Matcha Green Tea Cake with Lemon Meringue Frosting

Name: Matcha Green Tea Cake with Lemon Meringue Frosting
Prep time: 25 min
Cook time: 29 min
Yield: 12
Cuisine: Japanese,
Ingredients: 6 egg whites; 1 1/4 cups flour; 1 1/4 cups granulated sugar; 1 cup sour cream; 1/4 cup (1/2 stick) butter melted; 2 tbsps Matcha Green Tea with Ginger and Citrus Blend; 2 tsps baking powder; 1/4 cup lemon curd; 3/4 cup granulated sugar; 1/2 cup boiling water; 1/4 cup meringue powder; 1/2 cup marshmallow creme; 1/4 tsp McCormick® Pure Lemon Extract

Take a bite of spring with the light, airy texture of this matcha-flavored lemon meringue cake. Treat yourself to a gourmet cake without the hassle with our matcha cake recipe topped with a marshmallow crème lemon meringue frosting. Amp up the subtly sweet flavor by a... Read More Read Less

25m

PREP TIME

29m

COOK TIME

316

CALORIES

13

INGREDIENTS

Servings: 12

Ingredients

Matcha Green Tea Cake
6 egg whites
1 1/4 cups flour
1 1/4 cups granulated sugar
1 cup sour cream
1/4 cup (1/2 stick) butter, melted
2 tablespoons Matcha Green Tea with Ginger and Citrus Blend
2 teaspoons baking powder
1/4 cup lemon curd
Lemon Meringue Frosting
3/4 cup granulated sugar
1/2 cup boiling water
1/4 cup meringue powder
1/2 cup marshmallow creme
1/4 teaspoon McCormick® Pure Lemon Extract

INSTRUCTIONS

1 For the Cake, preheat oven to 325°F. Grease bottom and side of 1 (9-inch) round cake pan with no stick cooking spray. Line bottom of pan with parchment paper.
2 Beat egg whites in medium bowl with electric mixer on high speed until soft peaks form. Beat flour, sugar, sour cream, melted butter, Matcha Blend and baking powder in large bowl with electric mixer on low speed to moisten. Beat on medium speed 2 minutes. Gently stir in egg whites until combined. Pour batter into prepared pan.
3 Bake 25 to 29 minutes or until toothpick inserted in center comes out clean. Cool cake in pan 10 minutes. Remove from pan; cool completely on wire rack.
4 For the Frosting, stir sugar into boiling water in large bowl until dissolved; let cool. Add meringue powder to sugar mixture; beat with electric mixer on low speed until just blended. (If using a stand mixer, use the wire whisk attachment.) Beat on high speed until stiff peaks form. Gently stir in marshmallow creme and lemon extract with spatula until smooth.
5 Slice cake in half horizontally to form 2 thin layers. Place 1 of the layers on serving platter and spread with lemon curd. Top with second cake layer. Frost top and side of cake with the Frosting. Lightly garnish with grated lemon peel, if desired.