My modifications: 2 C all purpose flour, 4-6 tsp matcha (green tea) powder (depending on how subtle/strong you want the green tea taste to be), 3/4 - 1 C white sugar (depending on how much of a sweet tooth you have), and 3/4 C canola oil or 1 C butter (softened). If you use butter for the cake batter, make sure you beat it well with the sugar before adding the eggs. Beat eggs one at a time, and beat well before each addition. Also, instead of beating the flour mixture and yoghurt, fold flour and yoghurt alternately into the batter as quickly as possible. Bake in a single 8-9" round pan, and slice in half horizontally once cooled. For the icing, I used 4 tsp matcha, 4 tbsp butter (softened), icing sugar (to taste), 150g cream cheese, 1/2 tsp vanilla extract, 1 1/2 tsp milk, and 1 C whipped cream. To make the icing, combine all ingredients EXCEPT the whipped cream and beat until smooth. Fold in whipped cream quickly and lightly. Refrigerate for at least half an hour before icing the cake.
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My modifications: 2 C all purpose flour, 4-6 tsp matcha (green tea) powder (depending on how...