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The Complete Guide to Sugar Alternatives: Everything You Need to Know →Soft Matcha Cake with Jaca Whipped Cream
This airy matcha layer cake is filled and frosted with fluffy Jaca (allulose) whipped cream instead of granulated sugar. It is a Jaca-adjusted healthier version of Catherine Desserts' soft matcha cake, with a light tea flavor and bakery-style finish.
Ingredients
- 4 large eggs, separated
- ¼ cup whole milk
- 3 tablespoons vegetable oil
- ⅓ cup plus 2 tablespoons cornstarch
- ⅓ cup all-purpose flour
- 4 tablespoons matcha powder (2 tablespoons for the sponge and 2 tablespoons for the whipped cream, plus extra for dusting if you like)
- ¾ cup plus 2 tablespoons Jaca (allulose) for the sponge (replaces 90g granulated sugar at 2x ratio)
- 2½ cups heavy cream, well chilled
- 1½ cups Jaca (allulose) for the whipped cream (replaces ¾ cup granulated sugar at 2x ratio)
Sweetener Used
2¼ cups Jaca (allulose) Allulose
Replaces: 1 cup plus 2 tablespoons granulated sugar
Instructions
- 1
Preheat the oven to 325°F. Line the bottom of an 8-inch cake pan with parchment paper.
- 2
Whisk the egg yolks, milk, vegetable oil, and cornstarch in a medium bowl until smooth. Sift in the flour and 2 tablespoons matcha powder and whisk just until combined.
- 3
In a clean mixing bowl, beat the egg whites with the ¾ cup plus 2 tablespoons Jaca (allulose) until stiff peaks form.
- 4
Fold the meringue into the matcha batter in 3 additions, working gently so you do not knock out the air.
- 5
Pour the batter into the prepared pan. Set the pan in a larger baking tray with about 1 centimeter of boiling water to make a water bath.
- 6
Bake for about 70 minutes, or until the cake springs back when lightly touched. Cool completely, then run a knife around the edge and turn the cake out. Wrap and chill before slicing.
- 7
For the frosting, beat the chilled heavy cream with the 1½ cups Jaca (allulose) and the remaining 2 tablespoons matcha powder until medium-stiff peaks form.
- 8
Slice the cake into 3 even layers. Place one layer on a cake stand, spread with a thin layer of matcha whipped cream, then repeat with the second layer and more cream.
- 9
Top with the final cake layer and frost the top and sides with a light coat of cream. Pipe a border with any remaining cream and dust the top with a little extra matcha if desired.
- 10
Chill the cake for 1 to 2 hours before serving. This is a Jaca-adjusted healthier version, so you keep the soft bakery-style texture and gently sweet finish without the conventional sugar.
Pro Tips
- Use a clean bowl for the egg whites so they whip to full volume.
- Fold the meringue in gently with a spatula instead of stirring so the sponge stays light.
- Chill the bowl and whisk before making the matcha whipped cream for the most stable frosting.
- If you want a brighter matcha color, sift the powder twice before adding it to the batter and cream.
- This cake slices most cleanly after a full chill in the refrigerator.