Matcha White Chocolate Mousse Cake

Matcha White Chocolate Mousse Cake, better than one from the cake shop! Combination of 3 delicious layers: Matcha sponge cake at the bottom, Matcha Mousse in the middle, and whipped cream on the top. Highly addictive and definitely a repeat recipe!!

Ingredients (23cm round PushPan cake tin)

Matcha Cake
1 cup sugar
1 cup all purpose flour
2 tablespoon Matcha Powder
1/4 cup butter (55g)
1/2 cup water
1/4 cup vegetable oil
1 egg
1/4 cup buttermilk
3/4 teaspoon baking soda
1/2 teaspoon pure vanilla extract

Matcha Mousse
310 g white chocolate
85 g melted butter, unsalted
2 tablespoon Matcha Powder
4 eggs, separated
1 cup whipped cream

Top Cream Layer
1 cup whipped cream

Final Touches
Matcha powder
Shredded white chocolate

Prep 1 hourĀ / Bake 10 min / Chill 6+ hour / Moderate level

Matcha Cake

Cake can be made one day before.

  1. Preheat oven to 180 degrees Celsius. Cut the parchment paper to cover the side of the tin (cut wider than the tin, sticking out 1-2 cm above the top), oil the paper and set aside.
  2. In a large bowl, combine sugar, flour and sift in the Matcha.
  3. In a small saucepan over medium-high heat, melt butter with water and oil; bring to boil. Remove from heat and pour over the dry ingredients; mix well. Add egg, buttermilk, baking soda, and vanilla extract; blend thoroughly.
  4. Pour the mix into a 10-inch x 15-inch cake pan. Bake approximately 10 minutes or until tester/toothpick inserted in the center comes out clean. Remove from the oven and cool on a wire rack.

Matcha Mousse

  1. In a medium-size saucepan, melt white chocolate and butter together. Sift in Matcha powder.
  2. Add egg yolk to the melted chocolate, and immediately beat until creamy; remove from heat and let it cool.
  3. In a large bowl, beat egg whites until it turns into a firm foam. In another bowl, beat whipped cream until stiff peak form; fold into egg whites. Fold egg white/whipped cream mixture into the cooled chocolate mixture.
  4. Refrigerate the mixture for 10 minutes

Assembly of Matcha Mousse Cake

  1. Spread the cooled Matcha Mousse on top of the cake. Refrigerate for 30 – 40 minutes until the mousse is settled.
  2. Spread the whipped cream evenly on top of the mousse.
  3. Refrigerate for 6 hours or more (you can leave overnight).

Final touches

Sprinkle Matcha powder and shredded white chocolate. Remove the cake tin and parchment paper.















Recipe Credit: Marinella de Leon (Marinella Make-up)

Premium Matcha Powder from $16