Skip to navigation Skip to content
A close up of a cake with a slice taken out, topped with lots of buttercream and raspberries Tried & Tested

Green tea sponge with white chocolate and raspberries

Read reviews
4.5 stars based on 2 ratings

This sponge cake has a delightful, subtle hint of green tea which is complimented by the white chocolate and raspberry flavours and would work really well as dinner party centrepiece.

Key Information

  • Prep:
  • Bake:
  • Serves:1
  • Skill level:easy

Membership sign up

A picture of a cupcake, membership sign up Sign up

Ingredients

For the sponge

  • 2tbsp 2tbsp Matcha tea green tea powder
  • 60g 2⅛ oz Plain white flour (we use Allinson) Plain white flour
  • 10g ½ oz Cornflour
  • 4 4 Egg(s) (free range)
  • 2tbsp 2tbsp Milk (whole)
  • 25g 1 oz Butter (unsalted)
  • 75g 2¾ oz Unrefined golden caster sugar (we use Billington's)

For the icing

  • Lemon juice from 2 lemons (approx 5 tsps).
  • 2tsp 2tsp Limoncello
  • 2tbsp 2tbsp Unrefined golden caster sugar (we use Billington's)
  • 200g 7⅛ oz White chocolate
  • 230g 8⅛ oz Butter (unsalted) softened
  • 115g 4⅛ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

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

  2. Classic mode Step 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.

    Ingredients for this step

    • 4 4 Egg(s) (free range)
    • 60g 2⅛ oz Plain white flour (we use Allinson) Plain white flour
    • 10g ½ oz Cornflour
    • 2tbsp 2tbsp Matcha tea green tea powder
  3. Classic mode Step 3

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

    Ingredients for this step

    • 25g 1 oz Butter (unsalted) softened
    • 2tbsp 2tbsp Milk (whole)
  4. Classic mode Step 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.

    Ingredients for this step

    • 75g 2¾ oz Unrefined golden caster sugar (we use Billington's)
  5. Classic mode Step 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. Classic mode Step 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.

    Ingredients for this step

    • Lemon juice from 2 lemons (approx 5 tsps).
    • 2tbsp 2tbsp Unrefined golden caster sugar (we use Billington's)
    • 2tsp 2tsp Limoncello
    • 200g 7⅛ oz White chocolate
  7. Classic mode Step 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.

    Ingredients for this step

  8. Classic mode Step 8

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