Green Tea Sponge Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch (23 cm) round cake pan or an 8x8 inch square pan with parchment paper and lightly grease the sides.

Dry ingredients

In a medium bowl, sift together the all-purpose flour, cake flour, matcha powder, baking powder and salt. Whisk to combine and set aside.

Whisk eggs and sugar

In a large heatproof bowl, combine the eggs and granulated sugar. Place the bowl over a saucepan of barely simmering water (double boiler) and whisk constantly until the mixture is warm to the touch and the sugar has dissolved (about 3–4 minutes). Remove from heat.

Whip until ribbon stage

Using an electric mixer on high speed, beat the warm egg-sugar mixture until pale, thick and tripled in volume (ribbon stage), about 6–8 minutes. The batter should fall in thick ribbons when lifted with the whisk.

Fold in dry ingredients

Sift the dry flour-matcha mixture over the whipped eggs in two additions. Gently fold with a rubber spatula using large strokes to avoid deflating the batter. Fold just until no dry streaks remain.

Incorporate milk & butter

Combine the warm milk, melted butter and vanilla. Take a small scoop of the batter and temper it into the milk-butter mixture to loosen it, then fold the mixture back into the main batter in 2 additions until homogeneous and light. Do not overmix.

Bake

Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 20–28 minutes (for 9-inch round) or until a toothpick inserted into the center comes out with a few moist crumbs and the top springs back when touched.

Cool

Remove from oven and let cool in the pan for 10 minutes. Run a knife around the edge, turn the cake out onto a wire rack, peel off parchment, and let cool completely (about 1 hour). For easier layering, once cooled, slice the cake horizontally into two even layers using a serrated knife.

Bloom gelatin

Sprinkle the gelatin over 1 tablespoon cold water in a small bowl and let it sit for 5 minutes to bloom.

Dissolve gelatin

Gently warm the bloomed gelatin (either in a microwave for 5–10 seconds or over a warm water bath) until fully melted but not boiling. Allow it to cool slightly (15–20 seconds) but keep it liquid.

Chill tools and cream

Place mixer bowl and beaters in the refrigerator or freezer for 5–10 minutes if not already cold. Pour cold heavy cream into the chilled bowl.

Whip cream

Begin whipping the cream on medium speed; when it starts to thicken and soft peaks form, add the powdered sugar and vanilla. While continuing to beat on medium-high, slowly drizzle in the dissolved gelatin. Whip until medium-stiff peaks form — soft enough to pipe but stable for layering (about 1–2 minutes more).

Prepare fruit

Hull and slice the strawberries. If using larger fruits for topping (kiwi, mango), slice them attractively. If desired, toss sliced strawberries with the simple syrup to macerate briefly (5–10 minutes) for juicier filling.

Layer

Place the bottom cake layer on a cake board or serving plate. Spread about one-third of the cloud cream evenly over the cake. Arrange a single layer of sliced strawberries over the cream, leaving a small border to prevent spillover. Add another thin layer of cloud cream if desired to set the fruit, then top with the second cake layer (cut side down if needed).

Crumb coat

Spread a thin layer of cloud cream over the top and sides of the assembled cake to trap crumbs. Chill the cake in the refrigerator for 15–20 minutes to set this crumb coat.

Final frosting and decorate

Apply the remaining cloud cream to evenly frost the top and sides of the cake. Use an offset spatula to smooth. Arrange seasonal fruits (strawberries, kiwi slices, blueberries, mango, etc.) on top in an attractive pattern. Lightly warm the apricot jam and brush thinly over the fruits to give a glossy finish and help them keep.

Chill & serve

Chill the finished cake for at least 1 hour to let flavors meld and the cream stabilize. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled or at cool room temperature.