Keto Matcha Layer Cake With Okara Powder

Chiffon Cakes

• 80 ml grass-fed whipping cream
• 8 grams matcha powder
• 4 large eggs, well-refrigerated
• 22.5 grams unsweetened okara powder
• 1/4 teaspoon fine himalayan pink salt
• 1/2 teaspoon natural vanilla extract
• 1/4 teaspoon apple cider vinegar
• 47 grams golden monk fruit sweetener

Cream Filling & Frosting

• 190 grams grass-fed whipping cream
• 5 grams matcha powder
• 100 grams organic extra firm tofu (weight after pressing)
• 20 grams allulose
• 150 grams fresh strawberries (rinsed, pat dry & finely chopped)

Preparation

1. 1

   Place a heavy object onto the firm tofu, such as a plate (with some other heavy stuff). Press for at least 2 hours to remove all the moisture inside. After that, use a cloth to absorb the water on the surface. Set aside.

Chiffon Cakes

1. 1

   Sift matcha powder into a bowl. Heat whipping cream to 70-75°C via double boiler or microwave. Pour heated cream into matcha and combine with a tea whisk or mini egg whisk. Cool and set aside.

2. 2

   Separate egg whites from yolks. Ensure the mixing bowl for whites is clean and dry.

3. 3

   Beat egg yolks and add the matcha cream mixture. Mix well. Sift in okara powder, add pink salt and vanilla extract. Whisk until no visible lumps remain.

4. 4

   Beat egg whites with electric/stand mixer on low speed. When foamy, add monk fruit sweetener in three batches while slowly beating until stiff peaks form (18-20 minutes). Add apple cider vinegar and mix 30 seconds more to stabilize meringue.

5. 5

   Preheat oven to 150°C.

6. 6

   Beat egg yolk batter at low speed until thick and pale (30-45 seconds).

7. 7

   Add 1/3 of meringue to egg yolk batter and mix gently with hand mixer. Pour mixture into remaining meringue. Mix lightly with hand whisk or silicone spatula until thoroughly combined.

8. 8

   Do not grease cake pans. Line bottoms with parchment paper if needed. Pour batter evenly into two 4-inch diameter, 2.5-inch height pans (50-60% full).

9. 9

   Bake at 150°C for 45-48 minutes. Insert a bamboo skewer into center to check doneness. When no batter clings to skewer, remove and immediately invert to cool completely (use mugs or chiffon cake cooling rack for support).

Cream Filling & Frosting

1. 1

   While cake cools, place fully drained firm tofu in food processor. Add allulose and blend until smooth.

2. 2

   In a large mixing bowl, add whipping cream and sieved matcha powder. Beat with electric/stand mixer until soft peaks form. Fold in tofu paste gently until combined. Chill 30 minutes before use.

Assembly

1. 1

   Remove cooled cakes from pans. Trim cake tops with a large serrated knife to create a flat surface (discard trimmings). Cut cakes horizontally into 3-4 even layers. Place parchment paper under the first layer. Spread tofu cream, sprinkle chopped strawberries, spread cream to cover. Repeat layering with remaining cake layers, cream, and strawberries.

2. 2

   Frost cake with tofu cream (optional: spread a thin initial layer and chill 30 minutes for easier frosting). Decorate with strawberries.

3. 3

   Refrigerate 10-20 minutes before slicing to allow frosting to set and hold cake shape.