Name: Matcha Cake
Prep time: 10 min
Total time: 2 h
Yield: 12 serving(s)
Ingredients: Cooking spray; 1 c. (2 sticks) butter, softened; 1 c. granulated sugar; 3 large eggs; 1 c. all-purpose flour; 2 tsp. baking powder; 2 tsp. cornstarch; 2 tbsp. food-grade matcha powder; 2 tbsp. water; 6 oz. cream cheese, softened; 2/3 c. granulated sugar; Pinch of kosher salt; 2 c. cold heavy cream; 2 tbsp. powdered sugar; 1/2 tsp. food-grade matcha powder

Step 1Make cake: Preheat oven to 350°. Grease two 8" cake pans with cooking spray and line with parchment paper. In a large bowl using a hand mixer, beat together butter and sugar until light and fluffy, 3 to 4 minutes.

Step 2Separate egg yolks and egg whites. Add egg yolks to bowl with butter and sugar and beat until combined.

Step 3In a medium bowl, whisk together flour, baking powder, cornstarch, and matcha powder. Slowly fold flour mixture into bowl with butter and sugar until completely combined, adding 2 tablespoons water too loosen, if necessary.

Step 4 In another medium bowl using a hand mixer, beat egg whites until soft peaks form, 3 to 4 minutes. Fold 1/4 of the egg whites into batter, then fold remaining egg whites into batter.

Step 5Divide mixture between prepared pans and bake until a toothpick inserted into center comes out clean, 17 to 19 minutes. Let cool completely.

Step 6Meanwhile, make frosting: In a large bowl using a hand mixer, beat cream cheese, sugar, and salt until completely combined. Slowly add heavy cream and beat until medium peaks form, 5 minutes.

Step 7To assemble: Place first cake on serving tray and top with half of the frosting. Place second cake on top and spread remaining frosting all over.

Step 8In a small bowl, whisk together matcha and powdered sugar. Use a sieve to dust this over top of cake.