Matcha Chocolate Marble Sponge Cake

Matcha Chocolate Marble Sponge Cake

This matcha chocolate marble sponge cake is a delicious and healthy dessert that is perfect for any occasion. This cake combines the rich, decadent flavor of chocolate with the earthy, slightly bitter taste of matcha, and the sweet, aromatic flavor of vanilla with a hint of coconut. The resulting cake is not only delicious but also beautiful, with its distinct marbled pattern of green and brown. Serve it with a dollop of whipped cream or some fresh berries for an extra special treat.

In this recipe, we are going to make a dessert that has all my favorite ingredients, vanilla, matcha, chocolate, coconut. Matcha is a finely ground powder of specially grown and processed green tea leaves, which has become increasingly popular in recent years due to its unique flavor and numerous health benefits. When combined with the richness of chocolate, the result is an incredibly flavorful and visually stunning dessert that is perfect for any occasion.

If you're looking for a unique and flavorful dessert that is also visually stunning, look no further than a matcha chocolate marble sponge cake. 


Matcha Chocolate Marble Sponge Cake

Matcha Chocolate Marble Sponge Cake

  • 4 large egg whites, room temp.
  • ¼ tsp squeezed lemon
  • ¼ tsp vanilla extract
  • 60 g about ¼ cup + 2 tsps. fine sugar
Ingredients for batter:
  • 4 large egg yolks, room temperature
  • ⅛ tsp fine salt
  • ¼ vanilla extract 
  • 60 g about ¼ cup + 2 tsps. fine sugar
  • 50 g about ¼ cup coconut oil (or melted unsalted butter)
  • 70 g about ¼ cup + ⅔ tbsps. coconut milk
  • 120 g about 1 ¼ cups cake flour (not all-purpose flour, they are different)
  • 1 ¼ tsps baking powder
  • 2 ½ tsps 6 g cocoa powder
  • 3 tsps 6 g premium grade matcha powder (sifted)
  • 3-4 tsps hot water 

Coat 8-inch bundt baking pan with oil or melted butter - or skip them when using silicon bundt baking pan

Add in a tray of water, about 2 cups in the oven (to increase the humidity which helps cake bake evenly), then preheat oven to 160°C/320°F. We are semi-steaming the cake.

Whisk egg whites over low speed until large bubbles are formed. Add in lemon juice, whisk until small bubbles are formed. Add in sugar gradually, whisk until stiff peak (the peaks will point straight up and hold), do not over whip.

Combine egg yolks, salt and sugar, beat until thick. Add in coconut oil - or melted unsalted butter, beat until combined. Add in coconut milk, mix well.

Sift together cake flour and baking powder, then sift again into egg yolk mixture, mix until just combined. 

Mix cocoa powder with hot water in a small bowl and do the same with matcha in another bowl. Take out 2 - 3 tablespoons of plain batter, add in to cocoa paste and matcha paste, mix well (you can decide how dark or light of the marble color you want by adding more cocoa or matcha respectively). Add in 55 g of meringue, fold gently until well mixed.

Add the remaining meringue to plain batter in 2 batches. Fold gently with spatula until well mixed. Tap mixing bowl on countertop for a few times to burst large bubbles. (Reminder: Do it quick but gentle to avoid deflating the meringue. Scrape the bottom of mixing bowl with spatula and fold over, repeat folding motion until just well mixed.)

• Spoon alternating spoonfuls of the matcha and chocolate batters into the prepared cake pan, creating a marble effect.

Bake at 160°C/320°F for 25 minutes, then increase to 180°C/355°F and bake for another 15 minutes, or until fully cooked (wooden stick inserted in the center of the cake comes out clean).

Once remove from oven, drop the baking pan from 1 foot high onto countertop (to minimize shrinkage).

Unmould Marble Sponge Cake and set aside on wire rack until completely cooled.


Leave a comment

Please note, comments must be approved before they are published