Spring Matcha Sponge Cake (Printable Version)
Light matcha cake with whipped cream, fresh strawberries, and a hint of liqueur for the perfect spring dessert.
# What You'll Need:
→ Spring Matcha Sponge Cake
01 -
2 whole eggs
02 -
65g caster sugar
03 -
50g cake flour
04 -
8g matcha powder
05 -
12g milk
06 -
12g unsalted butter
→ Chantilly Cream
07 -
220g whipping cream
08 -
16g granulated sugar
09 -
Fresh strawberries, as needed
→ Syrup with Liqueur
10 -
15g granulated sugar
11 -
25g water
12 -
6g liqueur
# Steps to Follow:
01 -
Heat the eggs and sugar over a water bath to about 35°C. Whisk at high speed, then low speed, until the batter falls in ribbons that hold their shape momentarily.
02 -
Sift the cake flour and matcha powder into the egg mixture in batches, folding gently until no dry powder remains visible.
03 -
Warm the milk and butter together until the butter melts, then add to the batter. Mix until fully incorporated without deflating the mixture.
04 -
Pour the batter into a prepared mold and bake at 170°C for 30 minutes. Once baked, invert immediately and allow to cool completely.
05 -
Slice the fresh strawberries in half. Whip the cream with sugar until stiff peaks form. For the syrup, boil the sugar and water, add the liqueur off heat, and let cool completely.
06 -
Slice the matcha sponge horizontally. Place a 2cm-thick slice at the bottom, brush with liqueur syrup, spread a layer of cream, arrange strawberries, add more cream, then top with a 1cm-thick cake slice.
07 -
Frost the entire surface with remaining cream. Crumble any remaining matcha cake and sprinkle over the top for decoration. Refrigerate for 2-3 hours before serving.
# Additional Notes:
01 -
This cake combines the earthy flavor of matcha with sweet cream and fresh strawberries for a perfect spring dessert.
02 -
For best results, ensure all ingredients are at room temperature before beginning, especially the eggs.