Matcha Mango Cake

Matcha Mango Sponge 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!



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


Green Tea Sponge

  1. Preheat the oven to 140°C
  2. Line (only) the bottom of a 6-inch aluminium cake tin
  3. Heat butter and milk in a small saucepan until just boiling
  4. Whisk egg yolks and sugar (I), and pour the hot milk mixture in while whisking, transfer to a medium sized bowl
  5. Sift the flour, corn flour and matcha powder together into the above mixture and set aside
  6. Whisk the egg whites and slowly add the sugar (II), whisk until stiff peaks
  7. Fold the egg whites into the above mixture until well combined, transfer it to the cake tin
  8. Double pan the cake tin by placing it into a slightly larger pan
  9. 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
  10. 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

  1. Soak the gelatin sheets in a bowl of cold water
  2. Heat thickened cream in a small saucepan
  3. Whisk together the sugar and egg yolks in a small bowl
  4. Add the warmed thickened cream into the egg yolk mixture and whisk to combine
  5. 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
  6. Squeeze out excess moisture from the gelatin sheets and add to the egg yolk mixture
  7. Transfer the mixture to a medium sized bowl and cool slightly
  8. Fold in whipped cream

Simple Syrup

  1. Heat the sugar and water in a small saucepan until dissolved
  2. Cool


  1. Place one strip of baking paper across the bottom of a 6-inch tin, with the strip hanging over both sides of the tin
  2. Line the cake tin/ ring with a strip of acetate
  3. Place one sheet of matcha sponge in the bottom, using a pastry brush soak the sheet with simple syrup
  4. 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
  5. Remove from the freezer and remove acetate
  6. Place the whipped thickened cream into a piping bag and pipe a border around the top of a cake (I used a French tip)
  7. Decorate with cubes of mango and gold leaf
  8. Allow to thaw in fridge before serving


*Can be kept in the fridge in an airtight container for up to 3 days

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