Butter Cake with Green Tea Buttercream Meringue

It's Eugene's Birthday this month, and a bunch of us were getting together to eat Alaskan King Crab to celebrate, so I decided to make a nice light treat for everyone. I've made a different version of this cake before in Vanilla, and for this one I wanted to do something different. I simply omitted the vanilla in the icing and added a few teaspoons of good quality matcha powder instead. The result was fantastic. I love matcha, it has an almost addictive quality to it... and it made the cake light but also flavourful.





Recipe

Butter Cake

8oz Butter
3C Flour
1tsp Baking Powder
1/2tsp Salt
2C Sugar
4 Eggs
1tsp Vanilla
1C Whole Milk


*Mix Flour, Baking Powder, and Salt, set aside
*Cream Butter and Sugar until pale and fluffy
add Eggs one at a time, then Vanilla.
*Add Flour Mixture in three batches, alternating
with two batches of milk
*Pour into 2 lined Baking pans
*Bake @ 350 for 20-30 min

Buttercream Meringue

3C Sugar
12 Egg Whites
2Lbs Butter
3tsp Matcha

*Whisk Egg Whites and Sugar in double boiler
until sugar dissolves and temp reaches 140
*Whisk until stiff peaks form and is cool
*Slowly add butter on low speed, then add matcha