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!

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.

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