Soft, fluffy matcha flavoured chiffon cake with mango and a light vanilla mousse. Slightly bitter, sweet, light and creamy the perfect combination of textures and flavours!
I’ve been receiving a lot of request for asian inspired desserts using flavours like matcha and yuzu recently, so I have created a cake that uses asian flavours like matcha while also incorporating fresh seasonal fruit. I know many of you are across the world, and mangoes aren’t in season at the moment, but here in Australia mangoes are everywhere! The sweetness of the mango is perfect in balancing the slight bitterness of the matcha and it is a flavour combination that you wouldn’t expect works so well. For those that are living in colder climates where mango is not available you can substitute the mango for strawberries. Matcha and strawberry is another flavour combination that works amazingly.
Now let’s talk about the matcha sponge.
Sponge cakes were my downfall when I first started baking cakes. I can’t even think of the number of dense, rubbery, dry sponges that I have made over the years… but its those failures that motivated me to perfect my sponge. This recipe that I’m sharing now is one of the ones I’m most proud of. The sponge is light and fluffy while still having enough flavour. The method that you use to make sponges varies a lot, and after a lot of experimentation I have found that this method provides the texture I have always been looking for. It’s called the cooked dough method, and requires heating the milk and butter before adding it to the egg yolks, adding extra moisture and a soft texture.
Another really important tip is to use a aluminium cake tin like this. The aluminium pan helps the sponge climb up the sides while it bakes, giving it more height and a fluffy texture. If you use a non-stick pan the results won’t be the same so make sure to use it! Some might think that the non-removable base makes it harder to use, but it is so much easier (ensuring that you line the base with baking paper!) and gives your cake that perfect roundness.
In terms of measurements, yes they are all in grams… I understand that a lot of US readers probably feel frustrated without cup and teaspoon measurements, but there is a reason! Sponges may seem like the easiest thing to make, but getting a good sponge with a light texture and consistent crumb is (in my opinion) hard. Having precise measurements allows for consistently amazing sponges and I’d say this is applies when making any dessert. The more precise the measurement, the greater the consistency and a greater result! Baking is all about science isn’t it? A kitchen scale is an amazing investment if you are serious about baking and I cannot recommend them enough.
I think I’ve probably said enough about this recipe, It’s time to start baking! I’ve been seeing people make my recipes on instagram and I would love to see if you make this cake as well! If you do, tag me on instagram @catherine.justdessertsau or post a photo in the comments! I’m always here to help, so if you have any questions just leave a comment and I’ll get back to you as soon as possible.
Matcha Mango Cake
Soft, fluffy matcha flavoured chiffon cake with mango and a light vanilla mousse. Slightly bitter, sweet, light and creamy the perfect combination of textures and flavours!
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 70 minutes
- Yield: 1 1x
Ingredients
Green Tea Sponge
- 35 g Unsalted butter
- 28 g Milk
- 25 g Sugar (I)
- 35 g Plain flour
- 5 g Corn flour
- 8 g Matcha
- 2 Eggs, yolks and whites seperated
- 50 g Sugar (II)
Vanilla Mousse
- 55 g Sugar
- 40 g Egg yolks
- 60 g Thickened cream
- 2 Gelatin sheets
- 240 g Thickened cream, whipped
- 1 tsp Vanilla bean paste/vanilla extract
- 2 g Medium sized mangoes, cut into large cubes
- 150 g Thickened cream, whipped to stiff peaks
- Gold leaf (optional)
Simple Syrup
- 30 g Sugar
- 30 g Water
Instructions
Green Tea Sponge
- Preheat the oven to 140°C
- Line (only) the bottom of a 6-inch aluminium cake tin
- Heat butter and milk in a small saucepan until just boiling
- Whisk egg yolks and sugar (I), and pour the hot milk mixture in while whisking, transfer to a medium sized bowl
- Sift the flour, corn flour and matcha powder together into the above mixture and set aside
- Whisk the egg whites and slowly add the sugar (II), whisk until stiff peaks
- Fold the egg whites into the above mixture until well combined, transfer it to the cake tin
- Double pan the cake tin by placing it into a slightly larger pan
- Place the double panned cake tin into a water bath of boiling water and bake for 30 minutes or until the cake begins to shrink away from the sides of the tin, cool
- Once cooled, to remove the cake, run a knife around the side of the cake tin and invert (the cake should fall out)
Split into two layers
Vanilla Mousse
- Soak the gelatin sheets in a bowl of cold water
- Heat thickened cream in a small saucepan
- Whisk together the sugar and egg yolks in a small bowl
- Add the warmed thickened cream into the egg yolk mixture and whisk to combine
- Return the mixture to saucepan and heat, whisk continuously until reaching 80°C or until the mixture coats the back of a spoon, remove from heat
- Squeeze out excess moisture from the gelatin sheets and add to the egg yolk mixture
- Transfer the mixture to a medium sized bowl and cool slightly
- Fold in whipped cream
Simple Syrup
- Heat the sugar and water in a small saucepan until dissolved
- Cool
Assembly
- Place one strip of baking paper across the bottom of a 6-inch tin, with the strip hanging over both sides of the tin
- Line the cake tin/ ring with a strip of acetate
- Place one sheet of matcha sponge in the bottom, using a pastry brush soak the sheet with simple syrup
- Line the outside of the ring with mango chunks, and place some in the centre
Pour in the vanilla mousse
Soak the second layer of sponge in simple syrup and place on top
Set in the freezer overnight or at least 4 hours - Remove from the freezer and remove acetate
- Place the whipped thickened cream into a piping bag and pipe a border around the top of a cake (I used a French tip)
- Decorate with cubes of mango and gold leaf
- Allow to thaw in fridge before serving
Notes
*Can be kept in the fridge in an airtight container for up to 3 days
Which is that thickened cream? im from Panamá i think they don't sell that here.
Any Substitute?
Btw congrats you were my favorite in the show!!
Thank you!
Thickened cream is the same as heavy cream or whipping cream, if neither of those are available pure cream is fine too.
This looks delicious Catherine! I need to try it. 🙂
If you do I would love to see it!
Omg I can’t wait .. it looks so amazing me n my son are over the moon.. such a fan from New York
Thank you!
The "flour" you speak of in the ingredients list is which kind of flour? Cake flour or AP?
Hi Catherine, thanks for sharing your recipe <3
I noticed that this recipe has a higher sugar ratio than other sponge recipes, and you use a lower temperature than other recipes.
Would I be able to reduce the sugar without affecting the structure / texture of the cake?
Thanks,
Jenny
I would recommend sticking with the same amount of sugar, there is a little more to counterbalance the matcha flavour in the cake as well as give the sponge an extra softness. The low temperature helps for an even bake 🙂
Hi
I do not have strip of acetate, can I use those removable bottom chiffon cake tin when doing the laying of cakes
Hi Chris! You can cut out a sheet of baking paper instead. Yes you can use a chiffon cake tin, however the hole in the middle may make it a little harder to work with.