Light matcha sponge cake flavored with sakura cherry blossom syrup and topped with whipped cream and cherry blossom petals. An elegant spring dessert for tea time.

Prep time: 20 minutesCook time: 25 minutesTotal time: 45 minutesServings: 8 servingsDifficulty: Medium

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This cake pairs the gentle bitterness of matcha green tea with the delicate floral sweetness of sakura, all wrapped in silky whipped cream. Fresh and elegant, it is perfect for spring gatherings, afternoon tea or a hanami picnic.

Ingredients

  • 150 g (1¼ cups) cake flour
  • 10 g (1½ tablespoons) matcha powder
  • 5 g (1 teaspoon) baking powder
  • 4 eggs
  • 120 g (⅔ cup) superfine sugar
  • 60 g (4 tablespoons) unsalted butter, melted
  • 100 ml (⅓ cup plus 1 tablespoon) milk
  • 1 tablespoon sakura (cherry blossom) syrup
  • 200 ml (¾ cup plus 1 tablespoon) heavy whipping cream
  • 20 g (2½ tablespoons) powdered sugar
  • Pickled sakura blossoms or petals, for decorating

Instructions

  1. Preheat the oven to 180°C (350°F). Sift the cake flour, matcha and baking powder together and set aside.
  2. In a separate bowl, whisk the eggs and sugar until pale, thick and doubled in volume. Slowly whisk in the melted butter and milk.
  3. Fold in the flour mixture gently until no dry streaks remain, then fold in the sakura syrup.
  4. Pour the batter into a greased cake pan and bake for 25 minutes, until a toothpick inserted in the center comes out clean.
  5. While the cake cools, whip the cream with the powdered sugar to soft peaks. Once the cake is completely cool, spread the cream over the top and decorate with sakura petals.

Tips

  • Whip the eggs thoroughly; a well-aerated egg foam is what makes the cake light and fluffy.
  • Adjust the amount of sakura syrup to taste, and rinse pickled blossoms well before using them as decoration.

Nutrition Information

Calories: about 250 kcal per serving | Protein: 5 g | Carbs: 30 g | Fat: 12 g

matchaspringsakuradessertcakeJapanese-inspired

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