Blueberry Matcha Shortcake.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine all the ingredients for the blueberry jam in a small saucepan. Cook on medium heat until the mixture begins to simmer. Turn the heat to low and continue cooking while stirring occasionally until the blueberry mixture reaches a very thick and jammy consistency -about 15-20 minutes. Transfer to a small bowl and cool completely in the fridge.

Step 2

Preheat the oven to 175 degrees c. Line a 15cm (6 inch) round cake pan with baking paper (sides and bottom).

Step 3

Using an electric mixer, beat the egg whites until frothy, Add the caster sugar in 3 additions and beat until stiff peaks form. Around 7-8 minutes on high speed. Beat for an additional minute on low speed to stabilise the meringue.

Step 4

In a small bowl, combine the egg yolks, vanilla and salt. Add the egg yolk mixture to the egg whites and beat for an additional 2-3 minutes. To check if the egg mixture is done, lift the whisk to see if the batter flows down like a ribbon. You should be able to draw a figure 8 in the batter without the pattern disappearing for at least 3 seconds.

Step 5

In a small bowl, heat the butter and milk in the microwave until the butter is fully melted. The mixture should be wamr to the touch but not scalding hot. Set aside for now.

Step 6

Sift in the cake flour and matcha powder. Fold gently while turning the bowl to combine. Once the dry ingredients are mostly incorporated, stop folding (it's ok if there are still some streaks in the batter).

Step 7

Add 1/3 of the batter to the butter and milk mixture and whisk until fully incorporated. You can whisk this batter vigorously as its purpose is to lighten the butter and milk mixture before folding into the main batter.

Step 8

Gently fold the butter mixture back into the rest of the batter, turning the bowl as you go. Be sure not to overmix- you should still be able to draw a figure 8 pattern in the batter without it disappearing immediately.

Step 9

Pour the batter into the prepared cake tin from a height to burst any large air bubbles.

Step 10

Tap the cake tin a couple times on the counter to burst any remaining bubbles and bake at 175c for 30-40 mins or until a toothpick comes out clean.

Step 11

When done, tap the cake tin a few times on the counter once out of the oven to prevent shrinking and invert the cake immediately onto a cooling rack. Let the cake cool upside down for at least 5 minutes before flipping it back over.

Step 12

Let the cake cool completely before removing the baking paper and slicing. Once cool, use a serated knife to slice the sponge into 3 layers.

Step 13

Using an electric mixer, whip the cream, caster sugar, and vanilla on high speed until soft peaks form. Add 3-4 large spoonfuls of blueberry jam and continue beating until stiff peaks form.

Step 14

Place a single layer of matcha sponge onto a cake turntable. Make sure the cake is centered. Brush the layer with a bit of milk. Top with the blueberry whipped cream and spread the cream evenly with an icing spatula. Make a divot in the centre of the cream and fill with blueberry jam. Repeat with the remaining cake layers.

Step 15

Top the assembled cake with more blueberry cream and smooth the top and sides for the crumb coat. Place the cake in the fridge for about 10 minutes before icing.

Step 16

Apply the final coat of blueberry cream to the cake. Transfer the remaining cream to a piping bag fitted with a star shaped tip. Pipe a border around the top and bottom of the cake. Decorate with blueberries and sprigs of thyme.