(for the sponge)

180g plain flour

3T matcha powder

6 large eggs

180g caster sugar

45g unsalted butter, melted

(for the filling)

350g mascarpone

40mL double cream

(for the glaze)

3 sheets leaf gelatine

175g white chocolate

75mL water

150g caster sugar

100g condensed milk

(for the topping)

cherry-blossom shape chocolate

pink flakes

[how to make]

(for the sponge)

*Heat oven to １８０℃.

*Grease three 18~20cm cake tines and line the bases with baking parchment.

*Sift the flour with the matcha and set aside.

*Place the eggs and sugar in a large heatproof bowl and set over a pan of barely simmering water, making sure the bowl is not touching the water.

*Using a hand-held electric whisk, beat until the mixture is pale, tripled in volume and thickened to a mousse-like consistency. This will take around 7 to 8 minutes.

*Remove the bowl from the heat and gently fold the flour mix into the whisked mixture, a couple of tablespoonfuls at a time, using a rubber spatula.

*Pour the melted butter around the side of the bowl and carefully fold in.

*Divide the mixture between the prepared cake tins and bake for 15 to 20 minutes, until risen and the cake springs back when lightly pressed with your fingertips.

*Leave to cool in the tins for 5 minutes then remove and transfer to a wire rack. Leave to cool completely.

(for the filling)

*Whisk the mascarpone and cream together in a bowl until thick.

(for the assembly)

*Place one sponge on a cake board and spread a thin layer of cream over the surface, starting in the middle and spreading outwards, then cover with another sponge disc.

*Spread the filling and place the last disc.

*Spread the remaining cream over the top and sides of the cake to cover it completely, then use a palette knife and plastic scraper to smooth the surfaces.

*Place the cake in the fridge for 30 minutes to chill and firm up the cream (but not too cold or the glaze might crack).

(for the glaze)

*Soak the gelatine leaves in a shallow dish of cold water to soften for a few minutes.

*Chop the white chocolate into small pieces and place three-quarters in medium bowl.

*Put the water, sugar and condensed milk in a saucepan and heat, stirring occasionally, until the sugar has dissolved.

*Squeeze the excess water from the gelatine sheets then add them to the pan and immediately remove from the heat. 

*Stir until the gelatine has dissolved.

*Pour the gelatine mixture onto the chocolate and whisk until the chocolate has melted.

*Add the remaining chocolate and stir to melt.

*Strain through a fine sieve into a jug.

*Leave the glaze to cool until it is almost the consistency of condensed milk but still pourable.

(for the finish)

*Sit the cake on its board on a wire rack with a tray placed underneath.

*Carefully pour the glaze over the cake, starting at the outside edge so that it runs down over the sides and then pouring in a circular motion towards the middle.

*Make sure the sides of the cake are covered, as well as the top.

*Leave for a few minutes to allow the glaze to set on the cake then chill in the fridge for an hour.

*Decorate the top of the cake with cherry-blossom chocolate petals and pink flakes.

-makes 8 to 10-

Note: I modified the recipe from "Paul Hollywood A Baker's Life".

Labels: cake recipe, layer cake recipe, matcha cake recipe