:53
   Beat the eggs, granulated sugar, and a pinch of salt until thick and tripled in volume.
3. Step 3

   1:00
   Gently fold the dry ingredients into the egg mixture in a few confident moves after each portion.
4. Step 4

   1:26
   Blanch the fresh spinach in boiling water then immediately transfer to ice water. Blend the drained spinach with the vegetable oil, milk, and vanilla extract until smooth.
5. Step 5

   1:51
   Add the spinach puree to the batter and fold in using the same gentle technique. Do not grease the pan.
6. Step 6

   2:04
   Bake at 170°C (340°F) for 35 minutes (reduce time for shorter cakes).
7. Step 7

   2:44
   Cook the diced strawberries over medium-high heat for a couple of minutes. Mix the sugar and cornstarch together, stir into the strawberries, lower the heat, and cook for 2 more minutes while bubbling. Cool the sauce completely on a large flat plate.
8. Step 8

   3:15
   Cool the baked cake completely then wrap in cling film and refrigerate for a few hours to reduce crumbling.
9. Step 9

   3:42
   Beat the room-temperature unsalted butter on high speed until light in color and fluffy. Mix the matcha powder with a little hot water to form a paste. Add half the icing sugar to the butter along with the vanilla, matcha paste, and a pinch of salt. Add the remaining icing sugar then milk (2–4 tbsp) to reach desired consistency.
10. Step 10

    4:24
    Slice the chilled cake horizontally into layers using a thread pulled through shallow cuts around the sides.
11. Step 11

    5:00
    Soak the cake layers with a little milk. Spread a thin layer of matcha buttercream on the first layer, pipe a small fence around the outer edge, add half the cooled strawberry sauce, and repeat with the second layer.
12. Step 12

    5:44
    Apply a crumb coat of matcha buttercream then frost the cake. Optionally tint a small amount of buttercream pink and use a small spatula or spoon to paint simple hearts or flowers on the surface. Refrigerate the finished cake before serving to allow flavors to blend, then serve slightly chilled for best tenderness.