Blellow Sunday: Matcha Cake

I wanted to make something blellow* for my six-year-old niece and decided to use my stock of matcha powder. If you’re not familiar with matcha powder, it’s a fine ground green tea powder found in local Asian supermarkets (not to be confused with simple green tea powder).

I’d already listed green tea ice cream, pancake, and cheesecake (I know, never even thought about making green tea-flavoured cheesecake!) and decided to settle for a green tea cake.


green tea or matcha cake

As someone who likes green tea and sponge cakes, this is really a treat for me.


Matcha Layered Cake



  • 2 eggs, at room temperature
  • 60g confectioners’ sugar
  • 70g almond flour
  • 1 tbsp matcha powder
  • 15g all-purpose flour
  • 2 egg whites, at room temperature
  • 1/8 tsp cream of tartar
  • 25g white granulated sugar


  • 1/2 packaged cream cheese
  • 240 ml heavy cream
  • 60g confectioner’s sugar
  1. Preheat oven to 220 degree Celcius (425 degree Fahrenheit).
  2. Grease a 12 x 16 baking pan with shortening. Line with parchment paper.
  3. In a bowl, combine the eggs, confectioners’ sugar, and almond flour. Using a hand-held mixer, whisk until getting rid of most lumps. Sift in matcha powder until smooth. Set aside.
  4. Whip egg whites to froth. Add cream of tartar and granulated sugar, whipping constantly.
  5. Sift all-purpose flour over the first mixture. Scoop half of the egg whites into the mixture and fold carefully with a spatula. Do the same with the remaining egg whites.
  6. Pour the mixture into the pan and spread evenly using a dough scraper.
  7. Bake in the oven for around 5 minutes until cake is firm.
  8. Remove from the oven and allow to cool in a cooling rack. With a serrated knife, cut cake evenly into three pieces.
  9. For the filling: whisk cream cheese and sugar together until smooth. Add the heavy cream and whip until creamy. Chill the filling for about an hour to firm up.
  10. Assembly: Take the first layer and spread with the filling. Repeat with the rest. Sprinkle with matcha powder and sugar.
  11. Refrigerate before serving.


You can also use red bean paste filling or strawberry filling, and of course top the cake with whatever you like — white chocolate (with matcha) or a chocolate ganache.

I’d actually pondered whether to settle with the simply heavy cream filling or do more with the cake, maybe do some red bean paste filling or strawberry filling, but I figured I’d start with this basic one and see from there what other flavours fit the matcha cake.

Goes without saying that this is best eaten with a soothing cup of warm green tea.


*Me: Oh look, I discovered a new colour! You mix blue and yellow…

Me: …and you get blellow!

Niece: It looks like green.

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