Recipe：Matcha Mist

 

Features of Matcha Icing Cake

The matcha icing cake is a refined baked treat that combines a moist green tea-flavored base with a glossy white chocolate drizzle. Made with premium matcha powder, the cake boasts a vibrant green hue and a subtle bitterness that balances its sweetness. The batter—composed of eggs, sugar, cake flour, vegetable oil, and milk—is leavened with baking powder to create a texture that is both dense and delicately soft.

Once baked, the cake is finished with a smooth stream of melted white chocolate, adding richness and visual elegance. The contrast between the deep green matcha and the bright white icing makes it ideal for tea time or as a thoughtful gift. Typically baked in a chiffon or Bundt-style pan, the cake takes on a ring shape with a central hole, ensuring even baking and a graceful presentation.

This cake is a fusion of Japanese and Western flavors, perfect for matcha lovers and anyone who appreciates desserts that are as beautiful as they are delicious.

🍵 Difference from Chiffon Cake (English)

Though this matcha cake may resemble a chiffon cake in shape, its texture and method are quite different. Chiffon cakes rely on whipped egg whites to create a light, airy structure. In contrast, this matcha cake is a moist, dense baked treat made with whole eggs, oil, and baking powder.

Even when baked in a chiffon-style pan, the use of oil and a richer batter gives it a golden crust and easy release from the mold. Topped with white chocolate or icing, it gains visual elegance and added depth of flavor—perfect for tea time or gifting.

If you’re looking for something fluffy, go for chiffon. If you prefer a moist and flavorful bite, this matcha cake delivers a distinct delight—all from the same pan, but with a completely different character.

At Maruei, we offer a wide selection of Japanese teas, including matcha, sencha, gyokuro, kabusecha, karigane, and hojicha.
Each tea is carefully chosen for its unique aroma, flavor, and character, allowing you to enjoy the richness of Japanese tea culture in every cup.

 

1：Ingredients List (10cm Matcha Icing Cake × 6 Cakes)


Click photo to enlarge
Ingredient Amount Notes
Eggs (medium) 6 Room temperature
Granulated sugar 180g For cake batter
Cake flour 210g Sifted
Matcha powder 24g Baking grade, sifted
Baking powder 1.5 tsp About 6g, sifted with flour
Milk 150ml Room temperature
Vegetable oil 120ml Neutral flavor
Salt 3 pinches Enhances flavor
Powdered sugar 240g For white icing
Water (for icing) 6–9 tsp Adjust for desired consistency

 

2：How to Mix Ingredients and Pour into the Pan

Mixing Tips:

  1. Separate egg whites and yolks. Chill the whites for better whipping.
  2. Beat yolks with sugar until pale, then add milk, oil, matcha, flour, and baking powder in order. Mix until smooth.
  3. Whip egg whites into stiff peaks. Fold the meringue into the yolk mixture in three additions, using a spatula to gently lift from the bottom. Avoid deflating the batter.

Pouring into the Pan:

  1. Do not grease the chiffon pan. Pour the batter slowly from the outer edge, avoiding the center tube.
  2. Pour in 2–3 stages to stabilize air bubbles.
  3. Tap the pan lightly to release large bubbles. Do not smooth the surface—let it rise naturally.

3：Tips for Drizzling White Chocolate Beautifully
  1. Melt gently in a double boiler or microwave: White chocolate burns easily, so melt it slowly at 40–45°C. If using a microwave, heat in 10-second intervals.
  2. Ensure smooth consistency: Stir until completely smooth with no lumps.
  3. Ideal pouring temperature: 30–32°C: Too cold and it hardens quickly; too hot and it runs too thin.
  4. Use a spoon or piping bag: A spoon creates natural drips, while a piping bag allows for fine, even lines.
  5. Chill briefly to set: After drizzling, refrigerate for 10–15 minutes to help the chocolate set with a glossy finish.