Matcha Cake

I can officially admit that I am a matcha lover!!! Because of matcha addiction I decided to give a try for the matcha cake with mascarpone frosting. This dessert is not a very sugary side. Matcha bitterness nicely matches creamy mascarpone frosting with slight lemony touch. My hubby loved it a lot!!!


Yields 20×20 cm cake

For the sponge cake 

  • 60g pastry flour
  • 30g cornstarch
  • 9g matcha powder
  • 52g unsalted butter , softened
  • 135g egg whites
  • 120g caster sugar
  • 120g egg yolks

 For the green tea syrup

  • 37g sugar
  • 75g water
  • 5g matcha powder

 For the frosting

  • 57g yolks
  • 15g sugar
  • 15g + 60g milk
  • 9g gelatine powder
  • 135g cream cheese, at room temperature
  • 210g mascarpone
  • 22g condensed milk
  • 150g thickened cream, whipped
  • 15g orange liqueur
  • 1 1/2 tsp fresh lemon juice
  • 2 tsp icing sugar, optional
  • 3 tsp matcha powder or more


For the cake sponge

    1. Preheat oven to 200ºC. Line 3 20 x 20cm cake pan with parchment paper.
    2. Sift together  the 2 flours and matcha twice. Place butter in a small bowl and melt over a pan of barely simmering water.
    3. In a clean bowl, whip egg whites until frothy and add in sugar in 3 additions. Whip whites until stiff peaks form and glossy, add in the yolks and beat until combine.
    4. Sift in the flours-matcha mixture into the egg mixture, fold using a spatula. Pour in the melted butter and mix well.
    5. Pour batter into the prepared pans,  spread evenly. Bake for 10 – 13 minutes.
    6. Once cake is done, remove cake from the pans and let cool on a wire rack for 10 minutes.
    7. Cover  cake with a plastic wrap or place in a food-grade plastic bag to prevent sponge from drying out. Set aside.

To make syrup

  1. Place sugar and water in a small saucepan, cook over medium-heat until sugar is dissolved.
  2. Transfer syrup into a small bowl, add in matcha powder and stir until well-combined. Set aside.

To make frosting

  1.  Prepare a hot water bath . Combine yolks, sugar and milk in a small mixing bowl, place bowl on top of the prepared water bath, use an electric beater to beat the egg yolk mixture until light and fluffy. Set aside.
  2. Combine 15g milk and gelatin in a small bowl and leave to soak. Then place in a hot water bath, stir until gelatin is dissolved, keep warm.
  3. In a large bowl, combine cream cheese, mascarpone and condensed milk, beat on low speed until combined. Adjust to high speed and beat until fluffy.
  4. Add in the whipped cream and beat until mixture is smooth and creamy. Add in the egg mixture, orange liqueur, lemon juice and gelatin mixture, mix until just combined.
  5. If the mixture is a bit runny to pour, chill in the fridge for about 10 minutes so that cheese mixture won’t leak into the sides of the mould. Stir mixture before pouring. 

To assemble

  1. Brush the first piece of matcha sponge cake with matcha syrup. Pour in sufficient amount of cheese mixture on top and use a small pastry scraper or a spatula or spoon to smooth the surface.
  2. Place the 2nd piece of cake, brush with syrup and top with another layer of cheese mixture.
  3. Place the last piece of sponge cake, brush with syrup and pour in remaining cheese mixture.
  4. Chill cake at least 4 hours before unmoulding.
  5. Sift in icing sugar on top of the cake then sift in the matcha powder or you can combine both sugar and matcha together then sift them on top.
  6. Cut matcha tiramisu into pieces. Add in some blackberries and serve immediately .


Recipe adopted from My bare cupboard.


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