Matcha Crepe Cake

16 layers of thin and bouncy matcha crepes with matcha whipped cream in between every layer

▢ 2 large eggs, room temperature
▢ 50 g granulated sugar
▢ 80 g cake flour
▢ 1 tablespoon matcha powder, ceremonial grade or high quality culinary grade
▢ 40 g unsalted butter, melted and cooled
▢ 400 g milk, room temperature or warmed with the butter
▢ ½ teaspoon vanilla extract

Whisk: In a large mixing bowl, add the eggs and sugar. Whisk together until combined. Add the cake flour and matcha powder and whisk again until combined into a thick batter.
Liquid ingredients: Add the melted butter, milk, and vanilla extract and whisk until you have a thin and watery batter. If the egg mixture is very thick, add about ⅓ of the liquid first and whisk until loosened before adding the rest.
Sieve: Pour the batter through a fine mesh sieve into another bowl to get rid of any lumps. Cover and chill the batter in the fridge for 1 hour to allow the batter to thicken.
Swirl batter in pan: Heat a 10" frying pan on medium heat. Use a ladle or a ¼ cup measuring cup to scoop and pour the crepe batter into the middle of the pan. Immediately swirl the pan around to spread the batter. Keep swirling until the batter stops running.
Cook crepes: Cook each crepe for about 2-2.5 minutes, depending on the thickness, or until the edges of the crepe just barely begin to brown. Run a spatula under an edge of the crepe until you can slide the spatula underneath. Transfer the crepe to a sheet of parchment paper to cool. Repeat with the rest of the batter until you have about 16 crepes.

Whip cream: In a large mixing bowl, add the powdered sugar and sift in the matcha powder to break up any clumps. Add about ¼ of the whipping cream and whisk until the matcha powder is as clump-free as possible. Add the rest of the whipping cream and whisk vigorously until it reaches soft peaks.

Alternate crepes and cream: On a cake turntable, lay down a cake board. Lay down the first crepe. Use a 4-tablespoon to add a scoop of whipped cream on top of the crepe. Use an offset spatula to spread the whipped cream into an even layer, leaving a thin rim on the outer edge of the crepe empty for a neater look. Place another crepe on top of the cream layer.
Chill: Repeat with the rest of the whipped cream and crepes. Save any remaining whipped cream to pipe on top of the cake later, if desired. Cover and chill the crepe cake in the fridge for at least 4 hours to allow the whipped cream to set.
Decorate: Right before serving, use a fine mesh sieve to dust matcha powder on top of the cake. Transfer the leftover whipped cream to a piping bag fitted with an open star piping tip and pipe dollops on top of the cake. Garnish with little ribbon bows or fresh strawberries or leave it as as before slicing with a sharp knife.

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