I’ve been thinking about this cake basically since I came back from Korea in December. I am not quite sure why it took so long for me to actually make it (seriously it is not difficult at all) and it is actually ridiculous how satisfied I am now that it has been made…and completely devoured.
I’m not kidding about being devoured–its a 6″ cake like most I make are, and it was completely gone within 6 hours of being made even though I had no occasion to make it for. It was that delicious. And I’m going to go ahead and take credit for how good it was, because besides using the Miette cookbook for the sponge cake, everything about the cake was my own design and recipe.
I am going to try to stop looking at the pictures while I focus on writing this blog post, but it might be hard. Did you look at it?! Its like a fairytale wonderland!
The sponge-like consistency of Miette’s Hot Milk Cake is light but holds up nicely to the creaminess and slight bitterness of the Matcha White Chocolate Buttercream. And then of course it is topped with little meringues matching the colors of the cake, which makes them look like they are popping up from the cake itself instead of being a different texture entirely.
One of the things I like best about this cake, which you can see when you watch the video below, is that there is no food coloring in this cake! It is all just the natural color of the Matcha (Japanese green tea powder) added in different strengths. I used three shades/strengths of Matcha in the buttercream, which I piped on in piping bags, in order to create the ombre effect–which is as delicious as it is beautiful since you get the stronger flavor coming out at the bottom of the cake blended with the more mild taste at the top of the cake.
As you can see in my video from the light on in my oven, I was making the meringues at the same time that I was making the buttercream and frosting the cake, but that step could be done the day or week before–making this cake very quick to pull together if you don’t have time to make everything from start to finish the day you want to serve the cake.
This cake didn’t make it overnight because it was completely devoured, but I have had such great luck with Miette cakes lasting well in the refrigerator for a day or three that I also wouldn’t worry about making it a day ahead of when you want to serve it–though I might wait to add the meringues to the top of the cake until the day you serve it so that the meringues don’t get soggy from absorbing the moisture of the buttercream.
Now lets look at a bunch more pictures of this lovely little cake before getting on to the recipe! (It may look big and my friends keep doubting me, but this is a 6″ cake! Don’t be intimidated by the thought of making and eating a 9″ cake!)
Overwhelmed by this green goodness yet?
The answer should be no, you aren’t overwhelmed and you are so excited that you are going to read this recipe and then immediately go to the grocery store in order to buy your ingredients and start baking!
Thanks for reading and happy baking 😉 Come back soon because I need to share my Matcha White Hot Chocolate recipe among other delicious things that have been coming out of my kitchen this week!
Matcha Meringue Cake Recipe
Hot Milk Cake (From the Miette Cookbook–go out and buy this if you don’t already have it. You want it and you deserve it.)
1 1/3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup whole milk
1 1/2 cups sugar
1 teaspoon vanilla paste
1. Preheat oven to 350 degrees Fahrenheit. Grease two 6×3″ baking pans and dust with flour. Set aside.
2. Combine the flour, baking powder and salt in a bowl and set aside.
3. In a small sauce pan over medium heat combine the butter and milk and stir until it is melted and heated through. Pour into a heatproof bowl and set aside.
4. In the top of a double boiler whisk the sugar, eggs and vanilla. Stir until the sugar is dissolved and the temperature is about 110 degrees F, about 10 minutes.
5. Pour the egg mixture into the bowl of a stand mixer and whisk on high speed until the mixture is light and fluffy, and has cooled close to room temperature–about 10 minutes.
6. Add the dry ingredients to the egg mixture and mix on low speed until just incorporated. Pour in the milk mixture and whisk on low speed until thoroughly combined.
7. Divide the batter between prepared pans and bake until the cakes are golden brown and cooked through, about 30-35 mintues.
8. Cool for about 20 minutes in the pans before turning out the cakes and allowing them to cool completely before wrapping the cakes in plastic wrap and refrigerating until ready to use.
Matcha Meringues (make the day before you serve the cake or the morning of–they need time to bake and cool)
3 egg whites, room temperature
3/4 cup sugar
1/8 teaspoon cream of tartar
1 teaspoon vanilla paste
1-3 teaspoons of matcha
1. Preheat the oven to 205 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside. Fit two piping bags, one with a large circular tip and the other with a smaller star tip.
2. Place the egg whites into the bowl of a stand mixer with the cream of tartar and whisk on low speed for about a minute before increasing the speed to medium and beating the egg whites to soft peaks.
3. Add the sugar about one tablespoon at a time at medium-high speed until all the sugar has been added. Continue beating on high until the meringue is stiff and glossy. Add the vanilla and mix to combine.
4. Take out about three tablespoons of the meringue and mix with 1-3 teaspoons of matcha powder. Using the back of a spoon, “paint” or scrape the thick matcha meringue into one corner of the piping bag with the circular tip. Fill the bag with meringue and pipe onto one baking sheet. Mix the rest of the matcha mixture into the remaining meringue and scoop into the star tipped piping bag, and pipe onto the remaining baking sheet. Dust meringues with extra matcha if you like.
5. Bake for 60-90 minutes (depending on the size of the meringue) then allow to cool completely before removing them from the baking sheet.
1 1/2 cups butter, room temperature
4-6 cups powdered sugar
1 teaspoon vanilla paste
about 3 tablespoons matcha
2 tablespoons warmed milk
1. In the bowl of a stand mixer, beat the butter until it is light and fluffy.
2. Add in the powdered sugar one cup at a time until the buttercream is at the consistency you want for frosting the cake. Add in the vanilla and mix to combine.
3. Mix the matcha with the milk to form a paste, then add a small amount to the buttercream. Remove 1/2-1 cup of buttercream to a small bowl, and another 1/2-1 cup to another small bowl. Add some of the matcha paste to one bowl and the rest to the other bowl, so you end up with three shades of green. (Know that the taste will get stronger and more bitter as you add in matcha–I like the strong flavor so I don’t mind having one of my shades super dark, but you might not want to go that dark if you aren’t as in to the flavor).