Soft, fluffy, moist matcha cake, layered with azuki beans and freshly whipped cream, topped with a generous sprinkling of matcha powder.
Now, that describes my vision of a perfect green tea cake. But, alas, reality bites...
I used a genoise recipe for the cake. And although it appeared to be rather moist, it was actually on the drier side. Maybe more butter/milk next time. If that works, I'll post the recipe. In the meantime, just pictures...
It also pays to have patience when it comes to slicing your cakes.
Learn a lesson from me... for cakes with whipped cream, chill them till firm before slicing. Otherwise, you get a mess like my cake...
