An unique and wonderfully Japanese dessert that’s a lovely treat at anytime, but particularly over the festive season. With beautiful alternating layers of matcha sponge cake and rich icing, topped with glazed strawberries, this is one short cake that tastes as good as it looks. Try our recipe and make a matcha masterpiece.
for the matcha sponge: 95g flour 85g sugar 6g matcha powder 2 tbsp milk 30g butter 3 eggs
for the decoration: 400ml double cream or whipping cream 9 strawberries 1 tbsp sugar
Take the eggs out of fridge and leave them at room temperature before using. Whisk the eggs with an electric hand whisk, gradually adding the sugar until combined in a bowl. Next, move the bowl over a saucepan of simmered water in a double boiler fashion. Whisk thoroughly until the mixture becomes almost white.
Put the butter and milk in a microwavable bowl and warm in a microwave for 15-20 seconds and whisk in to the egg mixture.
Sift the flour and matcha powder into the mixing bowl and add to the egg mixture.
Pour the cake mix into the buttered cake tin and bake for 35 minutes on 160 degrees Celsius. After 35 minutes, test the cake with a knife. If the knife comes out clean, the cake is done.
Add the cream and sugar to a mixing bowl. Whip the cream until thickened.
Once the sponge has cooled cut it in half horizontally. Spread the cream on top of one of the sponge halves. Place the other on top.
Use the rest of the cream to spread around the cake and decorate with slices of the strawberries. Enjoy.