Green tea sponge with white chocolate and raspberries - recipe

Green tea sponge with white chocolate and raspberries

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For the sponge

For the icing

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  1. 1

    Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4).

  2. 2

    Separate the eggs yolks from the whites and put to one side whilst you mix the flour with the corn flour and matcha powder.

    For this step you'll need:

    • 4 Egg(s) (free range)
    • 60g Plain white flour
    • 10g Cornflour
    • 2 tbsp Matcha tea green tea powder
  3. 3

    Melt the butter before adding it together with the milk and mix well.

    For this step you'll need:

    • 25g Butter (unsalted) softened
    • 2 tbsp Milk (whole)
  4. 4

    Start making a soft meringue mixture with the whites.  Beat the egg whites until stiff with a mixer and add the sugar in little by little. Finish by adding the yolks one by one and beating after each addition. Carefully fold in the flour mix with a spatula until evenly incorporated.

    For this step you'll need:

    • 75g Unrefined golden caster sugar
  5. 5

    Finally, add the melted butter and milk to the mixture and fold in well. Turn the mixture into a slightly buttered and lined 7″ sandwich tin. Bake for 15 – 20 minutes. Leave to cool.

  6. 6

    For the icing, boil the lemon juice and sugar together until the sugar has dissolved.  Add the Limóncello and bring to the boil again. Remove from heat and mix in the white chocolate, stirring until melted. Leave to cool.

    For this step you'll need:

    • Lemon juice from 2 lemons (approx 5 tsps).
    • 2 tbsp Unrefined golden caster sugar
    • 2tsp Limoncello
    • 200g White chocolate
  7. 7

    In a separate bowl, beat the butter and icing sugar until pale and fluffy.  Mix in the chocolate mixture and beat for a further minute. When ready, pipe onto cake.

    For this step you'll need:

    • 230g Butter (unsalted) softened
    • 115g Unrefined golden icing sugar
  8. 8

    To decorate, place fresh raspberries on top and dust with icing sugar.

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