Soft Matcha Cake with Jaca Whipped Cream

Soft Matcha Cake with Jaca Whipped Cream

This airy matcha layer cake is filled and frosted with fluffy Jaca (allulose) whipped cream instead of granulated sugar. It is a Jaca-adjusted healthier version of Catherine Desserts' soft matcha cake, with a light tea flavor and bakery-style finish.

Ingredients:

  • 4 large eggs, separated
  • 1/4 cup whole milk
  • 3 tablespoons vegetable oil
  • 1/3 cup plus 2 tablespoons cornstarch
  • 1/3 cup all-purpose flour
  • 2 tablespoons matcha powder for the sponge
  • 3/4 cup plus 2 tablespoons Jaca (allulose), replacing 90g granulated sugar at a 2x ratio
  • 2 1/2 cups heavy cream, well chilled
  • 2 tablespoons matcha powder for the whipped cream
  • 1 1/2 cups Jaca (allulose), replacing 3/4 cup granulated sugar at a 2x ratio
  • Extra matcha for dusting, optional

Instructions:

- Preheat the oven to 325°F. Line the bottom of an 8-inch cake pan with parchment paper.

- Whisk the egg yolks, milk, vegetable oil, and cornstarch in a medium bowl until smooth. Sift in the flour and 2 tablespoons matcha powder and whisk just until combined.

- In a clean mixing bowl, beat the egg whites with the 3/4 cup plus 2 tablespoons Jaca (allulose) until stiff peaks form.

- Fold the meringue into the matcha batter in 3 additions, working gently so you do not knock out the air.

- Pour the batter into the prepared pan. Set the pan in a larger baking tray with about 1 centimeter of boiling water to make a water bath.

- Bake for about 70 minutes, or until the cake springs back when lightly touched. Cool completely, then run a knife around the edge and turn the cake out. Wrap and chill before slicing.

- For the frosting, beat the chilled heavy cream with the 1 1/2 cups Jaca (allulose) and the remaining 2 tablespoons matcha powder until medium-stiff peaks form.

- Slice the cake into 3 even layers. Place one layer on a cake stand, spread with a thin layer of matcha whipped cream, then repeat with the second layer and more cream.

- Top with the final cake layer and frost the top and sides with a light coat of cream. Pipe a border with any remaining cream and dust the top with a little extra matcha if desired.

- Chill the cake for 1 to 2 hours before serving. This is a Jaca-adjusted healthier version, so you keep the soft bakery-style texture and gently sweet finish without the conventional sugar.

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