Green Tea Ice Cream Cake
I wanted to make something special for my 8 year anniversary. My husband and I both love green tea, so I decided to make this Green Tea Ice Cream Cake. If you like green tea ice cream, you’ll love this recipe! Making this Green Tea Ice Cream Cake was a lot of work, but definitely worth it in the end! Instead of I love you or thank you from my husband, the comment I got was, “they look expensive.”
This green tea ice cream cake recipe makes 3 small 3 inch cakes. You can double the ingredients and use a larger pan to make a larger cake. I used a 7 inch pan to make my sponge then I sliced it into 4 pieces (1/3 or 1/4 of an inch thick). Then I used a mousse ring to cut out 3 inch circles for the small cheesecake pan. You can also use a jelly roll pan to make the sponge. If you have left over sponge, you can freeze it and use later. Oh, and make sure you use good matcha powder!
I recommend using a Food Scale to weigh the ingredients instead of measuring. Measuring with cups always changed the texture of my cake. Weighing will help to create the same cake each time.
This recipe makes 3 Small 3 inch Ice Cream Cakes
For the sponge:
- 3 eggs
- 80 grams cake flour
- 2 teaspoon Matcha Green Tea Powder
- 110 grams sugar
- 2 tablespoon melted butter
- 1 teaspoon honey
For the Green Tea Ice Cream:
- 2 egg yolks
- 25 grams sugar
- 50 grams white chocolate chips
- 120 grams whipping cream
- 1 tablespoon Matcha Green Tea Powder
- 2 tablespoon warm water
For the topping:
- 85 grams whipping cream
- 10 grams sugar
- Matcha Green Tea Powder to dust
- white chocolate decoration (optional)
Things You’ll Need
- deep 7 inch cake pan or jelly roll pan
- 3″ mousse ring or round cookie cutter
- small cheesecake pan
- Food Scale
- Preheat oven to 350°F. Line a deep 7 inch Cake Pan with parchment or baking paper. In a large mixing bowl (or pot) bring water to a simmer.
- In another large mixing bowl (smaller than the water bowl), whisk together the eggs and sugar immediately by hand until combined. Now whisk the bowl over the hot water bowl until the mixture is pale and almost tripled in volume. You can use a hand mixer for this part. When the mixture is just hot enough to touch, remove from heated water bowl and add 1 teaspoon honey. Then keep whisking until you can draw a ribbon and it lasts for at least 3 seconds.
- Mix cake flour and matcha powder and sift. Carefully, but swiftly fold in the sifted cake flour/matcha powder using a rubber spatula. Then slowly fold in the melted butter and don’t mix too much. Pour mixture over lined 7 inch cake pan and bake for 30 minutes at 350°F.
- When sponge is done, remove from pan but leave the baking paper on and let the sponge cool down. When the sponge has cooled, peel off the paper and the brown top. Then slice the sponge into 4 pieces (about 1/4 to 1/3 inch thick). Use a 3″ mousse ring or round cookie cutter and cut out 6 small 3 inch pieces of sponge (the green part). Put aside for now and make the Ice Cream.
- To make the Green Tea Ice Cream, first make soft whipped cream (70%). Now melt the white chocolate chips. Then mix the matcha powder with warm water. Whisk the egg yolks with sugar over low heat just until the sugar has melted. Then remove from heat and add the melted white chocolate chips and matcha mix. Mix well.
- Now add the mixture to the whipped cream and mix well again. Put 1 sheet of sponge in 3 of the cups (cheesecake pan). Fill a pastry bag or ziploc bag with the filling and fill the cups about 3/4 of the way. Then top with another layer of sponge. Leave room for the whipped cream topping. Put in freezer and let it set for about an hour.
- For the topping, make some whipped cream and top each cup. Use a flat spatula to even out the top and then freeze for another hour.
- To loosen the frozen cake, wrap a warm kitchen towel over each cup. The temperature difference will loosen the frozen cake quickly. Carefully remove each ice cream cake and top with matcha powder. You can also add white chocolate decorations on top if desired.