Matcha Sandwich

Matcha sponge cake with matcha cream filling, this is the recipe for real matcha lovers!

🧾 Ingredients (28*28 cm sheet pan)

Matcha Sponge Cake

1. 5 eggs (separated)
2. 50g corn oil
3. 10g matcha powder
4. 60g all-purpose plain flour (low-gluten flour would be the best)
5. 75g milk
6. 55g sugar (for egg whites)
7. A few drops of lemon juice

Matcha Cream Cheese Filling

1. 110g heavy cream
2. 110g cream cheese
3. 20g sugar
4. 5g matcha powder

🍳 Instructions

Preheat the oven and freeze egg whites.

1. Preheat oven to 150°C (top & bottom heat). Place the rack in the middle position.
2. Separate eggs. Add sugar and a few drops of lemon juice into the egg whites. Then put it in the freezer for just a while. 

Make the matcha sponge cake

1. Warm the corn oil slightly. Pour it into the matcha powder and mix well.
2. Add flour to it and mix until lump-free.
3. Pour in milk and egg yolks, mixing until you get a smooth, silky batter. Set aside.

Whip egg whites

1. Take out the egg whites from the freezer, and whip the egg whites to soft peaks. The meringue should be glossy and stable.
2. If you are baking this cake in a warm room, whip the whites over an ice bath or ice pack.

Combine the Batter

1. Gently fold the meringue into the matcha batter in 2–3 portions. Use slow folding motions to keep the air inside.
2. Pour into a 28×28 cm square baking pan lined with parchment paper.
3. Tap the pan on table for 2 or 3 times to remove large air bubbles.

Bake

1. Bake at 150°C, top & bottom heat, on middle rack about 35 minutes. (Optional: you can use a water bath for a softer and more even texture.)
2. Once done, take it out and let it cool completely before assembling.

Make the Cream Cheese Filling

1. Whip all ingredients until fully combines and thick texture. It should hold its shape but spreadable.
2. Transfer to a pipping bag. 

Assemble the Cake

1. Cut the sponge into half. Spread the filling on one and top with another half.
2. Put it in the fridge for 20 minutes before serving
3. For serving, you can slice the cake into triangle (classic sandwich style), squares or any shape you like for presentation.

🌿 Tips for Best Results

Always preheat the oven.

The frozen-then-whip method helps stabilize meringue in a warm weather.

Don’t over-mix when combining meringue and yolk mixture because the air in it is the key to fluffiness.

Chilling before serving improves both flavor and structure.

❓ Common Questions (FAQ)

1. Why freeze egg whites before whipping?

This helps control temperature, especially in warm climates. Slightly icy egg whites whip more stably and create a finer texture.

2. Can I skip the ice bath method?

You can, but in a warm weather, the meringue may collapse faster. The ice bath helps maintain stability.

3. Why is my cake not soft, fluffy?

There are some common reasons, for example:

• Over-mixing when combining meringue and yolk mixture
• Under-whipped egg whites
• Oven temperature isw too low

4. Can I reduce sugar?

You can slightly reduce it, but sugar is important for structure, and it might be too bitter with matcha powder. You can add some sweetener instead. 

5. How long does this cake last?

Store in the refrigerator for 2 to 3 days in an airtight container. Best eaten within 48 hours for optimal texture and flavor.

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