Mini Matcha Cakes with Black Sesame Frosting


When matcha and black sesame collide, magic happens!

  • 3 eggs (white whites and yolks separated)
  • 120g castor sugar
  • 140g plain white flour
  • 2 tablespoonfuls of baking powder
  • 2 tablespoonfuls of matcha powder
  • 40ml fresh milk
  • 30g unsalted butter
  • 40g unsalted butter
  • 0.5 teaspoonful of vanilla extract
  • 1.5 tablespoonful of black sesame seeds
  • 50g of powdered sugar

  1. In a mixing bowl, whip egg whites with an electronic mixer till fluffy. 
  2. Then, add in the yolks and 120g of sugar gradually.
  3. After sieving, mix in the flour, baking powder, and matcha powder.
  4. Use a microwave oven to melt 30g of butter, and add it into the mixture, followed by 40ml of fresh milk. 
  5. Heat the oven to 170 degrees Celsius for 10 minutes. Pour the batter into a cake tin, leaving some space for it to rise, and bake for around 30 minutes. 
  6. Use a toothpick to check if the cake is fully baked. (Ensure that there are no doughy bits stuck to the toothpick after you poke the centre of the cake and remove it.)
  7. Remove to cool on a baking rack.
  8. For the frosting, in an electronic blender, blend the black sesame seeds and powdered sugar. 
  9. Add the vanilla essence, and the other 40g of melted unsalted butter into the mixture. 
  10. Frost between each cake layer. 
  11. Optional step: Add rainbow sprinkles, white chocolate crumbs and powdered sugar as toppings for the mini cakes. 

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