Embark on a culinary adventure with our Matcha Cake Taco recipe, a delightful twist on traditional desserts. This recipe combines the subtle flavors of matcha green tea with a fun, taco-like presentation.
The recipe involves creating a soft and fluffy matcha cake, cut into rounds and shaped to resemble tacos. These matcha cake ‘tacos’ are then filled with a light cream cheese and whipped cream mixture, perfect for those who appreciate creative and eye-catching desserts.
Imagine serving these Matcha Cake Tacos at your next gathering, their unique design and exquisite matcha flavor making them a surefire conversation starter and crowd-pleaser.
Matcha Cake Tako Recipe
Delight in our Matcha Cake Taco recipe, a unique fusion of matcha cake and taco-inspired presentation, perfect for an innovative and delicious dessert experience.
6
servings30
minutes30
minutes300
kcal1
hourKeep the screen of your device on
Ingredients
- Cake Base
8 g matcha powder
40 g vegetable oil
50 g milk
40 g cake flour
4 eggs
50 g granulated sugar
6 g lemon juice
6 g vanilla extract
- Cream Filling
80 g cream cheese
200 g heavy cream/whipping cream
20 g granulated sugar
Directions
- In a clean bowl, separate the eggs. Keep the egg white bowl cool in the fridge.
- In a clean bowl, mix well vegetable oil and milk, add in cake flour and matcha powder and mix until combined. Add in egg yolks, mix until well combined. Set aside.
- Preheat the oven to 150℃(302℉). Line the baking tray (28*28*2.6cm) with baking mat or parchment paper.
- Take the egg white bowl out of the fridge, add in lemon juice, vanilla extract and sugar, and use a hand mixer to beat until it forms soft peaks.
- Take a scoop of whipped egg white; gently fold into the batter until just combined. Pour all the batter into the whipped egg white; just gently fold the whipped egg white into the batter until just combined. Pour the batter into the baking tray, smooth its surface, give the pan a few taps and send into the oven to bake for 30 minutes.
- Take the cake out of the oven and let it cool down on the cooling rack. Turn the cake upside down, peel off the baking mat, and use a cake ring to cut out round cake pieces.
- In a clean bowl, soften the cream cheese, add in sugar, and use a hand mixer to beat until smooth. Add in heavy cream; beat until it forms stiff peaks. Put all the whipped cream into a piping bag with a piping tip.
- Pipe in the whipped cream; decorate the cakes with green grapes and mint leaves.
Notes
- Matcha Quality: Use high-quality matcha powder for the best flavor and color.
- Cake Consistency: Ensure a smooth and even batter for a consistent cake texture.
- Shaping the Tacos: Shape the cake rounds while they’re still warm for easier molding.
- Cream Filling: Whip the cream cheese and cream mixture to a smooth, spreadable consistency.
