Matcha, a finely ground powder of specially grown and processed green tea, has been an integral part of Japanese culture and cuisine for centuries, revered for its rich flavor and numerous health benefits.

One such dessert that has gained popularity is the Matcha Mousse Cake—a harmonious blend of airy mousse and delicate cake infused with the earthy essence of matcha.

Creating a Matcha Mousse Cake is an art that requires precision and care, but the results are well worth the effort. Here’s a step-by-step guide to making this elegant dessert:

Ingredients:

For the matcha sponge cake base:

1. 4 medium eggs, separated

2. 120g granulated sugar

3. 95g cake flour

4. 1 tablespoon matcha powder

5. 30g melted unsalted butter

6. 1 tablespoon milk

For the matcha mousse:

1. 2 teaspoons matcha powder

2. 2 tablespoons hot water

3. 300ml cold heavy cream

4. 50g granulated sugar

5. 5g gelatin powder

6. 3 tablespoons cold water

Instructions:

1. Begin with the matcha sponge cake base. Preheat your oven to 180°C (350°F) and line an 8-inch round cake pan with parchment paper.

2. In a bowl, whisk together the egg yolks and 60g sugar until pale and doubled in volume. In a separate bowl, sift the cake flour with a tablespoon of matcha powder.

3. In a clean, dry bowl, whisk the egg whites until foamy. Gradually add the remaining 60g sugar, continuing to whisk until stiff peaks form, creating a meringue.

4. Fold the meringue into the egg yolk mixture gently, then fold in the sifted flour and matcha until just combined. Lastly, fold in the melted butter and milk.

5. Pour the batter into the prepared cake pan and smooth the top. Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.

6. To prepare the matcha mousse, dissolve 2 teaspoons of matcha in 2 tablespoons of hot water to form a paste. Set aside.

7. Sprinkle gelatin over 3 tablespoons of cold water in a small bowl and let it bloom for 5 minutes.

8. Whip the heavy cream with 50g of sugar until it forms soft peaks. Carefully fold in the matcha paste.

9. Gently heat the bloomed gelatin in a double boiler or microwave until just melted (do not boil). Fold the melted gelatin into the matcha cream mixture until homogeneous.

10. Trim the top of the cooled sponge cake to create a flat surface. Place a cake ring around the sponge cake and pour the matcha mousse over it, smoothing the top. Refrigerate until the mousse is set, about 4 hours or overnight.

11. For the mirror glaze, heat 100g sugar and 50ml water in a saucepan until the sugar dissolves. Remove from heat, add 50ml heavy cream, and sprinkle in 2 teaspoons of matcha, mixing well. Add bloomed gelatin and stir until fully dissolved. Cool until slightly thickened, then pour over the set mousse cake. Refrigerate for another hour to set the glaze.

12. To serve, remove the cake ring and dust the cake with extra matcha powder if desired.

How to Store Matcha

Matcha is incredibly sensitive to air, light, and heat, all of which can degrade its quality and vibrant color. To maintain the integrity of matcha, store it in an airtight container away from direct sunlight, at a cool and stable temperature. Ideally, matcha should be kept in the refrigerator to preserve its freshness, especially after the seal has been broken. When stored correctly, good quality matcha can last for several months, ensuring that its flavor remains potent for your Matcha Mousse Cake and other matcha-infused creations.

The Matcha Mousse Cake is a prodigy of patisserie that harmoniously combines the depth of matcha with the lightness of mousse.