How to Make the Perfect Japanese Matcha Green Tea Cake
Japanese · Hard · 65 min · 8 servings
This elegant Japanese matcha cake features a tender and moist sponge infused with earthy ceremonial grade matcha powder, filled with whipped cream and fresh fruit for a beautifully balanced dessert. It is a stunning centerpiece cake that is far less sweet than Western cakes, allowing the complex flavor of matcha to shine.
Why this recipe works
This Japanese Matcha Green Tea Cake recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 65 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 290 calories with 6g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 3 tbsp matcha green tea powder
- 4 whole eggs at room temperature
- 0.75 cup caster sugar
- 1 cup cake flour sifted
- 1.5 cups heavy whipping cream
- 2 tbsp unsalted butter melted
Step by step instructions
Step 1: Prepare the Matcha Sponge
Preheat oven to 170 degrees Celsius and line a round 20 centimeter cake pan with parchment paper. Using an electric mixer, beat eggs and caster sugar together in a heatproof bowl set over a pot of simmering water, whisking constantly until the mixture reaches 40 degrees Celsius and the sugar dissolves. Remove from heat and continue beating at high speed for 8 to 10 minutes until the mixture is thick, pale, and triples in volume.
Step 2: Fold in Flour and Matcha
Sift cake flour and matcha powder together three times to ensure they are well combined and lump free. Gently fold the matcha flour mixture into the egg foam in three additions using a large spatula with a light cutting and folding motion. Fold in melted butter at the end. Do not deflate the foam or the sponge will be dense.
Step 3: Bake the Cake
Pour the batter into the prepared pan and gently smooth the surface. Tap the pan once on the counter to release any large air bubbles. Bake in the preheated oven for 30 to 35 minutes until a skewer inserted in the center comes out clean and the cake springs back when lightly pressed. Allow to cool completely in the pan before removing.
Step 4: Assemble and Finish
Whip heavy cream with one tablespoon of sugar until stiff peaks form. Slice the cooled matcha sponge horizontally into two layers. Spread a thick layer of whipped cream over the bottom layer and top with the second sponge layer. Frost the outside with remaining whipped cream and dust with extra matcha powder before serving.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- cake flour → all purpose flour with one tablespoon removed and replaced with cornstarch per cup for a similar tender result
- heavy whipping cream → coconut cream whipped until stiff for a dairy free version of the filling
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Deflating the egg foam by folding too aggressively which results in a flat and dense sponge instead of a light and airy one
- Baking at too high a temperature which causes the top of the cake to crack and the center to sink upon cooling
Nutrition facts
Per serving: 290 calories, 6g protein, 32g carbs, 16g fat, 1g fiber.
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