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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.