Extremely soft and moist sandwich recipe! Very delicious and easy! Green tea (Matcha) cake
Extremely soft and moist sandwich recipe! Very delicious and easy! Green tea (Matcha) cake is a medium Japanese recipe that serves 4. 650 calories per serving. Recipe by Qiong Cooking on YouTube.
Prep: 56 min | Cook: 25 min | Total: 1 hr 36 min
Cost: $4.35 total, $1.09 per serving
Ingredients
- 50 g Vegetable Oil (neutral oil such as canola or sunflower)
- 8 g Matcha Powder (culinary‑grade, sifted before use)
- 70 g Whole Milk (room temperature)
- 65 g Cake Flour (sifted twice for extra lightness)
- 5 pieces Eggs (separate yolks and whites; yolks go into batter, whites for meringue)
- 2 g Fresh Lemon Juice (helps stabilize the meringue)
- 65 g Granulated Sugar (divided into three equal parts for the meringue; extra 25 g for the whipped cream filling)
- 60 g Whipping Cream (for the matcha‑infused cream layer)
- 6 g Matcha Powder (for the matcha‑infused cream layer)
- 60 g Mascarpone Cheese (room temperature, smooth)
- 180 g Whipping Cream (for the final whipped‑cream topping)
- 25 g Granulated Sugar (sweetens the whipped‑cream topping)
Instructions
Prepare Dry Ingredients
Sift the cake flour into a bowl and set aside. Measure 8 g of matcha powder for the batter.
Time: PT5M
Combine Oil, Matcha, and Milk
In a large mixing bowl, whisk together 50 g vegetable oil, the 8 g matcha powder, and 70 g whole milk until smooth.
Time: PT3M
Incorporate Flour
Gradually add the sifted cake flour to the liquid mixture, stirring gently until just combined.
Time: PT2M
Add Egg Yolks
Separate the eggs. Drop the 5 egg yolks into the batter and whisk until fully incorporated.
Time: PT3M
Make the Meringue
In a clean bowl, add 2 g lemon juice to the 5 egg whites. Beat on medium‑high speed. When large “fish‑eye” bubbles appear, add 1/3 of the 65 g sugar (≈22 g). Continue beating; when small bubbles appear, add another third of the sugar. Keep beating, adding the final third of sugar when the whites form soft peaks. Finally, switch to medium‑low speed and beat until stiff, glossy peaks form.
Time: PT10M
Fold Meringue into Batter
Take about one‑third of the meringue and gently fold it into the batter using a spatula. Once incorporated, fold in the remaining meringue until the mixture is uniform and airy.
Time: PT5M
Prepare Baking Dish and Transfer Batter
Grease the 28 × 28 cm baking dish with a thin layer of oil or butter. Pour the batter in, then tap the dish twice on the counter to release large air bubbles.
Time: PT3M
Bake the Cake
Place the dish in the middle rack of a pre‑heated oven and bake at 140 °C (280 °F) for 25 minutes. The cake should be lightly golden and spring back when touched.
Time: PT25M
Temperature: 140°C
Cool and Moisturize
Remove the cake from the oven, let it sit on the baking sheet for 5 minutes, then transfer to a cooling rack. Cover loosely with parchment paper to retain moisture while it cools completely.
Time: PT10M
Prepare Matcha Cream Layer
In a small bowl, whisk 60 g whipping cream with the remaining 6 g matcha powder until smooth and slightly thickened. Set aside.
Time: PT5M
Whip Mascarpone Cream
In a clean bowl, whip 180 g whipping cream with 25 g sugar on medium‑low speed until soft peaks form. Gently fold in 60 g mascarpone cheese until the topping is smooth and glossy.
Time: PT5M
Assemble the Cake Sandwich
Using a sharp knife, cut the cooled cake horizontally into two equal layers. Spread the matcha‑cream mixture evenly over the bottom layer, then place the top layer on top. Spread the mascarpone whipped cream over the top of the cake and smooth with a spatula.
Time: PT5M
Final Chill (Optional)
Refrigerate the assembled cake for at least 2 hours to set the filling and enhance flavor.
Time: PT2H
Nutrition Facts
- Calories
- 650
- Protein
- 10 g
- Carbohydrates
- 70 g
- Fat
- 40 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Eggs, Milk, Gluten
Ingredient Substitutions
- Instead of Vegetable Oil: Canola oil, Sunflower oil, Melted unsalted butter
- Instead of Matcha Powder: Green tea powder
- Instead of Whole Milk: 2% milk, Almond milk (will change flavor)
- Instead of Cake Flour: All‑purpose flour (use 1 tbsp cornstarch per cup), Pastry flour
- Instead of Eggs: Egg substitute for whites (aquafaba) – texture will differ
- Instead of Fresh Lemon Juice: White vinegar (1/2 tsp), Cream of tartar (1/8 tsp)
- Instead of Granulated Sugar: Caster sugar, Powdered sugar (adjust amount)
- Instead of Whipping Cream: Heavy cream, Coconut cream (will add coconut flavor)
- Instead of Matcha Powder: Green tea powder
- Instead of Mascarpone Cheese: Cream cheese (will be tangier), Ricotta (lighter texture)
- Instead of Whipping Cream: Heavy cream, Coconut cream (non‑dairy option)
- Instead of Granulated Sugar: Powdered sugar, Honey (use less, will add flavor)
Equipment Needed
- Mixing Bowl
- Hand Whisk
- Electric Mixer
- Fine Mesh Sieve
- Baking Dish (28 × 28 cm)
- Parchment Paper (optional)
- Spatula
- Sharp Knife
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Beating egg whites to proper stiff peaks while adding sugar gradually.
- Folding the meringue into the batter without deflating the mixture.
- Baking at a low temperature (140 °C) to keep the cake extremely soft.
Chef Tips from the Video
- Sift the matcha powder together with the flour to prevent green specks.
- Use a kitchen scale for precise measurements; small variations affect the cake’s texture.
- For an extra glossy top, lightly brush the finished cake with a thin layer of melted white chocolate.
Troubleshooting
The cake turned out dense and not fluffy.
Make sure the egg whites were beaten to stiff peaks and folded gently. Over‑mixing after adding meringue can deflate the batter.
Cracks formed on the cake surface.
Bake at the low temperature specified (140 °C) and avoid opening the oven door early. A gentle steam environment (place a pan of water in the oven) helps keep the surface smooth.
Filling is too runny.
Whip the cream until soft peaks form and ensure the mascarpone is fully incorporated. Chill the filling for 10 minutes before spreading.
Storage
Refrigerator: Store the assembled cake, covered, for up to 3 days.
Freezer: Wrap tightly in plastic wrap and freeze for up to 1 month; thaw in the fridge before serving.
Room temperature: Unassembled cake layers can be kept at room temperature for 1 day, covered.
Make-Ahead Tips
- Bake the cake a day ahead and keep it wrapped in plastic; add the fillings just before serving.
- Whip the mascarpone cream up to 30 minutes before assembly; it holds its shape well.
- If you need to freeze, wrap each cake layer separately in cling film before freezing.
Frequently Asked Questions
What is the cultural significance and history of matcha cake in Japanese cuisine?
Matcha has been used in Japanese tea ceremonies for centuries, and incorporating it into cakes became popular during the modern era as a way to enjoy the earthy flavor in a sweet form. Today, matcha cake is a beloved dessert that blends traditional tea culture with Western baking techniques.
What are the traditional regional variations of matcha cake in Japan?
In Kyoto, matcha cake is often made with a light sponge and served with sweet red bean paste, while in Tokyo bakeries the cake may be layered with whipped cream or custard. Some regions add sakura (cherry blossom) flavor or use black sesame for a different twist.
How is a matcha cake traditionally served in Japanese tea houses?
It is typically sliced into small squares and served alongside a bowl of freshly brewed matcha tea, allowing the bitterness of the tea to balance the sweet, moist cake. Occasionally a dusting of powdered matcha is added on top for extra aroma.
What occasions or celebrations is matcha cake traditionally associated with in Japanese culture?
Matcha cake is popular at tea‑time gatherings, birthday celebrations, and seasonal festivals such as the spring cherry‑blossom viewing (hanami) where its green color symbolizes renewal.
What makes this matcha cake sandwich special compared to other Japanese desserts?
The low‑temperature bake keeps the crumb exceptionally soft, while the dual layers of matcha‑infused cream and mascarpone whipped cream add a luxurious, creamy texture that is richer than typical Japanese sponge cakes.
What are the most common mistakes to avoid when making matcha cake sandwich?
Common errors include over‑mixing the batter after adding meringue, under‑beating the egg whites, and baking at too high a temperature, all of which can produce a dense or cracked cake.
Why does this recipe use a low oven temperature of 140 °C instead of a typical 180 °C for sponge cakes?
Baking at 140 °C allows the cake to rise gently without forming a hard crust, resulting in the ultra‑soft, moist texture that defines this sandwich cake.
Can I make the matcha cake sandwich ahead of time and how should I store it?
Yes, bake the cake a day ahead, wrap it tightly in plastic, and keep it refrigerated. Add the whipped‑cream fillings just before serving, or assemble and chill for up to 2 hours for best flavor.
What texture and appearance should I look for when the matcha cake is done baking?
The cake should be lightly golden on top, spring back when gently pressed, and a toothpick inserted in the center should come out clean with a few moist crumbs attached.
What does the YouTube channel Qiong Cooking specialize in?
The YouTube channel Qiong Cooking focuses on easy‑to‑follow Asian home‑cooking tutorials, especially Chinese and Japanese comfort dishes, with an emphasis on clear step‑by‑step visuals and budget‑friendly ingredients.
How does the YouTube channel Qiong Cooking's approach to Japanese dessert recipes differ from other cooking channels?
Qiong Cooking blends traditional Japanese flavors with simple Western baking methods, often using low‑temperature techniques to achieve soft textures, and provides practical tips for home cooks who may not have specialized equipment.
Last updated: August 21, 2026
