Matcha and Yuzu Curd Cake

It's giving Snake!

Done in 4 hours

Serves 8-10

Dish by Chris Cahill

Ingredients

For the Sponge:

125gCake Flour

2 TbspMatcha Powder

160gSugar

1/2 TspBaking Powder

1/4 TspSalt

1/2 TspCream of Tartar

6 Egg Whites

6Egg Yolks

62gVegetable Oil

2 TbspWater

2 TspHoney

1/2 TspVanilla Extract

For the Filling:

200gDouble Cream

Lemon Curd

Yuzu Powder

For the Ganache:

200gDouble Cream

600gWhite Chocolate

Red Oil Based Food Colouring

It's the Year of the Snake! To celebrate we've made a Matcha sponge filled with fresh whipped cream and a Yuzu curd. If you're a big fan on Matcha, then this one's for you!

Method

Preheat the oven to 175ºC. Beat the egg whites with the Cream of Tartar until foamy. Then add in 1/3 of your sugar and then beat on high speed until firm peaks.

In a large bowl, add the egg yolks, the remaining sugar, salt, water, honey, and vanilla. Beat on high until fluffy, pale yellow ribbons form. Add half the egg whites and fold gently.

Sift the flour, matcha powder, and baking powder into the egg yolk mixture in three parts, gently folding after each time. Next add the vegetable oil and combine.

Fold in your remaining egg whites carefully, pour into your greased/lined cake pan (or pans) and bake for around 30 mins or until a toothpick comes out clean.

Once baked, leave to cool to one side.

To prepare your filling, whip and then chill some double cream. For the curd you can use premade yuzu curd, make your own or even the 'cheats way' of adding yuzu powder to lemon curd.

For the ganache melt the white chocolate into heated double cream. Leave to one side to melt. Stir to combine, then add in your colouring.

Finally, to stack your cake - Pipe a ring of whipped cream around the sponge and fill with your Yuzu Curd. Repeat until stacked, then chill in the fridge.

Once chilled spread over your ganache and decorate how you see fit!