Sponge Cake with Green Tea Mousse & Dark Chocolate


Happy New Year everyone! To celebrate, I made this light and airy sponge cake last night as a surprise for my dad. This cake is a beautiful harmony of flavors with the slightly sweet sponge, earthy and sweet green tea mousse that melts on your tongue, and a bittersweet dark chocolate topping that brings it all together.


This cake is so fluffy and light that it had us all reaching for seconds. It went perfectly with a glass of sparkling cider (or champagne for the adults).


Oven Temperature: 325˚F
Baking Time: 20-25 minutes
Makes: 1 8 inch or 9 inch round cake

3 egg whites
3 egg yolks
1 whole egg
65 grams powdered sugar
50 grams vegetable oil
65 grams flour
1/2 teaspoon baking powder
1/4 teaspoon cream of tartar

3 egg whites
65 grams powdered sugar
1/4 teaspoon cream of tartar
1 teaspoon matcha green tea
1/2 teaspoon vanilla extract

150 grams dark chocolate (doesn’t have to be exact)
1/2 teaspoon matcha green tea
matcha green tea for dusting

Preheat oven to 325˚F.

In a large bowl, whisk together egg yolks, whole egg, and oil until light.

Mix in flour and baking powder.

In another mixing bowl, beat egg whites until foamy. Then add in the powdered sugar and cream of tartar. Beat until stiff peaks form.

Add 1/3 of the egg white mixture into the egg yolk mixture. Fold gently. Then fold in the rest of the egg whites.

***Note – use a springform cake pan to ensure the cake comes out. If you don’t have one, line the cake pan with parchment paper.

Pour cake batter into a 8 inch or 9 inch round cake pan (I used 9 inch).

Bake for 20-25 minutes or until a toothpick inserted in the center comes out with only a few crumbs.

Cool upside down in the pan (this is important so the cake does not collapse!)

While waiting for it to cool, prepare the mousse and decoration.

In a heat-safe bowl, add egg whites, cream of tartar, matcha, and vanilla. Heat over a bain marie (fill a pot with 1 inch of water, heat until simmering, and place the bowl with the egg whites on top; make sure the bowl does not touch the water).

Beat with an electric mixer until stiff peaks form.

Cool in the fridge.

Melt the dark chocolate with 1/2 teaspoon of matcha (over a bain marie or in the microwave, stirring constantly).

Line a baking sheet with parchment. Pour the chocolate on top. Spread out the chocolate so it is larger than the size of cake pan used. Then lift up the parchment and shake it to smooth out the chocolate.

Dust additional matcha on the chocolate. Then chill in the fridge for 15 minutes.

Then take the chocolate out of the fridge. Place the pan used to bake the cake on top. Heat a knife in a cup of hot water. Dry with a towel. Trace around the pan to create a chocolate disk. Then score lines in the chocolate surrounding the disk so it will be easier to remove later.

Chill chocolate in the fridge for an additional 10 minutes. Then remove surrounding pieces of chocolate from the chocolate disk. Fold the parchment around the disk and place in the freezer for 15 minutes.

To take the cake out of the pan, run a knife around the edge. Then loosen the springform cake pan and run the knife along the bottom as well. The cake should come out with no trouble.

Take green tea mousse out of the fridge and place in a piping bag with a round tip. Pipe dollops on the top of the cake.

Take the chocolate decoration out of the freezer. Peel carefully from the parchment and place on top of the mousse. Enjoy!

The cake recipe was slightly adapted from Nasi Lemak Lover.


2 thoughts on “Sponge Cake with Green Tea Mousse & Dark Chocolate

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