Matcha Strawberry Cake

INGREDIENTS

Chocolate Cupcakes

3 nosEggs (Grade A/B)

1/2 cupCaster Sugar

1 tspVanilla essence

1 tbspOvalette

1 cupAll-purpose flour (sifted)

1 tspBaking powder

1/2 tsp Soda bicarbonate

2 tbspMatcha Powder

1/4 cupCooking oil

1/4 cup Evaporated milk or fresh milk

A pinch of salt

Filling & Topping

200gCream cheese (room temperature)

2 tbspIcing sugar

250mlNon-dairy whipping cream

2-3 tspMatcha powder (adjust)

Fruttose Strawberry 60% Filling & Topping (adjust)

Fruttose products used for this recipe

PROCEDURE

Combine eggs, caster sugar, vanilla essence, salt and ovalette. Beat until thick and fluffy.
Add evaporated milk or fresh milk and mix the batter until combined.
Add all-purpose flour, baking powder, soda bicarbonate and matcha powder, beat until combined on low speed.
Next, add cooking oil and mix well using a spatula.
Pour the batter in 7×7 inch baking pan.
Bake in a preheated oven at 160°C, for 40-45 minutes.
For filling & topping, whisk cream cheese and icing sugar until smooth.
Add whipping cream and matcha powder. Beat until fluffy/thick using high speed.
Decorate the cake based on your creativity with matcha cream cheese and layer it with Fruttose Strawberry Filling.
Chill the cake in the fridge for 30 minutes before serving.

Note: Baking pan size 7 inch. Preheat oven & bake at 160°C, 40 – 45 minutes