Matcha Sponge Cake with Yuzu Cream

Introduction

Matcha Sponge Cake with Yuzu Cream is the perfect dessert to indulge in if you’re craving something light, elegant, and full of flavor. The combination of earthy matcha and bright yuzu makes this Japanese-inspired treat a delightful experience for the senses. The fluffy matcha sponge cake is light and airy, offering a gentle, earthy bitterness that complements the citrusy sweetness of the yuzu cream topping.

I first made this cake for a small tea party with close friends, and it was an instant hit. The vibrant green color of the matcha sponge paired with the creamy, refreshing yuzu cream created a dessert that was not only delicious but visually stunning as well. Everyone loved how the bitterness of the matcha balanced so perfectly with the tangy sweetness of the yuzu, making each bite a harmonious blend of flavors.

What I love most about this cake is how versatile it is—whether you’re hosting a formal event, having a casual gathering, or simply treating yourself to something special, it fits any occasion. The airy sponge and delicate yuzu cream make it feel like a luxurious dessert, yet it’s surprisingly simple to make. So, whether you’re new to baking or a seasoned pro, this Matcha Sponge Cake with Yuzu Cream is sure to impress and satisfy your sweet cravings with a refreshing twist!

Perfect for:

• Afternoon tea parties
• Special celebrations or birthdays
• Asian-inspired desserts
• Light, refreshing desserts
• Gifting homemade cakes

Why You’ll Love This Recipe

There are so many reasons why Matcha Sponge Cake with Yuzu Cream is a perfect dessert to try:

• Delicate and Light Texture: The sponge cake is light, airy, and melts in your mouth, providing the perfect base for the creamy yuzu topping.
• Refreshing Flavor Pairing: The earthy, slightly bitter matcha sponge perfectly complements the tangy, citrusy yuzu cream, creating a delightful balance.
• Elegant Presentation: The green color of the matcha and the creamy, pale yuzu topping make for an elegant and visually appealing dessert.
• Unique Flavor Profile: Combining the rich flavor of matcha with the citrusy zing of yuzu gives this dessert a one-of-a-kind taste that will impress any guest.
• Versatile for Occasions: This cake is suitable for various occasions, from casual get-togethers to formal celebrations.
• Simple to Prepare: Despite its gourmet appeal, this dessert is surprisingly easy to make and requires basic baking techniques.

Preparation and Cooking Time

• Total Time: 1 hour 30 minutes
• Preparation Time: 30 minutes
• Cooking Time: 25 minutes
• Cooling Time: 30 minutes
• Servings: 8-10 slices
• Calories per serving: Approximately 250-300 calories
• Key Nutrients: Carbs: 40g, Fat: 15g, Protein: 4g

Ingredients

Gather the following ingredients to make your Matcha Sponge Cake with Yuzu Cream:

For the Sponge Cake:

• 4 large eggs (at room temperature)
• 1/2 cup (100g) granulated sugar
• 1 cup (120g) all-purpose flour
• 1 tablespoon matcha powder (high quality)
• 1/4 teaspoon vanilla extract
• 1/4 cup (60ml) vegetable oil
• 1/4 cup (60ml) warm water
• 1/2 teaspoon baking powder

For the Yuzu Cream:

• 1 cup (240ml) heavy whipping cream
• 2 tablespoons yuzu juice (fresh or bottled)
• 2 tablespoons powdered sugar
• 1 teaspoon yuzu zest (optional, for extra flavor)

Ingredient Highlights

• Matcha Powder: Use high-quality matcha for the best flavor and vibrant green color in the cake.
• Yuzu Juice: The key to the cream’s zesty flavor, yuzu juice offers a unique citrus taste that is less sour than lemon but more aromatic and fragrant.
• Heavy Cream: Full-fat heavy cream is essential for creating a rich, smooth yuzu cream.
• Baking Powder: Ensures the sponge cake rises and remains light and fluffy.

Step-by-Step Instructions

Here’s how to make Matcha Sponge Cake with Yuzu Cream:

Make the Sponge Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a round cake pan (8-inch) with parchment paper. Grease the sides of the pan to ensure the cake does not stick.
2. Beat the Eggs and Sugar: In a large mixing bowl, beat the eggs and sugar together with an electric mixer on medium speed until the mixture becomes light and fluffy. This may take about 5-7 minutes.
3. Add Vanilla and Oil: Mix in the vanilla extract and vegetable oil, and continue beating until fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, sift together the flour, matcha powder, and baking powder.
5. Fold in Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients using a spatula or a whisk, being careful not to deflate the batter.
6. Add Warm Water: Slowly incorporate the warm water into the batter, mixing gently until smooth.
7. Bake the Cake: Pour the batter into the prepared cake pan. Bake in the preheated oven for 20-25 minutes or until the top is golden brown and a toothpick inserted comes out clean.
8. Cool the Cake: Allow the sponge cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Make the Yuzu Cream:

9. Whip the Cream: In a chilled bowl, whisk the heavy cream until soft peaks form using an electric mixer.
10. Add Yuzu Flavor: Gradually add the yuzu juice and powdered sugar to the whipped cream and continue whisking until stiff peaks form and the cream is thick and fluffy.
11. Optional Zest: For an extra burst of citrus flavor, fold in the yuzu zest.

Assemble the Cake:

12. Frost the Cake: Once the cake has completely cooled, spread a generous layer of the yuzu cream on top of the cake. You can also slice the cake into two layers and add cream between them for a layered effect.
13. Chill and Set: Refrigerate the cake for 30 minutes to let the yuzu cream firm up and the flavors meld.

How to Serve

Here are some great ways to serve your Matcha Sponge Cake with Yuzu Cream:

• For Afternoon Tea: Serve this cake with a hot cup of green tea or jasmine tea to complement the flavors.
• At Dinner Parties: Present it as an elegant dessert for your next dinner party to wow your guests.
• For Special Occasions: Whether it’s a birthday, anniversary, or celebration, this cake is perfect for making a lasting impression.
• For Gifting: Package slices of the cake in a decorative box for a thoughtful homemade gift.
• Chilled for Summer: This cake is perfect for serving cold on a warm day when you want something refreshing and light.

Additional Tips

Here are some tips to make your Matcha Sponge Cake with Yuzu Cream even better:

• Use Room Temperature Eggs: Ensure your eggs are at room temperature before beating them for the fluffiest sponge cake.
• Don’t Overmix the Batter: When folding the dry ingredients, mix just until incorporated to keep the cake light and airy.
• Chill the Cream Bowl: To make whipping the cream easier, chill your mixing bowl and whisk in the fridge for 10-15 minutes.
• Optional: Add a Layer of Fruit: Add a layer of fresh fruit such as strawberries or raspberries between the cake layers for added freshness.
• Adjust Sweetness: If you prefer a less sweet yuzu cream, reduce the powdered sugar by half.
• Make It Vegan: Use a plant-based whipping cream and flax eggs to make a vegan version of this cake.
• Matcha Variations: Experiment with flavored matcha powders such as vanilla or chocolate matcha for a twist.
• Increase the Citrus Flavor: Add extra yuzu zest into the cream for an even more pronounced citrus flavor.
• Make Ahead: The sponge cake can be baked the day before and stored at room temperature until ready to assemble.
• Gluten-Free Option: Use gluten-free flour in place of all-purpose flour for a gluten-free version of the cake.

Recipe Variations

Here are 10 fun variations of Matcha Sponge Cake with Yuzu Cream to try:

• Chocolate Matcha Sponge Cake: Add cocoa powder to the matcha sponge for a chocolate-flavored variation.
• Lemon Cream Filling: Substitute yuzu for lemon juice in the cream for a classic lemon flavor.
• Strawberry-Yuzu Cream: Mix in pureed strawberries to the yuzu cream for a fruity twist.
• Matcha Mousse Layer: Instead of a plain sponge cake, make a matcha mousse and layer it with yuzu cream.
• Berries on Top: Garnish the cake with fresh berries, such as raspberries or blueberries, for extra sweetness and color.
• Honey Yuzu Cream: Sweeten the cream with honey instead of powdered sugar for a more natural sweetness.
• Almond Flour Sponge Cake: Use almond flour for a nutty, gluten-free version of the sponge cake.
• Coconut Whipped Cream: Use coconut cream for a dairy-free version of the yuzu cream.
• Ginger-Spiced Yuzu Cream: Add a pinch of ground ginger to the cream for a spicy kick.
• Layered Matcha-Yuzu Cake: Make multiple layers of cake and yuzu cream for an impressive layered look.

Freezing and Storage

• Freezing: You can freeze the baked sponge cake (without the cream) for up to 3 months. Wrap it tightly in plastic wrap and store in an airtight container. Thaw it at room temperature before frosting.
• Storage: Store the assembled cake in the refrigerator for up to 3 days. The cake is best served chilled and within 24 hours for the freshest taste.

Special Equipment

Here are some special equipment items to make preparing your Matcha Sponge Cake with Yuzu Cream easier:

• Electric Mixer: Used to beat the eggs and sugar for a light, fluffy sponge cake.
• Whisk: Essential for whipping the heavy cream and incorporating air into the mixture.
• Sponge Cake Pan (8-inch): The perfect pan size for a fluffy sponge cake.
• Sifter: Helps sift the dry ingredients for an even matcha powder and flour mix.
• Offset Spatula: Ideal for spreading the yuzu cream evenly over the cake.
• Cake Stand: A cake stand makes for an elegant way to display and serve your cake.
• Chilled Bowl for Whipping Cream: A cold bowl helps whip the cream more effectively.
• Pastry Brush: Use this to brush the top of the sponge with a little water if it needs a moisture boost before frosting.
• Cake Slicer: Use a serrated knife or cake slicer to cut even, clean slices of the cake.
• Parchment Paper: Line your cake pan with parchment paper to ensure the cake doesn’t stick.

FAQ Section

1. Can I use green tea powder instead of matcha?
   While green tea powder might work, matcha is the preferred choice for its unique flavor and vibrant color.
2. Can I make this cake without yuzu?
   Yes, you can substitute yuzu juice with lemon or lime juice for a similar citrus flavor, though it will lack the distinct fragrance of yuzu.
3. How long will the cake last?
   The cake should last up to 3 days when stored in the fridge in an airtight container.
4. Can I use store-bought matcha sponge cake?
   Yes, you can use store-bought sponge cake, but homemade sponge cake yields the best texture and flavor.
5. Can I prepare this cake in advance?
   Yes, the sponge cake can be made ahead and stored at room temperature. The cream should be prepared just before assembling.
6. Can I use a different citrus fruit in the cream?
   Yes, orange or lime juice can be used as alternatives to yuzu juice.
7. Can I freeze the cake?
   Yes, you can freeze the sponge cake (without cream) for up to 3 months.
8. Is this cake gluten-free?
   No, but you can make it gluten-free by using a gluten-free flour blend in place of all-purpose flour.
9. Can I use a hand whisk instead of an electric mixer?
   Yes, though it may take longer to achieve the desired fluffy texture with a hand whisk.
10. How do I keep the cake moist?
    The cake should be stored in an airtight container to keep it fresh and moist.

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Conclusion

Matcha Sponge Cake with Yuzu Cream is the perfect dessert for anyone who loves delicate, flavorful cakes with a touch of elegance. The airy, light texture of the matcha sponge perfectly complements the zesty, refreshing yuzu cream, creating a delightful balance of flavors. This cake is ideal for any occasion, whether it’s a special celebration or an afternoon tea with friends.

The vibrant green color and aromatic yuzu make this dessert both visually stunning and full of flavor, ensuring it will be a hit at your next gathering. Whether you’re looking to try something new or impress your guests with an elegant treat, this cake is a must-try. Give this recipe a try, and I can’t wait to see how your Matcha Sponge Cake with Yuzu Cream turns out! Don’t forget to share a photo and tag me on social media—I love seeing your delicious creations! Happy baking!