Recipe: Spring Matcha Cake

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Hey everyone, how is it going ? 🙂 Enjoying the weather getting warmer in the northern hemisphere ? I am so excited when spring is coming: birds are starting to chirp and the nature is waking up with grass getting greener and the trees are covered with flowers. It is so cliché, I know, but I just enjoy the energy of spring.

Talking about flowers, o-hanami is currently taking place in Japan and my social networks feeds are filled with pictures of cherry blossoms. I never visited Japan at this time, but I would love to pique-nique under those beautiful trees and enjoy the sight.

In that spirit, I wanted to make a matcha cake : the first time I tried it was there and I love the delicate taste the tea gives to the cake. Japan is also the place where I saw the most beautifully decorated cakes, with incredible design made solely with butter cream and strawberries. I don’t like butter cream that much, so I tried my version of a cute matcha cake with whipped cream. Here is the recipe, let me know if you like it.

Recipe: Spring matcha cake (by My Little Cuisine)

Matcha tea cake recipe with strawberries and whipped cream

Ingredients for 8 persons:

  • 325 g white sugar (1 1/2 cup)
  • 125 g flour (1 cup)
  • 125 g cornstarch (1 cup)
  • 3 eggs
  • 2 egg yolks
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 30 g matcha powder (1/4 cup)
  • 175 g liquid low fat cream (1 cup)
  • 100 g butter (1/2 cup)
  1. Preheat the oven at 180°C (360°F). Sift the flour, the cornstarch, the baking powder and the matcha powder together.
  2. Melt the butter in a small pan and add the cream. Mix thoroughly and turn off the heat.
  3. Separate the yolk from the egg whites. Whip the whites.
  4. In a large bowl, mix the 5 yolks with the sugar until the mixture whitens. Add the beaten whites and mix.
  5. Add the dry ingredients slowly. Mix until you get a thick paste. Add the butter/cream mixture and mix again.
  6. Pour the mixture in a buttered/floured pan and bake for 30 minutes. When time is up, plunge a knife in the cake: when you take it out, the knife should be dry.

For the decoration:

  • 200 g mascarpone (1 cup)
  • 50 g powdered sugar (1/3 cup)
  • Canned whipped cream
  • Strawberries
  1. Mix the mascarpone and the powdered sugar. Once the cake is cold, cut it in half and spread the sweet mascarpone. Put the two cake pieces back together.
  2. Make small “flowers” with the whipped cream, keeping the can close to the cake.
  3. Cut the strawberries’ stem and wash them. Place them to your liking.

And enjooooooy 🙂

Tip n°1: you are not eating the whole cake right away? Add the whipped cream and the strawberries on each individual slice. Keeping the whipped cream on the cake might make it soggy.

Tip n°2: Keep the matcha powder in a closed can and keep it really dry: that thing is expensive, you don’t want to let it spoil.

Tip n°3: You can of course make your own whipped cream, I just don’t own a siphon to make it pretty 🙂

7 thoughts on “Recipe: Spring Matcha Cake”

    1. Yes it is tea, but instead of making it brew, it’s a powder you mix directly with water. It is kinda bitter but it’s an experience, especially in Japan where you have a whole ritual when serving it. If you want to buy some you can find it in an asian/japanese store. In Seattle it should be pretty easy if I remember well 🙂 it’s pretty expensive though (i bought mine 8$ and used almost all of it (1/4 cup) in this recipe!

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      1. Thank you! Yes I am sure it would be easy to find out here. I feel like every recipe I see these days has something about matcha in it. Maybe because I’m in Seattle and there is a huge Asian food influence out here 🙂 Just curious to see what all the rage is, I will have to give it a try!

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