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.

Ingredients

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.