Yuzu Matcha Sponge Cake

This yuzu matcha sponge cake is delicate, airy, and bursting with flavor. Made with earthy matcha and bright, citrusy yuzu it’s the perfect dessert for spring. Finished with a silky yuzu curd and clouds of vanilla whipped cream, this recipe is both delicious and refreshing. Whether you’re celebrating a special occasion or just in the mood for a flavorful treat, we think you’re going to love this one.

What is yuzu, and where to find it

Yuzu is a type of citrus fruit that originates from East Asia. It’s known for its tart flavor and fragrant aroma. Sort of like a cross between lemon, mandarin, and grapefruit. It is often used in Japanese and Korean cooking, especially in desserts, sauces, and teas. And it happens to pair exceptionally well with matcha!

You can find yuzu juice in specialty Asian grocery stores, some well-stocked health food stores, or online. Look for 100% yuzu juice (not a blend) and store it in the fridge once opened. Some upscale grocery stores may even carry fresh yuzu when in season (typically winter).

Pro tip: If you can't find yuzu, a mix of lemon and grapefruit juice can be a decent substitute—although it won’t quite compare to the real thing!

Tips & Tricks

Use room temperature eggs: Let your eggs come to room temperature before whipping. This helps incorporate more air for a lighter sponge.
Don’t overmix: When folding egg whites into the yolk mixture, be gentle. Overmixing deflates the batter, resulting in a denser cake.
Make ahead: The yuzu curd can be made up to 3 days in advance and stored in the fridge. It also makes a great spread on toast or yogurt!
Serving suggestion: Garnish with a little dried or candied yuzu peel for an extra pop of flavor and visual appeal.

Baking with Matcha

Matcha isn’t just for drinking—it’s delicious to bake with too! Its earthy, umami-rich flavor pairs well with sweet ingredients like vanilla and cream. When using matcha in baked goods:

Use culinary-grade matcha for best results—vibrant green, not dull or brownish.
Always sift your matcha before mixing to avoid clumps.
Store matcha in an airtight container in the fridge to preserve its color and flavor.

Ingredients:

Yuzu Curd

3 egg yolks, room temperature
½ cup granulated sugar
¼ cup yuzu juice
½ tsp vanilla (optional)
2 tbsp cold butter

Matcha Sponge Cake

4 eggs, room temperature, separated
¼ cup granulated sugar
1 cup cake flour, sifted
¼ cup vegetable oil
¼ cup milk
1 ½ tbsp matcha, sifted
½ tsp vanilla

Whipped Cream

1 cup heavy whipping cream, chilled
2 tbsp granulated sugar
½ tsp vanilla

Directions:

To make the yuzu curd:

In a saucepan, whisk together egg yolks, sugar, and yuzu juice.
Heat over low, stirring constantly until the mixture thickens (around 5–8 minutes).
Remove from heat and stir in cold butter.
Transfer to a bowl, cover with plastic wrap and cool completely.

To make the sponge cake:

Preheat oven to 350°F (175°C). Grease and line a quarter sheet tray.
Mix milk and oil. Divide in two; add matcha to one half.
Beat egg whites until foamy. Gradually add sugar in thirds while mixing until stiff peaks form.
In a separate bowl, mix yolks with vanilla. Fold in ⅓ of the egg whites. Then fold this into the remaining whites.
Divide batter in half. Add plain milk/oil mix to one, and matcha milk/oil mix to the other.
Scoop both batters into the pan and swirl gently for a marble effect.
Bake 15–18 minutes. Cool completely on a wire rack.

To make the whipped cream:

Whip all ingredients together until medium to stiff peaks form. Keep chilled until ready to use.

To assemble:

Layer the sponge cake with generous swirls of yuzu curd and whipped cream. Garnish with yuzu zest, dried peel, or even edible flowers for a stunning presentation.

Bottom Line:

This yuzu matcha sponge cake is a fusion of bold flavors and airy textures, perfect for anyone seeking a light and citrusy dessert option. It manages to be both refreshing and indulgent.