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World's Favourites: Matcha Sponges

By Bake Club

2 Comments

Preparation time 30 minutes (plus chilling and cooling)

Cooking time 15 minutes

Servings 6

Matcha – originally embedded in Japanese culture - is finding it’s way into baking as just a little pinch of powder provides a big hit of flavour and colour. These elegant little matcha cakes are sandwiched with rich white chocolate cream and then topped with fresh raspberries, to give a delightful twist to afternoon tea. Find out all you need to know about this exciting new ingredient in our blog...

  • For the white chocolate cream:
  • 125g (4oz) white chocolate, finely chopped
  • 175ml (6fl oz) double cream
  • 3tbsp cold water
  • For the sponge layers:
  • Melted butter, for greasing
  • 175g (6oz) unsalted butter, softened
  • 175g (6oz) caster sugar
  • 3 eggs, beaten
  • 175g (6oz) self-raising flour
  • 2tbsp matcha green tea powder
  • 1tsp vanilla extract
  • To decorate:
  • 18 fresh raspberries
  • 1tbsp icing sugar
  • ½tsp matcha green tea powder
  
  • To make the white chocolate cream

    2 steps

  • 1

    To make the white chocolate cream Put the chocolate in a bowl and set aside. Heat the cream and water in a saucepan until the mixture comes to the boil. Remove from the heat and pour over the chocolate. Leave to stand for 1 minute and then stir well until the chocolate has melted.

  • 2

    To make the white chocolate cream Cover the bowl with cling film and chill for several hours (see Expert Tip).

  • To make the sponge layers

    4 steps

  • 1

    To make the sponge layers Preheat the oven to 180°C (fan 160°C)/350°F/gas 4. Grease 6 mini cake pans, 7.5cm (3in) in diameter, 3cm (1¼in) deep, with melted butter and stand on a baking sheet.

  • 2

    To make the sponge layers Beat the butter and sugar together until light and fluffy. Gradually add the eggs, beating well after each addition and adding a tablespoon of the flour to prevent the mixture curdling. Stir in the matcha powder and vanilla. Sieve in the rest of the flour and then fold in using a large metal spoon or spatula, until evenly combined.

  • 3

    To make the sponge layers Divide the mixture between the mini cake pans, spreading the tops level.

  • 4

    To make the sponge layers Bake for 15 minutes or until a skewer inserted into the centre of each cake comes out clean. Leave to cool in the pans for 5 minutes before turning the cakes out onto a wire rack and leaving them to cool completely.

  • To assemble the sponges

    5 steps

  • Expert Tip

    Although the cakes are best eaten on the day they are assembled, the sponges and the chocolate cream can both be made ahead. The cream will keep in a covered bowl in the fridge for up to 4 days, while the baked sponges can be stored in an airtight container for 2-3 days or frozen for up to 1 month.

  • 1

    To assemble the sponges Whip the chocolate cream using an electric hand whisk until soft peaks form.

  • 2

    To assemble the sponges Trim the tops of the cakes level with a sharp knife and cut each cake in half through the middle. Sandwich the layers by piping the cream over the bottom cake layers using a piping bag fitted with a plain nozzle or spreading it with a palette knife, and then carefully lifting the top layers into position.

  • 3

    To assemble the sponges Pipe a little chocolate cream inside each raspberry and gently press three on top of each cake – the cream will fix the raspberries in place.

  • 4

    To assemble the sponges Mix the icing sugar and matcha powder in a small bowl and sieve over the cakes.

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Comments

  • Adam C 10 months ago

    I can't seem to get them looking like cakes

  • Samual Rogers 3 months ago

    I've tried them, but without the green tea and changed it a bit. So there like mini Victoria sponges but with cream


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