Keto Matcha Layer Cake With Okara Powder

*This 4-layer keto cake is soft and moist with rich aroma and strong flavor of matcha, and filled with fresh strawberries and creamy tofu cream. Made with okara powder, this cake is even more low-carb and fluffy than other keto cakes! *

KETO MATCHA LAYER CAKE DETAILS

Texture: After a number of experiments, we have this soft, moist and fluffy cake. No worries, it is soft but strong enough for making a layer cake. Follow the ratio and instructions listed in this recipe to get the best result. Flavor: The flavor and aroma of matcha and strawberries are a perfect combination for me. With a mild taste of tofu from the filling and frosting, it’s totally a cake for Japanese-style dessert lovers! Time: This recipe will take you at least 4 hours for preparation, baking, cooling and assembling. Equipment: You’ll need an electric/stand mixer to make the meringue, two 4-inch cake pans and a food processor for the frosting.

FILLING & FROSTING KETO MATCHA LAYER CAKE

The amount of matcha cream is just enough for the filling and the frosting without any piping on the top. You can garnish the cake by dusting matcha powder over the top, and of course, with strawberries or other berries in any shape you like.

Different from traditional buttercream, the filling and frosting of this keto matcha cake are thick but refreshing, with a mild taste of tofu and matcha.

SUCCESS TIPS FOR A KETO CHIFFON CAKE

1. Use cold eggs

Different from other American-style cake recipes, to make a springy and fluffy cake, this recipe requires refrigerated cold eggs. Though it may sound unusual to some of you, this is the ultimate key to success, as chilled egg whites will make fine and smooth meringue, which will be more stable to help the cakes rise higher and make them more fluffy as well.

2. Beat the egg whites slowly till stiff

To avoid making our meringue grainy, it’s necessary to whip the egg whites on low speed with your electric/stand mixer all the way through. This gentle movement can create more evenly-sized bubbles and stabilize our meringue. It’d be best if you have a stand mixer, as honestly it took me 18 to 20 minutes to whip the egg whites from four large eggs to stiff-peak.

3. Follow the recipe

The ratio of okara powder, matcha powder and whipping cream was adjusted according to the result of quite a number of trials, which took the texture, flavor and aroma into account. Some small details found during the process of the experiments were written on the recipe below as well. Try and closely follow the recipe and you won’t regret it!

4. Let the cakes cool completely

This instruction is often written after the baking step. That may be the reason for being overlooked easily. Chiffon cakes must be cooled upside down to prevent collapsing. You may use two mugs with the same height to support the edge of the pan while putting the cake upside down, or use a cooling rack specifically for chiffon cakes (like this one on Amazon). Let cool completely for about 1.5 to 2 hours before removing the cake from the pan.