Sponge Three Ways - Matcha & Cherry Blossom Sponge

Method

A super-light vanilla sponge layered with a silky matcha whipped ganache and crowned with delicate pink cherry blossom ganache – a striking two-tone, Japanese-inspired bake. Matcha (SCF0459) and cherry blossom drops (SCF0590) give cafe counters and patisserie ranges a standout green-and-pink centrepiece.

How to Make Matcha & Cherry Blossom Cake:

Sponge base

• 300 g unsalted butter (or baking spread)
• 300 g caster sugar
• 6 medium eggs
• 300 g plain flour
• 2 tsp vanilla extract (SCF0508)

Matcha whipped ganache

• 200 g Kerrymaid cream (SCM280) – cream (a), heated
• 120 g Kerrymaid cream (SCM280) – cream (b), cold, added at the end
• 2 gelatin sheets, soaked in cold water
• 150 g White Chocolate W2
• 4 g matcha (SCF0459)

Cherry blossom whipped ganache

• 200 g Kerrymaid cream (SCM280) – cream (a), heated
• 120 g Kerrymaid cream (SCM280) – cream (b), cold, added at the end
• 2 gelatin sheets, soaked in cold water
• 150 g White Chocolate W2
• 7–8 drops cherry blossom (SCF0590)
• Warm pink colour gel (SCR3245A) – optional, to desired colour

Method

Sponge

1. Preheat the oven to 180°C (160°C fan) and line a 20cm x 20cm (8" x 8") square tin.
2. Cream the butter and caster sugar until pale and fluffy.
3. Add the eggs and whisk until fully incorporated, fluffy and pale - this gives the super-light crumb.
4. Add the vanilla extract, then fold in the plain flour until just combined.
5. Pour into the lined tin and bake for approx 35-45 min, until risen, golden and a skewer comes out clean. Cool fully.

Matcha whipped ganache

1. In cold water bloom your gelatin for 5-10 minutes. 
2. Heat cream (a) in a saucepan over medium heat and whisk in the 4 g matcha. Once hot, remove from the heat and squeeze out the excess water from the bloomed gelatin and stir in.
3. Put the white chocolate into a tall jug, pour the hot cream over, leave 2 minutes, then blend smooth with a stick blender.
4. Add the cold cream (b) and blend again until smooth. Pour into a shallow bowl, cover the surface with clingfilm and chill 6 hours or overnight.
5. Whisk the chilled ganache to a medium/stiff peak and use immediately.

Cherry blossom whipped ganache

1. In cold water bloom your gelatin for 5-10 minutes. 
2. Heat cream (a) in a saucepan over medium heat. Once hot, remove from the heat and squeeze out the excess water from the bloomed gelatin and stir in
3. Put the white chocolate into a tall jug, pour the hot cream over, leave 2 minutes, then blend smooth with a stick blender.
4. Add the cold cream (b) and the 7–8 cherry blossom drops (and pink colour, if using) and blend again until smooth. Pour into a shallow bowl, cover the surface with clingfilm and chill 6 hours or overnight.
5. Whisk the chilled ganache to a medium/stiff peak and use immediately.

Assemble

1. Cut the cooled sponge in half horizontally to give two layers.
2. Sandwich the two layers with matcha ganache, then spread a smooth layer of matcha ganache over the top.
3. Pipe the cherry blossom ganache over the matcha top to finish.

Enjoyed this recipe? You'll find our other bakes from this series, Sponge Three Ways, in the Bakery & Desserts section of the Recipe Hub.