Name: Matcha Cake Recipe
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: Asian
Ingredients: 4 Eggs; 60ml Whole milk (1/4 cup); 45ml Vegetable oil (3 tbsp); 55g Cornstarch (1/3 cup 2 tbsp); 30g All purpose flour (1/3 cup); 2 tbsp Matcha powder; 90g Granulated sugar (1/3 cup 2 tbsp); 600ml Thickened cream (2 1/2 cups); 150g Granulated sugar (3/4 cup); 2 tbsp Matcha powder

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Soft and fluffy matcha chiffon cake frosted with light matcha whipped cream. A delicious tea-flavored take on a classic Asian bakery-style cake.

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Why make this matcha sponge cake?
Ingredients
Tips for the perfect cake and frosting
Frequently Asked Questions
📖 Recipe
💬 Comments

Why make this matcha sponge cake?

I've been waiting to post this recipe for the longest time! This is a long-time favorite recipe and one of my most requested cakes.

The combination of the cotton-soft matcha chiffon cake with light matcha whipped cream is something to die for. Think of a fluffy matcha cloud!

If this recipe seems familiar it is an adaptation of the mango sponge cake that I did earlier. I had so many requests for an 8-inch version so we're doing an 8-inch version of this cake instead of 6!

Ingredients

Matcha Sponge Cake

Eggs: The eggs are essential to this cake! The yolk gives the cake a rich flavor, while the whites give the cake its fluffiness. This cake relies on the air beat into the meringue to rise rather than rising agents like baking powder.
Milk: Milk gives the cake moisture for a sponge cake that is not too dry. Make sure you use whole milk.

Vegetable oil: Oil gives the cake a plush texture while helping to keep it moist. If you don't have vegetable oil make sure you use any kind of neutral oil.
Cornstarch: A little bit of cornstarch will help the cake have a lighter texture. It plays the same role as cake flour!

All-purpose flour: Flour makes up the structure of the cake, along with the cornstarch.
Matcha powder: Make sure you use high-quality matcha powder for the best flavor and color. I like to use high-quality culinary grade or ceremonial grade matcha! You can increase or decrease the matcha according to your personal preferences.

Matcha Cream

Thickened cream: Also known as heavy cream. If you don't have any you can also use whipping cream! Make sure you keep it chilled to help it whip up to its full potential.
Granulated sugar: Sugar is used here to sweeten the frosting. You can add more or less depending on your preferred level of sweetness.
Matcha powder: Make sure you sieve your matcha powder before adding it to your cream. Matcha has a tendency to clump up so sieving will prevent your cream from looking grainy.

Tips for the perfect cake and frosting

If you need tips on baking the perfect sponge cake or frosting a cake perfectly with whipped cream check out my mango cake recipe.

This blog post is packed full of tips to get the lightest and fluffiest sponge cake, with a perfectly frosted exterior.

Frequently Asked Questions

How long does this cake last?

This cake will last up to 3 days when stored in an airtight container in the fridge. Make sure you keep it chilled when not consumed. As this cake is frosted with whipped cream it will start to melt if left out for too long.

Can I freeze this cake?

I wouldn't recommend freezing the frosted cake, but you can put the unfrosted sponge cake in the freezer.

When you are ready to eat the cake simply leave it on your countertop at room temperature to defrost for an hour or so. Or leave it in the fridge overnight to defrost.

Then frost with whipped cream and enjoy!

Can I make this with fruit?

Yes of course! I love filling this cake with fresh strawberries or raspberries for a tangy fruity touch.

Why is my cake rubbery?

Your cake can turn out rubbery for a couple of reasons:

The egg yolk base was overmixed
Your egg whites weren't whipped to stiff peaks
The egg whites weren't folded gently into the batter, causing them to deflate

Why did my sponge cake deflate?

If your sponge cake deflated too much it is most likely because the cake was underbaked. This could be because of a couple of different factors:

The oven temperature was too low
There was too much water in the water bath
The cake wasn't baked for long enough

My sponge cake had giant cracks

This sponge will crack as it bakes, this is essential when making chiffon or super light cakes as you want the sponge to rise and gain as much air as possible. However, the cracks should be quite small. Large cracks could be due to a couple of reasons:

The oven temperature was too high
There wasn't enough water in the water bath
The meringue wasn't beaten well, and there were too many large air bubbles

Why is my cream grainy?

The biggest issue when frosting fresh cream cakes is the cream becoming grainy, curdling, or splitting.

The issue behind this is overbeating the cream. Once the cream has reached medium-stiff peaks stop mixing. You will be moving the cream around as you frost the cake, so it will continue to 'mix', this can lead to the cream becoming grainy as your frost your cake.

It's also important to keep your cream as cool as possible. Try to work in a cool environment and work quickly to prevent the cream from becoming too warm. The warmer the cream becomes the easier it is to split.

Let's Get Cooking

If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.

Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!

📖 Recipe

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Matcha Cake

Why make this matcha sponge cake?