Matcha opera cake
Recipe from Savoury Days. I don’t have the permission to post it here.
Overall, this is a pretty difficult cake, definitely not for beginners. I would suggest making Swiss buttercream first, if you don’t have it beforehand, for matcha buttercream, then white chocolate ganache. Both of them need to be refrigerated for about an hour or so before you can use them, so you can carry out baking matcha sponge cakes during the wait. According to the recipe on Savoury Days, you bake 2 sponge cakes separately. But if you have an oven big enough, those can be baked at the same time.
Just a small point, you can replace cream of tartar with vinegar or lemon juice. I personally prefer a few drops of lemon juice :)
Good luck xx
Marbled #castella cake. Had to bake something last night because I need a break from the crazy stress I’m under. Perfect for #breakfast because this requires an overnight rest in the refrigerator. 😊
A tad less sugar and marbled with just a small amount@ of #matcha. Can’t go wrong with that!