Matcha Tea Sponge Cake

Matcha Tea Sponge Cake with Fresh Lime Cream Cheese and Strawberry Jam

INGREDIENTS

225g total whole eggs

125g Sugar

6g Powdered Matcha

125g Flour

60g Sugar

2g Grated lime peel

90g total egg yolks

1g Salt

140g total egg whites

250g Philadelphia cream cheese

40g Fresh cream

Strawberry Jam - make your own or store bought

METHOD  

SPONGE:

Mix the eggs with the yolks, sugar (125 g), powdered matcha and salt at speed 4 in a stand mixer. Whisk until the mixture is foamy and fluffy. Then, pour the mixture into a large bowl.

Using a rubber spatula, add the beaten egg whites to the previous mixture, add flour until the texture is smooth and swollen.

Spread the mixture on a sheet of baking paper or silicon mat (silpat), 1-cm high, using spatula.

Bake at 220° in fan assisted mode for about 6-7 minutes. Once baked, sprinkle some caster sugar over the surface and place another sheet of baking paper on top and turn over, the sugar will allow the dough to remain moist until used.

CREAM CHEESE:

Pour fresh cheese, sugar (60 gr), fresh cream and the grated lime peel into a bowl and whisk vigorously. When you get a smooth and fluffy mixture pour everything into a pastry bag.

ASSEMBLY:

Cover the first layer of sponge cake with the cream cheese, add the strawberry jam above and repeat 3 times. Place a final layer of sponge cake on top. Decorate as desired with slices of strawberries and whipped cream.
Let it cool in the fridge for 1 hour and then cut into even slices.