The Great Australian Bake Off

Light, flufffy and berry delicious. 


  • Cake

  • 510g unsalted butter, room temperature

  • 600g caster sugar

  • 1/2 tsp table salt

  • 9 eggs, at room temperature, lightly beaten

  • 30ml vanilla bean paste

  • 90ml thickened cream

  • 3 tbsp Matcha powder

  • 360g plain flour

  • 1.5 tsp baking powder

  • A squirt of pandan paste

  • Buttercream

  • 500g unsalted butter, at room temperature

  • 1kg icing sugar mixture

  • 30mls vanilla bean paste

  • 40g dehydrated strawberries, sliced and powdered

  • To decorate

  • 1/2 tsp Matcha powder

  • 75g icing sugar mixture

  • 200g strawberries

  • Edible Flowers - pinks


  • 1.

    For the cake, preheat oven to 170C degrees, line 3x 9 inch pans with butter & baking paper.

  • 2.

    Place butter, sugar and salt in standmixer and beat on high speed for 5 minutes, until pale and fluffy. Gradually add the eggs. Beat for 2-3 minutes, add one tablespoon of flour to stop the mix curdling.

  • 3.

    Scrape the bowl and add the cream and vanilla paste; mix until lightly combined. Add in the matcha, pandan, flour, and baking powder. mix until combined. Scrape the sides of the bowl and mix.

  • 4.

    Pour batter into prepared pan and smooth top. Bake for 25-30 minutes or until golden. Remove from oven and let cool for 10 minutes, allow to cool completely.

  • 5.

    For the buttercream, place butter and icing sugar into standmixer and beat for a few minutes or until it becomes light and fluffy. Add the vanilla paste and blend. Add in the dehydrated strawberry and mix until well combined.

  • 6.

    To assemble, fill and layer the cooled cakes with the buttercream. Cover the sides of the cake and then using a spatula or scraper lightly remove some of the buttercream.

  • 7.

    To decorate, mix matcha and powdered sugar together very well. Sprinkle over the top over the top of the cake and decorate with strawberries and flowers.


This recipe has not been edited or tested by the Bake Off Food Department.

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