• Prep Time 30 minutes
  • Cooking Time 35 minutes
  • Makes 12 servings
  • Matcha Trifle Cake
    Matcha Trifle Cake

Ready.
Set.
Make.

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Ingredients

  • Cake
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 3 egg whites
  • 2 tsp vanilla extract
  • 2 cups Robin Hood® Best for Cake & Pastry Flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup Eagle Brand® Sweetened Condensed Milk
  • 1/2 cup culinary grade matcha powder, sifted
  • Frosting
  • 2 pkgs (8 oz/250 g each) regular or low-fat cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1/4 cup Eagle Brand® Sweetened Condensed Milk
  • 2 cups icing sugar
  • 1 tsp vanilla
  • Pinch of salt
  • 1 tsp culinary grade matcha powder, sifted
  • Juice and zest of 1 lime
  • Topping
  • 1 cup pomegranate arils
  • Optional, decorating candies, edible rose petals, twists of lime, sprinkles, additional culinary grade matcha powder or decorative sugar for sprinkling on top

Serving Size: 12 servings

Cake

Unit conversion :
none
1/2 cup
113 g
butter, softened

Unit conversion :
125 ml
24 tsp
8 tbsp
1 cup
200 g
granulated sugar

Unit conversion :
250 ml
48 tsp
16 tbsp
3
3
egg whites

Unit conversion :
none
2 tsp
10 mL
vanilla extract

Unit conversion :
10 ml

Unit conversion :
500 ml
96 tsp
32 tbsp
1 1/2 tsp
6 g
baking powder

Unit conversion :
7.5 ml
1/2 tsp
2.5 g
salt

Unit conversion :
2.5 ml

Unit conversion :
250 ml
48 tsp
16 tbsp
1/2 cup
10 g
culinary grade matcha powder, sifted

Unit conversion :
125 ml
24 tsp
8 tbsp
Frosting

Unit conversion :
none
2
2
pkgs (8 oz/250 g each) regular or low-fat cream cheese, softened

Unit conversion :
none
1/2 cup
113 g
unsalted butter, softened

Unit conversion :
125 ml
24 tsp
8 tbsp

Unit conversion :
62.5 ml
12 tsp
4 tbsp
2 cups
240 g
icing sugar

Unit conversion :
500 ml
96 tsp
32 tbsp
1 tsp
5 mL
vanilla

Unit conversion :
5 ml
Pinch of salt

Unit conversion :
none
1 tsp
5 g
culinary grade matcha powder, sifted

Unit conversion :
5 ml
Juice and zest of 1 lime

Unit conversion :
none
Topping

Unit conversion :
none
1 cup
150 g
pomegranate arils

Unit conversion :
250 ml
48 tsp
16 tbsp
Optional, decorating candies, edible rose petals, twists of lime, sprinkles, additional culinary grade matcha powder or decorative sugar for sprinkling on top

Unit conversion :
none
Next

Directions

Serving Size: 12 servings

  • Cake
  • Preheat oven to 350°F (180°C). Grease or line with parchment an 11" x 7" (28 cm x 18 cm) rectangle cake pan.
  • Cream butter and sugar in a medium bowl, using an electric mixer, until light and fluffy. Add eggs and vanilla. Beat well.
  • Mix flour, baking powder and salt in a separate large bowl. Beat half of the dry ingredient mixture into the butter mixture. Add sweetened condensed milk and remaining dry ingredient mixture. Mix well.
  • Sift in the culinary grade matcha powder into the batter and blend until fully mixed.
  • Scoop the batter into the prepared pan.
  • Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in centre of the cake comes out clean. Cool 10 minutes, then remove from the pan to a cooling rack. Allow the cake to cool fully.
  • Frosting
  • Beat together butter and cream cheese. Add remaining ingredients and beat until well combined.
  • With a bread knife, slice the cake lengthwise into 2 separate layers. It’s ok if the layers are not perfect. The frosting will help it all come together. Place one cake layer back into the cleaned baking pan or a serving tray.
  • Spread half the frosting on top of the trayed cake layer and sprinkle half of the pomegranate arils on top of the frosting. Then place the second cake layer on top of it all.
  • Spread the remaining frosting on top of the cake and sprinkle the remaining pomegranate arils on top of the frosting. Then, decorate with toppings like edible rose petals, lime twists, dustings of culinary grade matcha powder, or decorative sugar. Scoop out a serving of deliciousness and enjoy.
Finish

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