A soft matcha sponge base topped with fresh strawberries and a light, airy cream mousse set with gelatin. An elegant no-fuss spring tea-time cake that serves 8.

Prep time: 30 minutesCook time: 10 minutesTotal time: 40 minutesServings: 8 servingsDifficulty: Medium

Jump to

This cake brings together the sweetness of spring strawberries and the gentle, grassy aroma of matcha. A light cream mousse sits on a soft sponge base, making it a lovely choice for an afternoon tea in spring.

Ingredients

  • 100 g (3/4 cup plus 1 tablespoon) cake flour
  • 3 eggs
  • 80 g (6 1/2 tablespoons) superfine sugar
  • 10 g (1 1/2 tablespoons) matcha powder
  • 50 ml (3 1/2 tablespoons) milk
  • 300 ml (1 1/4 cups) heavy cream
  • 10 g (1 tablespoon) powdered gelatin
  • 200 g (7 oz) fresh strawberries
  • 20 g (2 1/2 tablespoons) powdered sugar

Instructions

  1. Preheat the oven to 180°C (350°F). Beat the eggs and superfine sugar on high speed until thick and pale. Sift in the cake flour and matcha and fold gently until just combined, then fold in the milk.
  2. Pour the batter onto a parchment-lined baking sheet, smooth the surface, and bake for 10 minutes. Let cool, then cut out a round to fit your cake ring as the base.
  3. Soften the gelatin in cold water. Whip the cream to soft peaks (about 60 percent), then fold in the powdered sugar and the softened gelatin until smooth.
  4. Cover the sponge base with a layer of sliced strawberries, pour the mousse into the ring, smooth the top, and refrigerate for 3 hours until set.
  5. Unmold, decorate with fresh strawberries, and serve.

Tips

  • Fresh, ripe strawberries make the cake more fragrant and sweet.
  • Adjust the amount of matcha to taste.

Nutrition

Calories: about 250 per serving | Protein: 4 g | Carbs: 28 g | Fat: 14 g

Mousse cakeMatchaStrawberriesSpring desserts

Updated · Prefer us on Google