Matcha Club Cake

Matcha Club Cake

“I wanted to add a little green tea into my afternoon tea in honour of my many Asian fans around the world. This cake is playing on a club sandwich”. – Anna Polyviou


White Chocolate Chantilly Cream

600ml (21 fl oz) pure (pouring) cream (35% fat)
1 vanilla bean, split and seeds scraped
300g (10½ oz) white chocolate (28%), chopped or buttons
4 sheets titanium-strength gelatine, softened in cold water

Strawberry Jelly (Gelatine)

350ml (12 fl oz) strawberry purée
55g (2 oz/¼ cup) caster (superfine) sugar
4 sheets titanium-strength gelatine, softened in cold water

Matcha Sponge

7 eggs
220g (7¾ oz/1 cup)
caster (superfine) sugar
220g (7¾ oz) plain (all-purpose) flour, sifted
3 teaspoons matcha
(powdered green tea), sifted


300g (10½ oz) strawberries, hulled and thinly sliced
TIP:  Make sure the strawberries are perfectly ripe, the layers are all level and don’t overcook the sponge.


White Chocolate Chantilly Cream

Combine the cream with the vanilla bean and seeds in a small saucepan and bring just to the boil over medium heat.

Meanwhile, put the chocolate in a heatproof bowl. Squeeze excess liquid out of the gelatine.

Remove the boiling cream from the heat and stir in the gelatine, then pour the hot mixture over the chocolate. Stir
until all the chocolate has melted.

Transfer to a container and cover the surface with plastic wrap or freezer film. Refrigerate overnight.

Strawberry Jelly

Line a 30 x 40cm (12 x 16 inch) baking tin with plastic wrap and set aside.

Combine the strawberry puree and sugar in a small saucepan with 300 ml (10. fl oz) of water and bring just to the boil over medium heat.

Squeeze the gelatine to remove excess water and stir into the boiling puree mixture. Strain into a container and lay plastic wrap on the surface of the liquid. Allow to cool to 30°C (86°F).

Pour the jelly into the prepared tray. Carefully transfer to the freezer for at least 1 hour to set.

Matcha Sponge

Preheat the oven to 160°C (315°F). Lightly spray a 30 x 60 cm (12 x 24 inch) baking tray with baking spray and line with baking paper.

In an electric mixer fitted with the whisk attachment, whisk together the eggs and sugar on high speed until light and fluffy and doubled in volume.

Use a spatula to fold in the sifted flour, until just combined.

Fold in the matcha powder, making sure not to overmix or the sponge will break down.

Pour the mixture onto the prepared tray and use a palette knife to spread it evenly.

Bake for 15 minutes, or until a skewer inserted into the centre of the cake comes out clean.

When you remove it from the oven, immediately use the baking paper to slide it off the baking tray to prevent it cooking any further. Transfer to a wire rack to cool and reserve until needed.


Lay a piece of baking paper on top of the matcha sponge and flip it over. Remove the baking paper that the sponge was baked on. Cut the sponge into thirds and place one of the pieces on a cutting board.

Lightly whip the White Chocolate Chantilly Cream. Use a palette knife to evenly spread 100g (3oz) onto the sponge.

Remove the jelly from the freezer and take it out of the tray. Trim the jelly into a 20 x 30cm (8 x 12 inch) rectangle and lay the jelly on top of the chantilly cream.

Spread another 100g (3oz) of Chantilly cream on top of the jelly and then place a second matcha sponge rectangle on top.

Lay the thinly sliced strawberries onto the sponge and spread the rest of the Chantilly cream evenly over the strawberries.

Finish off the sandwich with the last matcha sponge rectangle. Make sure all the layers line up and transfer to the refrigerator to set for at least 30 minutes.

When ready to serve, cut the sandwich into 6cm (2 inch) wide strips. Then cut each strip into four 5 cm (2 inch) long rectangles. Carefully cut diagonally through the middle of each rectangle to form triangles.

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