- 2 3/4 cups cake flour 330g
- 2 1/2 cups granulated sugar 500g
- 3 Tbsp matcha powder 18g
- 2 1/2 tsp baking powder 10g
- 1 tsp fine salt 6g
- 1 cup (2 sticks) unsalted butter, room temperature 226g
- 1 cup carton egg whites or 7 large egg whites, room temperature 240g
- 1 1/2 cups full-fat sour cream, room temperature 370g
- 2 Tbsp vegetable or canola oil 28g
- 1 tsp vanilla extract or vanilla bean paste 4g
- electric green gel food coloring – optional
- 8 large egg whites, room temperature 240g
- 2 1/2 cups granulated sugar 500g
- 2 cups (4 sticks) unsalted butter, room temperature 454g
- 1/2 cup strawberry jam 150g
- 1 Tbsp freshly squeezed lemon juice – about 1/2 small lemon 15g
- 1 tsp vanilla extract or vanilla bean paste 4g
- 1/2 tsp fine salt 3g
- 1/2 cup 55g
- Red gel food coloring – optional
- 1 1/2 cups strawberry jam 450g
- You can prepare the cake layers ahead of time and freeze them; they keep their freshness when thawed. The frosting can also be made in advance and stored in the refrigerator for up to a month — just stir it well after thawing for the best texture. For assembling, chilling the cake layers makes stacking and frosting much easier and helps prevent sliding. If the layers do slide, inserting a dowel or chopstick through the center adds stability. Leftover frosting can be refrigerated and used to keep cut cake moist. Store the finished cake in the fridge for up to a week if no fresh fruit is added.
