Green Tea Sponge with White Chocolate & Raspberries by Eric Lanlard

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  • Dietary Needs

    • Nut free
    • Vegetarian
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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.


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

  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.

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

  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.

  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. 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.

  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.

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

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