The matcha cake from the other day? Surprisingly good. Now, I don’t intentionally downplay my desserts, but there were a couple of things that made me nervous about this cake.
First, I mentioned how the cake seemed a bit dense, but this turned out to be a good thing. The cake consistency reminded me of a matcha kasutera which I am a big fan of. Second, I ran out of powdered sugar while in the middle of making the frosting. I didn’t feel like running out at 1AM for some more, so I did the next best thing. I put some granulated sugar and cornstarch in the blender and tried to get it as fine as possible, but my substitution still made for a slightly crunchy matcha frosting.
So the verdict? I wouldn’t change the cake recipe at all, but I’ll be sure to stock up on all my sugars for future cakes.