Ingredients

For the Sponge Cake:

• 1 ½ cups (190 g) cake flour — sifted

• 2 tbsp (15 g) good quality matcha powder

• 1 tsp baking powder

• ¼ tsp salt

• 4 large eggs, room temperature

• ¾ cup (150 g) granulated sugar

• ½ cup (120 ml) whole milk, warmed

• ¼ cup (60 ml) unsalted butter, melted

• 1 tsp vanilla extract
  
  

For the Whipped Matcha Cream Filling & Frosting:

• 1 ½ cups (360 ml) heavy whipping cream, cold

• ½ cup (60 g) powdered sugar

• 1 tbsp (≈7 g) matcha powder (sifted)

• ½ tsp vanilla extract
  
  

For Decoration (optional):

• 1 tbsp matcha powder for dusting

• White chocolate shavings or finely chopped pistachios for contrast
  
  

Instructions

Step 1: Prep

1. Preheat your oven to 350 °F (175 °C). Grease and line two 8-inch round cake pans with parchment paper.

2. In a medium bowl, whisk together the cake flour, matcha powder, baking powder and salt—set aside.

3. In a small bowl, mix the warmed milk, melted butter, and vanilla extract—set aside.
   
   

Step 2: Make the Batter

1. In a large mixing bowl, beat the eggs and granulated sugar on high speed for about 5 minutes, until the mixture is pale, thick and ribboning when the mixer lifts.

2. Gently fold in the dry flour mixture in two parts, using a rubber spatula, to preserve the egg volume.

3. Pour the milk/butter mixture slowly into the batter, folding gently until fully combined.
   
   

Step 3: Bake

1. Divide the batter evenly between the two prepared pans. Tap the pans gently on the counter to release large air bubbles.

2. Bake in the preheated oven for about 22–25 minutes, or until a toothpick inserted in the centre comes out clean.

3. Remove cakes and let them cool in the pans for 10 minutes, then invert onto wire racks and cool completely.
   
   

Step 4: Prepare the Whipped Matcha Cream

1. In a chilled bowl with chilled beaters, whip the heavy cream, powdered sugar and vanilla extract until soft peaks form.

2. Sift the matcha powder over the whipped cream and gently fold it in until evenly tinted. Avoid over-mixing (you want light, airy cream).

3. Keep this cream chilled until assembly.
   
   

Step 5: Assemble the Cake

1. If needed, level the cake tops so they’re flat. Place the first cake layer on a serving plate.

2. Spread half of the whipped matcha cream evenly over the first layer.

3. Place the second cake layer on top, and spread the remaining cream over the top and sides of the cake.

4. Using a bench scraper or offset spatula, smooth the sides and top.

5. Dust the top lightly with matcha powder. Add white chocolate shavings or pistachios if you like.

6. Chill the cake in the fridge for at least 1 hour before serving to allow the cream to set and the flavors to meld.

Chefify Tips

• Use a good-quality culinary matcha (bright green in colour) — lower grade matcha may be dull and slightly bitter.

• Be gentle when folding in dry ingredients and liquids so you retain the light sponge texture.

• For extra height, you can double the recipe and bake in three layers, then stack accordingly.

• Whipped cream is best when the bowl and beaters are chilled for 10 minutes in the fridge before whipping.

• Store the cake chilled, and consume within 2–3 days. The matcha flavor will deepen with time.