I recently purchased a couple 5 x 2 inch cake pans so that I can make smaller cakes. Having baked for my family a number of years, I have come to the conclusion that whatever is made, no matter the amount, it will be consumed within 24 hours.
This, folks, is very scary.
Watching this cake get devoured was quite a sight!
But oh, what a light, delicate, and guilt-free cake! This Matcha Green Tea & Almond Génoise Cake was topped with stabilized and whipped heavy whipping cream and a sprinkle of green tea powder. The cake itself was moist and soft, like eating air but with calories.
The recipe came from this wonderful blogger: Sprinkle Cakes. Here’s the recipe if you want to try! (I strongly recommend you do).