Green Tea Cloud Piece Recipe

Preheat and prepare pan

Preheat the oven to 170°C (340°F). Line a 9x13 inch (23x33 cm) baking sheet or a rimmed half-sheet pan with parchment paper, leaving an overhang for easy removal.

Whisk eggs and sugar

In a large heatproof mixing bowl, combine the 4 eggs and 80 g granulated sugar. Set the bowl over a pot of gently simmering water (bain-marie), whisking constantly until the mixture is warm to the touch and sugar has started dissolving (about 2–3 minutes). Remove from heat.

Beat till ribbon stage

Using an electric mixer, beat the warm egg-sugar mixture on high speed until tripled in volume, pale, and thick enough to form a ribbon when the whisk is lifted (about 6–8 minutes). The bowl should feel neutral/warm, not hot.

Sift dry ingredients

While whipping, sift together 70 g cake flour, 6 g matcha powder, and a pinch of salt into a bowl to remove lumps and aerate.

Fold flour into batter

Gently fold the sifted dry ingredients into the whipped eggs in three additions using a wide spatula. Use light, sweeping motions to preserve air. Stop when just combined—no visible streaks of flour.

Incorporate milk and butter

Warm the 30 ml milk and 20 g melted butter so they're close to room temperature. Fold a small spoonful of the sponge batter into the milk-butter to loosen, then fold that back into the main batter until homogenous.

Bake

Pour the batter into the prepared pan and smooth the surface. Tap gently to settle. Bake for 10–12 minutes, or until the cake springs back slightly and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.

Cool

Remove the sponge from the oven and immediately invert onto a clean kitchen towel or rack. Peel off parchment and allow to cool completely. If a very flat top is desired for assembling, trim a thin top layer once cooled.

Prepare matcha

Sift 4 g matcha powder into a small bowl to remove lumps. Optionally mix with 1 tsp warm water to make a smooth paste for easier incorporation.

Whip cream (and cream cheese, if using)

If using cream cheese, beat 60 g softened cream cheese in a chilled bowl until smooth. In a separate chilled bowl, whip 300 ml chilled heavy cream with 30 g powdered sugar and 1 tsp vanilla extract on medium-high speed until it holds soft peaks. If using cream cheese, fold the whipped cream into the cream cheese gently until smooth. Fold in the sifted matcha paste until evenly tinted and no streaks remain. Taste and adjust sweetness to taste.

Chill

Place the whipped green tea cloud in the refrigerator to firm slightly (15–30 minutes) if you plan to pipe or spread neatly.

Trim and cut

Using the parchment overhang, lift the cooled sponge and place on a cutting board. Trim edges for evenness if desired. Cut into squares or rectangles sized for serving (suggested 8 pieces: 8 x 4.5 cm).

Syrup brush

Lightly brush each sponge piece with 30 ml simple syrup divided among pieces to add moisture and a subtle sheen. Use less if you prefer drier cake.

Pipe or spread cloud

Transfer the chilled whipped green tea cloud to a piping bag fitted with a large round or star tip, or use an offset spatula. Pipe or spread a generous layer (about 2–3 cm thick) onto each sponge piece to create a cloud-like mound. Smooth or create peaks with the spatula for visual texture.

Dust and garnish

Lightly dust the top of each assembled piece with the remaining 1 tsp sifted matcha. Garnish with an edible flower or microgreen if using.

Serve

Serve immediately, or refrigerate for up to 24 hours. If chilled, allow 10 minutes at room temperature before serving for best texture.