Matcha Green Tea Cake with Lemon Meringue Frosting

 


This subtly sweet cake gets its green tea flavor and color from a matcha spice blend enhanced with ginger and lemon peel. Layered with lemon curd and topped with a light lemon meringue frosting, this dessert offers a welcome twist to classic layer cakes.


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4)24 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
egg whites 3 eaches 1. Preheat oven to 325°F. For the Cake, grease bottom and side of 1 (9-inch) round cake pan with no stick cooking spray. Line bottom of pan with parchment paper.

2. Beat egg whites in medium bowl with electric mixer on high speed until soft peaks form. Beat flour, sugar, sour cream, melted butter, Matcha Blend and baking powder in large bowl with electric mixer on low speed to moisten. Beat on medium speed 2 minutes. Gently stir in egg whites until combined. Pour batter into prepared pan.

3. Bake 25 to 29 minutes or until toothpick inserted in center comes out clean. Cool cake in pan 10 minutes. Remove from pan; cool completely on wire rack.

4. For the Frosting, stir remaining sugar into boiling water in large bowl until dissolved; let cool. Add meringue powder; beat with electric mixer on low speed until just blended. (If using a stand mixer, use the wire whisk attachment.) Beat on high speed until stiff peaks form. Gently stir in marshmallow creme and lemon extract with spatula until smooth.

5. Slice cake in half horizontally to form 2 thin layers. Place 1 of the layers on serving platter and spread with lemon curd. Top with second cake layer. Frost top and side of cake with the Frosting. Lightly garnish with grated lemon peel, if desired.

flour 2/3 cup
granulated sugar 2/3 cup
sour cream 1/2 cup
butter, melted 2 tablespoons
Matcha Green Tea with Ginger and Citrus Blend (refer to McCormick for Chefs recipe) 1 tablespoon
baking powder 1 teaspoon
lemon curd 2 tablespoons
granulated sugar 1/3 cup
boiling water 1/4 cup
meringue powder 2 tablespoons
marshmallow crème 1/4 cup
McCormick Culinary® Pure Lemon Extract 1/8 teaspoon
Ingredients Quantities Instructions
egg whites 18 eaches 1. Preheat oven to 325°F. For the Cake, grease bottom and side of 1 (9-inch) round cake pan with no stick cooking spray. Line bottom of pan with parchment paper.

2. Beat egg whites in medium bowl with electric mixer on high speed until soft peaks form. Beat flour, sugar, sour cream, melted butter, Matcha Blend and baking powder in large bowl with electric mixer on low speed to moisten. Beat on medium speed 2 minutes. Gently stir in egg whites until combined. Pour batter into prepared pan.

3. Bake 25 to 29 minutes or until toothpick inserted in center comes out clean. Cool cake in pan 10 minutes. Remove from pan; cool completely on wire rack.

4. For the Frosting, stir remaining sugar into boiling water in large bowl until dissolved; let cool. Add meringue powder; beat with electric mixer on low speed until just blended. (If using a stand mixer, use the wire whisk attachment.) Beat on high speed until stiff peaks form. Gently stir in marshmallow creme and lemon extract with spatula until smooth.

5. Slice cake in half horizontally to form 2 thin layers. Place 1 of the layers on serving platter and spread with lemon curd. Top with second cake layer. Frost top and side of cake with the Frosting. Lightly garnish with grated lemon peel, if desired.

flour 4 cups
granulated sugar 4 cups
sour cream 3 cups
butter, melted 3/4 cup
Matcha Green Tea with Ginger and Citrus Blend (refer to McCormick for Chefs recipe) 6 tablespoons
baking powder 2 tablespoons
lemon curd 3/4 cup
granulated sugar 2 cups
boiling water 1 1/2 cups
meringue powder 3/4 cup
marshmallow crème 1 1/2 cups
Lemon Extract, Pure 3/4 teaspoon
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 320 kcal


Total fat 8 g


Saturated fat 5 g


Trans fat 0 g


Cholesterol 35 mg


Sodium 150 mg


Carbohydrate 56 g


Dietary fiber 0 g


Sugars 44 g


Protein 5 g


Chef's Tip: Meringue powder is made of pasteurized dried egg whites, sugar, cream of tartar and cornstarch. It is used to prepare icings and meringue for pies and other desserts. It is available in the baking aisle of supermarkets, the cake decorating section of some craft stores, or online specialty stores.

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