why make this recipe
Sakura Matcha Mousse Cake is a delightful dessert that combines the unique flavors of matcha and cherry blossom. It is not only visually stunning but also offers a delicate balance of sweetness and creaminess. Whether you’re celebrating a special occasion or simply want to treat yourself, this cake is perfect for impressing guests or enjoying a quiet evening at home. The layers of fluffy mousse and the tender cake create a lovely texture that melts in your mouth.
how to make Sakura Matcha Mousse Cake
Ingredients
- 2 large eggs, separated
- 3 tablespoons granulated sugar
- 1 tablespoon vegetable oil
- 2 teaspoons matcha powder
- 3 tablespoons whole milk
- 3/8 cup (1.5oz/40grams) cake flour, sifted
- 1/4 teaspoon fine sea salt
- 1/4 cup whole milk
- 1/2 cup mascarpone cheese, at room temperature
- 1/3 cup granulated sugar
- 3/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2-3 tablespoons strained cherry purée
Directions
- Preheat your oven to 350 degrees F. Lightly oil an 8-by-8-inch baking pan, and line it with parchment paper. Lightly oil the parchment as well.
- In a bowl, whisk the egg yolks with half of the granulated sugar until smooth. Gradually drizzle in the vegetable oil while whisking.
- Combine matcha and sakura powders in a small bowl. Whisk with 1 tablespoon of milk, then add this mixture to the egg yolk mixture.
- Sift in the cake flour and salt. Gently fold until everything is well incorporated.
- In another bowl, whip the egg whites until frothy. Gradually add the remaining sugar and continue to beat until soft peaks form.
- Carefully fold the whipped egg whites into the batter. Pour the mixture into the prepared pan and bake for 13-15 minutes.
- Once baked, cool the cake completely, then cut out a 6-inch round from the cake to use in your mousse ring.
- For the mousse, soak gelatin in water. Heat the 1/4 cup milk until steaming, then dissolve the gelatin in the milk.
- In a separate bowl, whisk together the mascarpone, milk-gelatin mixture, and sugar until smooth.
- In another bowl, whip the heavy cream and then fold it into the mascarpone mixture.
- Divide the mousse mixture. Mix cherry purée into one half to create a pink color.
- Alternate scoops of the white and pink mousse in the cake ring that holds the cut-out piece. Chill in the refrigerator until set.
- Serve chilled and enjoy!
how to serve Sakura Matcha Mousse Cake
Serve the Sakura Matcha Mousse Cake chilled, directly from the refrigerator. You can garnish the top with fresh cherries or a dusting of matcha powder for added flair. Slice it carefully with a sharp knife to maintain the beautiful layers when serving.
how to store Sakura Matcha Mousse Cake
You can store any leftover Sakura Matcha Mousse Cake in an airtight container in the refrigerator. It is best consumed within 2 to 3 days to enjoy the flavor and texture at its best.
tips to make Sakura Matcha Mousse Cake
- Make sure all your ingredients are at room temperature for easier mixing.
- Be gentle when folding the whipped egg whites into the batter to maintain the cake’s light texture.
- For a stronger cherry flavor, you can adjust the amount of cherry purée to your liking.
- Ensure the gelatin is fully dissolved in the heated milk to avoid lumps in your mousse.
variation
You can switch up the flavors by using different fruit purées like raspberry or mango instead of cherry for a refreshing twist. For a more intense matcha flavor, add an additional teaspoon of matcha powder in the mousse mixture.
FAQs
Q: Can I make this cake ahead of time?
A: Yes, you can prepare the cake and mousse a day in advance. Just store it in the refrigerator until you’re ready to serve.
Q: What can I use instead of gelatin?
A: You can use agar-agar as a vegetarian alternative to gelatin. Make sure to follow the package instructions for the correct amount.
Q: Can I freeze the Sakura Matcha Mousse Cake?
A: It’s not recommended to freeze this mousse cake, as the texture may change. It is best enjoyed fresh.
Sakura Matcha Mousse Cake
Ingredients
Method
- Preheat your oven to 350 degrees F. Lightly oil an 8-by-8-inch baking pan and line it with parchment paper, oiling the parchment as well.
- In a bowl, whisk the egg yolks with half of the granulated sugar until smooth. Gradually drizzle in the vegetable oil while whisking.
- Combine matcha and sakura powders in a small bowl. Whisk with 1 tablespoon of milk, then add this mixture to the egg yolk mixture.
- Sift in the cake flour and salt. Gently fold until everything is well incorporated.
- In another bowl, whip the egg whites until frothy. Gradually add the remaining sugar and continue to beat until soft peaks form.
- Carefully fold the whipped egg whites into the batter. Pour the mixture into the prepared pan and bake for 13-15 minutes.
- Once baked, cool the cake completely, then cut out a 6-inch round from the cake to use in your mousse ring.
- Soak gelatin in water. Heat the 1/4 cup milk until steaming, then dissolve the gelatin in the milk.
- In a separate bowl, whisk together the mascarpone, the milk-gelatin mixture, and sugar until smooth.
- In another bowl, whip the heavy cream and then fold it into the mascarpone mixture.
- Divide the mousse mixture. Mix cherry purée into one half to create a pink color.
- Alternate scoops of the white and pink mousse in the cake ring that holds the cut-out piece. Chill in the refrigerator until set.
- Serve chilled and enjoy!
