Matcha mousse cake

Matcha mousse cake

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(3 ratings)

Prep: 55 mins Cook: 30 mins plus at least 4 1/2 hrs chilling

A challenge

Serves 12

A popular ingredient in Asian desserts, matcha powder is made from finely ground green tea leaves. This pretty cake with white chocolate glaze and cherries is a bit of a challenge but worth it

Nutrition and extra info

Nutrition: per serving

  • kcal640
  • fat44g
  • saturates26g
  • carbs52g
  • sugars45g
  • fibre1g
  • protein7g
  • salt0.3g
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    For the sponges

    • vegetable oil, for greasing
    • 6 large eggs, separated
    • 200g white caster sugar
    • 1 tsp vanilla extract
    • 100g plain flour
    • 25g ground almonds
    • 50g butter, melted and cooled



      Butter is a dairy product made from separating whole milk or cream into fat and…

    For the matcha mousse

    • 5 gelatine leaves
    • 600ml pot double cream
    • 2 tbsp matcha powder (see tip)
    • 250g icing sugar, plus a little for dusting

    For the matcha & white chocolate glaze

    • 150ml double cream
    • 150g white chocolate, chopped into small pieces
      White chocolate squares, stacked

      White chocolate

      why-t chok-lit

      To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

    • 1 tsp matcha powder
    • cherries and fresh pink cherry blossom flowers, to decorate (optional)



      One of the delights of the summer, cherries are much loved for their succulent texture, flavour…


    1. Heat oven to 180C/160C fan/gas 4. Grease two 20cm cake tins (one should be at least 8cm deep) with oil, and line the base and sides with baking parchment. Tip the egg yolks, caster sugar and vanilla into a large bowl, and the egg whites into a second large bowl. Combine the flour, almonds and 1 /4 tsp salt in a third bowl.

    2. Using an electric hand whisk, beat the egg whites until doubled in size and holding soft peaks. Transfer the beaters to the egg yolk bowl (no need to clean the beaters first) and whisk until the mixture is thick and pale. Lift the beaters and drizzle the mixture around the bowl – a ribbon should sit on the surface for 2-3 secs.

    3. With a large metal spoon, transfer a spoonful of egg white to the yolks, and mix to loosen the consistency. Add the remaining whites and gently fold into the yolks, trying to retain as much volume as possible. Stop before the mixture is totally combined. Sprinkle the flour and almond mixture evenly over the surface, then drizzle the cooled butter around the edge of the bowl. Fold everything together until just combined, making sure you scoop the spoon right down to the bottom of the bowl to catch the butter and any pockets of flour. Divide the mixture between the cake tins, level the surfaces, then bake on the middle shelf of the oven for 22-25 mins. Test the cakes are done by inserting a skewer into the centre – it should come out clean. Cool in their tins on a wire rack for 30 mins, then remove the tins and parchment, and leave to cool completely.

    4. Boil the kettle. Put the gelatine in a bowl of cold water and set aside to soften. Pour 150ml cream and 50ml hot water into a saucepan. Add the matcha powder and whisk over a gentle heat until well combined and steaming. Remove from the heat. Squeeze the water from the gelatine leaves and add them, one by one, to the hot matcha cream, whisking until they’re dissolved. Pour the warm cream into a bowl and put in the fridge to cool to room temperature – don’t leave it too long or the gelatine will set.

    5. Line the deepest of your 20cm cake tins with a double layer of cling film, ensuring the sides are well covered. Put one of the sponges in the tin, flattest-side down. Pour the remaining 450ml cream into a bowl and add the icing sugar. Whip until the cream is holding soft peaks, then fold through the cooled matcha cream. Scrape the cream into the cake tin and level the surface. Put the remaining sponge on top, flattest-side facing up, pushing the sponge gently into the cream. Wrap the tin in cling film and chill for at least 4 hrs.

    6. Put the cream, chocolate and matcha powder in a saucepan and heat very gently, stirring until the chocolate has melted and the matcha is well mixed in. Set aside to cool and thicken for 10 mins. Remove the cake from the fridge and unwrap the tin. Invert the cake onto a cake stand or plate and remove from the tin and the cling film. Using a palette knife held at a 90-degree angle to the side of the cake, scrape around the edge to remove any excess mousse and give the cake a smooth finish. Using baking parchment, create a tight collar, sitting about 2cm taller than the cake. Pour the cooled chocolate glaze over the top, smoothing it to the edge – the collar should prevent it from dribbling down the sides. Chill for 30 mins more, or for up to 24 hrs.

    7. Carefully pull off the parchment collar. Hold a chopping board (or another object with a straight edge) over half the cake and dust the exposed surface with icing sugar. Arrange fresh cherries and cherry blossom or another edible flower on top, if you like, and serve immediately.

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    Comments, questions and tips

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    27th Dec, 2018
    Terrible. Like the previous reviewer, we found this to be far too strong - the matcha flavour is so overpowering as to make the mousse part of the cake totally inedible. We abandoned the recipe half way through and I created an account here especially to comment.
    21st Apr, 2018
    I found it to be too much mousse. Next time I'll halve the recipe. The matcha flavor is overpowering. Also tried a more traditional recipe with the matcha powder in the cake batter, no mousse but with white chocolate frosting. Found it more balaced.
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