Matcha Sponge Cake

This is a light sponge that would go great with chanchilly cream or a red bean/custard filling. Delicious!
  • 150g self raising flour
  • 8 egg yokes
  • 120g castor sugar
  • 6 tbsp coconut cream
  • 2 tbsp oil
  • 2 tbsp matcha powder
  • 8 egg whites
  • 120g castor sugar
  • ½ tsp tartar powder


  1. Combine the flour, egg yolks, castor sugar, coconut cream, matcha powder and oil into a batter. Mix until just combined, be careful not to over mix.
  2. Use the electric mixer to beat the egg white until it starts to stiffen.
  3. Slowly mix the castor sugar and tartar powder into egg white. Then mix until stiff peaks forms.
  4. Mix parts of the egg white into the egg yoke batter by hand until it is all added.
  5. Pour into a greased tin and bake for 180°C for 40min.
  6. The hard work is done! Decorate with chanchilly cream and use chopsticks to create the criss-cross pattern.

Older Post Newer Post