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.
Recipe
Yuzu Matcha Sponge Cake
- 40 min
- 26 min
- 66 min
- 1 quarter-sheet cake
- Saucepan, whisk, bowls, plastic wrap, electric mixer, spatula, quarter sheet tray, wire rack
Ingredients
Method
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Start the curd. In a saucepan, whisk together the egg yolks, sugar, and yuzu juice.
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Thicken the curd. Heat over low, stirring constantly, until the mixture thickens, about 5–8 minutes. Remove from the heat and stir in the cold butter.
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Cool the curd. Transfer to a bowl, cover with plastic wrap, and cool completely.
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Preheat the oven. Preheat the oven to 350°F (175°C). Grease and line a quarter sheet tray.
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Split the milk mixture. Mix the milk and oil. Divide in two and add the matcha to one half.
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Whip the whites. Beat the egg whites until foamy. Gradually add the sugar in thirds, mixing until stiff peaks form.
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Fold the batter. In a separate bowl, mix the yolks with the vanilla. Fold in ⅓ of the egg whites, then fold this into the remaining whites.
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Make two batters. Divide the batter in half. Add the plain milk/oil mix to one half and the matcha milk/oil mix to the other.
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Marble and bake. Scoop both batters into the pan and swirl gently for a marble effect. Bake for 15–18 minutes, then cool completely on a wire rack.
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Whip the cream. Whip the cream, sugar, and vanilla until medium to stiff peaks form. Keep chilled until ready to use.
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Assemble. Layer the sponge cake with generous swirls of yuzu curd and whipped cream. Garnish with yuzu zest, dried peel, or edible flowers.
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
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Use room temperature eggs: Let your eggs come to room temperature before whipping. This helps incorporate more air for a lighter sponge.
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Don’t overmix: When folding egg whites into the yolk mixture, be gentle. Overmixing deflates the batter, resulting in a denser cake.
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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!
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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:
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Use culinary-grade matcha for best results—vibrant green, not dull or brownish.
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Always sift your matcha before mixing to avoid clumps.
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Store matcha in an airtight container in the fridge to preserve its color and flavor.
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.
You may also like:
Matcha and black sesame cookies
