Soft vanilla sponge, decorated with light and fluffy matcha whipping cream. The cream is the perfect balance between bitter and sweet. Suitable for all matcha lovers.
Okay, can I just express how proud I am of this cake? It’s a simple, small cake, but the taste is amazing. If you love matcha as much as I do, this cake is right up your alley! Even my boyfriend, who isn’t much of a matcha fan, loved this cake. It has just the right amount of bitter green tea and sweet sugar. In addition, the cake looks gorgeous and serves a small crowd (2-3 people). There is no better cake for real matcha lovers. You only need a simple sponge and green tea whipped cream. The latter might sound fancy, but it takes just three ingredients.
For the sponge, I used my regular sponge recipe and down-sized it to a 10 cm cake. Nothing too difficult. As for the green tea whipped cream, you’ll need whipping cream, confectioner’s sugar and matcha powder. That’s it. Make sure you sift the matcha powder as it often contains lumps. You don’t want bitter matcha lumps in your smooth whipped cream, trust me. Also, be sure to check out my tips and tricks on making whipped cream if you need some pointers on making perfect whipped cream. This matcha whipped cream is so good. It has intense matcha flavor with creaminess and sweetness. You could also use it on a matcha latte.
To decorate the cake, cut the sponge in half with a cake leveler and sandwich some matcha whipped cream in between. Spread more matcha cream on the sides and on top using an offset spatula. Finish the cake with your favorite nozzle. I also used a chocolate decoration and more matcha powder to give the cake an extra fancy look. However, decorate the cake as you like.
- 1 egg
- 30 g caster sugar
- ½ tsp vanilla paste
- 10 mL vegetable oil
- 30 g all-purpose flour
- 100 mL whipping cream, cold*
- ½ Tbsp matcha powder, sifted
- 1-2 Tbsp confectioner's sugar
- Preheat the oven to 180C and line a 10cm round baking pan with baking paper. Set aside.
- In a bowl, whip the egg. Gradually add the sugar and whip until light and doubled in size.
- Fold in the vanilla paste, vegetable oil and flour.
- Transfer the batter to the baking pan. Tap the pan a few times on the countertop to remove large bubbles.
- Bake the cake 17-18 minutes at 180C or until a cake tester comes out clean.
- Let the cake cool completely before decorating.
- For the whipping cream: Beat the whipping cream with the matcha powder. Gradually add the confectioner's sugar and keep beating until stiff.
- Decorate the cake with the matcha whipping cream as desired.
- *Note that I made whipped cream from 200 mL whipping cream in the video. However, you only need about 100 mL this cake.