Matcha lime cake


Total time: 3hr 10m
Preparation Time: 120m

Servings
For 12 people


Author

Dorothea (FOOBY Team)


Nutritional Information

Contains 477 Kcal, 9g Protein, 66g Carbohydrates, 19g Fat


Ingredients

  • Sponge 1
  • 1 tbsp sugar
  • 2 egg yolk
  • 1 tbsp water, hot
  • 2 egg white
  • 1 pinch salt
  • 65 g white flour
  • 0.25 tsp baking powder
  • Pale green sponge 2
  • 1 tbsp sugar
  • 2 egg yolk
  • 1 tbsp water, hot
  • 0.5 tbsp Kitchen matcha
  • 2 egg white
  • 1 pinch salt
  • 60 g white flour
  • 0.25 tsp baking powder
  • Light green sponge 3
  • 1 tbsp sugar
  • 2 egg yolk
  • 1 tbsp water, hot
  • 1 tbsp Kitchen matcha
  • 2 egg white
  • 1 pinch salt
  • 60 g white flour
  • 0.25 tsp baking powder
  • Green sponge 4
  • 1 tbsp sugar
  • 2 egg yolk
  • 1 tbsp water, hot
  • 2 tbsp Kitchen matcha
  • 2 egg white
  • 1 pinch salt
  • 55 g white flour
  • 0.25 tsp baking powder
  • Icing
  • 2 dl lime juice (approx. 5 limes)
  • 200 g icing sugar
  • Cream cheese & lime frosting
  • 400 g double cream cheese
  • 6 tbsp icing sugar
  • 1 dl lime juice, use only 4 tbsp of juice
  • 2.5 dl cream, whipped until stiff
  • Decoration
  • 2 kiwis, thinly sliced
  • Utensils
  • 2 springform pans (each approx. 18 cm in diameter), bases lined with baking paper, sides greased

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Instructions

  • Sponge 1

    In a bowl, beat together the sugar, egg yolks and water using the whisk on a hand mixer for approx. 5 mins. until the mixture is pale and frothy. Beat the egg whites with the salt until stiff, add the sugar, continue beating until the egg whites turn glossy. Combine the flour and baking powder, add to the mixture in layers along with the egg whites and carefully fold in using a rubber spatula. Transfer the sponge mixture to one of the prepared tins.
  • Pale green sponge 2

    Prepare the sponge as above, but stir the matcha powder into the frothy egg yolk mixture. Next, mix in the egg whites along with the flour and baking powder. Transfer the sponge mixture to the second prepared tin.
  • To bake

    Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frames, tip the sponges on to a cooling rack, remove the baking paper and allow to cool completely. Carefully cut away the edges using a bread knife and trim the sponges if necessary. Clean the tins, line the bases with baking paper and grease the sides.
  • Light green sponge 3

    Prepare the sponge in the same way as sponge 2 and transfer the mixture to a tin.
  • Green sponge 4

    Prepare the sponge in the same way as sponge 3 and transfer the mixture to the second tin. Bake both sponges and leave to cool in the same way as the first two sponges.
  • Icing

    Mix the lime juice and icing sugar. Drizzle the icing over the sponges.
  • Cream cheese & lime frosting

    Combine the cream cheese, icing sugar and lime juice, fold in the whipped cream. Spread the frosting over all of the sponges, top with the kiwi slices and assemble the cake from light to dark. Cover and refrigerate for approx. 30 mins.
  • Decoration

    Top the cake with kiwis, pour over the chocolate.

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