Organic strawberries are only around for a short time, so why not make the most of them?! This Strawberry Matcha Sponge Cake is all about keeping it light, fresh, and totally delicious.
Think fluffy sponge layers with an added matcha kick, with juicy strawberries to bring the summer vibes! It’s the kinda dessert that feels fancy but is super easy to whip up — a perfect treat for sunny days, picnics, or just because you feel like celebrating the best of the season!
Ingredients
Sponge cake
- 4 eggs, at room temperature, yolks and whites separated
- ⅔ cup organic demerara sugar
- 2 tsp vanilla extract or paste
- 1 cup organic white spelt plain flour
- 1 tsp baking powder
- 1 tbsp organic matcha powder
- Pinch of salt
Fillings
- 1 cup organic cream
- 10 organic strawberries
- Sprinkle of icing powder
Method
1. Preheat oven to 180°C/160°C (fan-forced). Grease two 20cm diameter round cake pans. Line bases and sides with baking paper.
2. Place egg whites in a large bowl of an electric mixer. Using the whisk attachment, beat for 5-6 minutes on high speed or until very thick and pale. Add sugar, 1 tbsp at a time, beating between each addition. Beat in vanilla and the egg yolks.
3. Sift flours, baking powder and matcha powder over egg mixture. Add 1 tbsp boiling water. Gently fold to combine. Divide evenly among prepared pans.
4. Bake for 20 to 22 minutes, or until golden brown and sponge slightly shrinks away from pan sides. Immediately turn out onto a wire rack lined with greased baking to paper. Allow to cool.
5. Whip the cream until fluffy and slice the strawberries.
6. Assemble, layer cream onto the top of one sponge, then strawberry slices and then place the other sponge on top. Dust with icing sugar. Enjoy!
