Green tea ice cream cake

5 servings
15 min
25 min
Very Easy


Number of serving: 5
300 mL pure fresh cream

100 mL condensed milk

20 g matcha powder

1/2 teaspoon vanilla essence

Green Tea Chiffon Cake:

4 eggs (separate the yolk from the white). TIP: use a sharp knife and tap on where you want to crack the egg. This creates a much cleaner edge that will less likely pierce your yolk in the handling process.

100 g sugar (divided to 25 g, 75 g)

75 g cake flour

10 g green tea powder

1/2 teaspoon baking powder

pinch of salt

50 g milk

50 g vegetable oil


  • Whisk the fresh cream with an electric mixer while slowly incorporating the matcha powder. Continue whisking until soft peaks form. Stir in the condensed milk and vanilla essence with a spoon. Freeze in a container for 12 hours.
  • Green Tea Chiffon Cake:
    Preheat oven to 1800C (1650C fan forced) and prepare two lined 8″ (20cm) round pans
    Whisk the egg yolk and 25 g sugar until it becomes a little pale. Add in milk and oil, whisk well. Combine flour, green tea powder, baking powder, and salt and sift them. Set aside. In another bowl, whip the egg whites until frothy, then add the remaining 75 g sugar gradually and continue whipping until it forms a glossy stiff peak. Add the flour to the yolk mixture and whisk well. Fold in the egg white, making sure there is no big lumps of meringue. DON’T overfold!!!
    Divide the batter between the two pans and bake it for about 20 minutes or until done. Let cool until ready to use.
A Almost Always Ravenous


Green Tea Ice Cream Cake, photo 1
Green Tea Ice Cream Cake, photo 2

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