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    Home Β» Recipes Β» Cakes

    Matcha Hojicha Vanilla Angel Cake Slices

    Published: Feb 25, 2021 by Michelle Β· 30 Comments

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    These Matcha Hojicha Vanilla Angel Cake Slices are a triple layered cake, infused with tea flavours and sandwiched with black sesame and yuzu jam. They're perfect for afternoon tea, or even as petit fours.

    Slices of Matcha Hojicha Vanilla angel cake on white plate with fork.
    These Matcha Hojicha Vanilla Angel Cake slices are my tea-inspired take on Prue Leith's recipe from the Great British Bake Off (GBBO).

    I decided to do somewhat of an ode to tea with my Matcha Hojicha Vanilla Angel Cake Slices with black sesame and yuzu jam sandwiched in between, topped with a genmaicha icing.

    What are Angel Cake slices?

    I actually hadn't heard of angel cake slices until I watched the Great British Bake Off.

    Not to be confused with angel food cake, Angel Cake Slices are a packaged treat from a company branded "Mr. Kipling."

    The packaged Angel Cake Slices contain a pink and yellow sponge cake, layered with vanilla buttercream and a fondant icing.

    Prue's Angel Cake Slices recipe is based on a genoise cake.

    What is a genoise cake?

    A genoise cake is a type of sponge cake. Its baking technique is different than a chiffon cake.

    The genoise sponge cake involves heating whole eggs and sugar over a double-boiler, and then whipping it up on high speed until tripled or quadrupled in volume.

    There are no chemical leaveners (baking soda, baking powder) in the cake batter.

    Eggs are the only leavener for the cake, which is why it's important to whip the eggs up to incorporate air into the batter.

    The cake has an elastic and slightly dry texture, which makes it suitable as a jelly roll cake.

    Slices of Matcha Hojicha Vanilla angel cake on white plate with fork.

    Ingredients in the cake

    I won't lie, this cake has many components so it's probably not the best one to attempt if you're a beginner.

    You'll need the following ingredients for the cake:

    • whole large eggs: at room temperature; it's important that the eggs are not cold so that the eggs can trap air bubbles and create more volume when beaten.
    • cake flour: lends a soft, tender texture to the cake; you can make this with all-purpose flour, but the texture may be a little more dense.
    • granulated sugar: adds a little sweetness to the cake and helps the eggs whip up greater volume
    • melted butter: adds a little moisture and flavour to the cake
    • matcha: sifted; use a high quality matcha powder for the best taste and colour
    • hojicha: as with matcha, sifted; use a high quality finely ground powder for great flavour
    • vanilla extract: flavours the vanilla portion of the angel cake; use a high quality vanilla extract and not imitation vanilla

    Tip: You can quickly bring refrigerated eggs to room temperature by submerging the cold eggs in a bowl of lukewarm water for 10 minutes.

    Angel cake slices on white plate with forks.
    How to make the cake

    Prepare the baking pan:

    Prepare a 9" by 12" (or 9" by 13") baking pan with an extra large piece of aluminum foil [8" by 20" in diameter]. Divide the pan equally into 3rds with the foil.

    Cut out 3 pieces of parchment paper [8" by 3" each] and line the bottom of each section of the baking pan.

    Lightly mist the parchment and aluminum foil with a little oil using an oil spray bottle.

    Divide the flour and butter:

    Divide the sifted cake flour into 3 different bowls (30g each).

    • Add sifted matcha powder into one bowl.
    • Add sifted hojicha powder to another bowl.
    • Leave one plain.

    Set aside.

    Divide the melted butter into 3 different small bowls (20g each).

    • Add vanilla extract to one bowl.
    • Leave the two other bowls.

    Set aside.

    Prepare the egg mixture:

    Weigh a heat-safe stand mixer bowl. Record its weight.

    Add the eggs and sugar to the mixer bowl.

    Place the mixer bowl over top of a small pot of simmering water (ensuring that the bottom of the mixer bowl doesn't touch the water). [This is a bain-marie, or double boiler].

    Whisk the egg mixture over the simmering water until it reaches a temperature of 109F.

    Once the egg mixture reaches 109F, remove from the heat.

    Attach a wire whisk attachment to the mixer and whip the egg mixture on high speed until it reaches "ribbon stage."

    How to tell the egg is at "ribbon stage":

    • That's when the eggs are foamy and voluminous, light and pale in colour, and when you lift the whisk, it should fall on itself and hold its shape for a moment.
    • It can take anywhere from 4-5 minutes of beating the eggs and sugar at high speed in an electric mixer.

    Once the eggs are at "ribbon stage," record the weight with the bowl.

    Subtract the weight of the bowl (recorded from before adding the eggs and sugar). This is the total amount of egg mixture that you have.

    Divide the whipped egg mixture into 3 separate bowls.

    Preparing the cake batter:

    Working with one bowl of whipped egg mixture at a time:

    • sift the cake flour over the egg mixture
    • fold in the cake flour, being careful not to deflate all the air
    • pour in the melted butter + vanilla extract on the side of the bowl
    • continue to fold the butter into the flour mixture until almost homogenous
    • pour the cake batter into 1 section (β…“rd) of the the prepared baking pan

    Repeat with the remaining two bowls of flour:

    Next with the cake flour + matcha, and then with the cake flour + hojicha.

    Give the baking pan a few raps to release any trapped air bubbles.

    Bake the cake at 375F for 10-12 minutes, or until the surface of the cake feels dry and springy to the touch.

    Remove the cake from the oven, carefully peel off the aluminum foil and let it cool on a cooling rack.

    Close up of three-layered cake on white plate with forks.
    How to make the filling & icing

    Simple syrup:

    • granulated sugar
    • water

    Bring the sugar and water to a simmer over medium heat, until the sugar has dissolved.

    Remove from heat and cool.

    Note: You may not need to use all of the syrup.

    Black sesame filling:

    • tahini (sesame paste)
    • black sesame powder
    • honey (or any sweetener you like)

    In a small bowl, combine the tahini, black sesame powder and honey. Stir the mixture until combined.

    If the filling appears too thick, add a little bit of vegetable oil to loosen.

    For the genmaicha icing:

    • genmaicha tea
    • powdered/icing sugar
    • milk of your choice

    Add the contents from 1 genmaicha tea bag to 1 C of powdered sugar and 1-2 teaspoon of milk.

    Stir together until it reaches a spreadable consistency.

    Time to assemble

    Peel off the parchment paper from each cake.

    Trim the cakes with a sharp serrated knife so that they're even.

    Brush a little simple syrup on the surface of each cake, just so it's moistened.

    Spread a thin layer of the black sesame filling on one cake layer. (You can choose whichever layer -- I did it on the hojicha layer).

    Place another layer of cake on top (vanilla).

    Spread a thin layer of yuzu jam on the vanilla cake.

    Top with the matcha cake layer.

    Spread a thin layer of genmaicha icing over the top of the cake and decorate with rose petals.

    Let the icing set.

    Cut the cake into 6 equal slices with a sharp, serrated knife and serve.

    How to serve & store the cake

    Store the Angel Cake Slices in an airtight container in the fridge if not ready to eat right away.

    Cake slices can be stored in the fridge for up to 3 days.

    Let the cake slices come to room temperature for 20-30 minutes prior to serving.

    Other recipes you may like

    Be sure to check out my other Matcha & Hojicha recipes:

    Mini Matcha & Hojicha Pancakes Cereal

    Hojicha Matcha Swirl Bread

    Mini Triple Layer Matcha & Hojicha Burnt Basque Cheesecake

    This cake does take some time to make, and it's a little complicated by the fact that there's 3 different layers. But I love the flavours of all the different teas sandwiched with the black sesame and yuzu jam.

    Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below.

    Three layered matcha hojicha angel cake slices on white plate, with text overlay.

    Angel cake slices on white plate with forks.
    Print Recipe
    5 from 11 votes

    Matcha Hojicha Vanilla Angel Cake Slices

    Three layered cake slices with tea flavours: matcha, hojicha and genmaicha; layered with black sesame and yuzu jam.
    Prep Time2 hrs
    Cook Time15 mins
    Total Time2 hrs 15 mins
    Course: Dessert
    Cuisine: Asian, English
    Servings: 6 slices
    Calories: 387kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    Genoise:

    • 105 g cake flour sifted, divided
    • 75 g granulated sugar
    • 4 large eggs room temp
    • 60 g unsalted butter melted and cooled, divided
    • 1 teaspoon vanilla extract
    • 2 g matcha sifted
    • 2 g hojicha sifted

    Simple syrup:

    • ΒΌ C granulated sugar
    • Β½ C water

    Black sesame filling:

    • 2 tablespoon tahini (sesame paste)
    • 2 tablespoon black sesame powder
    • 1 teaspoon honey

    Yuzu filling:

    • 2 tablespoon yuzu jam

    Genmaicha icing:

    • 1 genmaicha tea bag
    • 1 C powdered/icing sugar
    • 1-2 teaspoon milk
    Metric | US Customary
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    Instructions

    Genoise:

    • Preheat oven to 375Β°F/191Β°C.

    Prepare the baking pan:

    • Prepare a 9" by 12" (or 9" by 13") baking pan with an extra large piece of aluminum foil [8" by 20" in diameter]. Divide the pan equally into 3rds with the foil.
    • Cut out 3 pieces of parchment paper [8" by 3" each] and line the bottom of each section of the baking pan.
    • Lightly mist the parchment and aluminum foil with a little oil using an oil spray bottle.

    Divide the flour and butter:

    • Divide the sifted cake flour into 3 different bowls (35g each).
    • Add 2 g of sifted matcha powder into one bowl.
    • Add 2 g of sifted hojicha powder to another bowl.
    • Leave one bowl plain with just flour.
    • Set bowls aside.
    • Divide the melted butter into 3 different small bowls (20g each).
    • Add 1 teaspoon vanilla extract to one bowl.
    • Leave the two other bowls.
    • Set bowls aside.

    Prepare the egg mixture:

    • Weigh a heat-safe stand mixer bowl. Record its weight.
    • Add the eggs and sugar to the mixer bowl.
    • Place the mixer bowl over top of a small pot of simmering water (ensuring that the bottom of the mixer bowl doesn't touch the water). [This is a bain-marie, or double boiler].
    • Whisk the egg mixture over the simmering water until it reaches a temperature of 109F.
    • Once the egg mixture reaches 109Β°F, remove from the heat.
    • Attach a wire whisk attachment to the mixer and whip the egg mixture on high speed until it reaches "ribbon stage."
    • That's when the eggs are foamy and voluminous, light and pale in colour, and when you lift the whisk, it should fall on itself and hold its shape for a moment.
    • It can take anywhere from 4-5 minutes of beating the eggs and sugar at high speed in an electric mixer.
    • Once the eggs are at "ribbon stage," record the weight with the bowl.
    • Subtract the weight of the bowl (recorded from before adding the eggs and sugar). This is the total amount of egg mixture that you have.
    • Divide the whipped egg mixture into 3 separate bowls.

    Prepare the cake batter:

    • Working with one bowl of whipped egg mixture at a time:
    • Sift the cake flour over the egg mixture.
    • Fold in the cake flour, being careful not to deflate all the air.
    • Pour in the melted butter + vanilla extract on the side of the bowl.
    • Continue to fold the butter into the flour mixture until almost homogenous.
    • Pour the cake batter into 1 section (β…“rd) of the the prepared baking pan.
    • Repeat with the remaining two bowls of flour:
    • Next with the cake flour + matcha, and then with the cake flour + hojicha.
    • Give the baking pan a few raps to release any trapped air bubbles.
    • Bake the cake at 375Β°F/191Β°C for 10-12 minutes, or until the surface of the cake feels dry and springy to the touch.
    • Remove the cake from the oven, carefully peel off the aluminum foil and let it cool on a cooling rack.

    Simple syrup:

    • Bring the sugar and water to a simmer over medium heat, until the sugar has dissolved.
    • Remove from heat and cool.
    • Note: You may not need to use all of the syrup.

    Black sesame filling:

    • In a small bowl, combine the tahini, black sesame powder and honey. Stir the mixture until combined.
    • If the filling appears too thick, add a ΒΌ teaspoon of vegetable oil to loosen.

    Genmaicha icing:

    • Add the contents from 1 genmaicha tea bag to 1 C of powdered sugar and 1-2 teaspoon of milk. [You can steep the tea in a little milk first if you don't want the ground tea leaves in the icing].
    • Stir together until it reaches a spreadable consistency.

    Assemble the cake:

    • Peel off the parchment paper from each cake.
    • Trim the cakes with a sharp serrated knife so that they're even.
    • Brush a little simple syrup on the surface of each cake, just so it's moistened.
    • Spread a thin layer of the black sesame filling on one cake layer. (You can choose whichever layer -- I did it on the hojicha layer).
    • Place another layer of cake on top (vanilla).
    • Spread a thin layer of yuzu jam on the vanilla cake.
    • Top with the matcha cake layer.
    • Spread a thin layer of genmaicha icing over the top of the cake and decorate with rose petals.
    • Let the icing set.
    • Cut the cake into 6 equal slices with a sharp, serrated knife and serve.

    Nutrition

    Calories: 387kcal | Carbohydrates: 56g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 47mg | Potassium: 99mg | Fiber: 1g | Sugar: 42g | Vitamin A: 430IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!

    Inspired by Prue Leith's Angel Cake Slices.

    « Easy Chicken Katsu Curry
    Turkey Bacon Eggs Benedict »

    Reader Interactions

    Comments

    1. Christie

      February 26, 2021 at 9:44 am

      5 stars
      Wow that looks incredible Michelle! The layers are so precise and I bet it tasted amazing!

      Reply
      • Michelle

        March 01, 2021 at 6:44 am

        Thanks Christie, it was a labour of love! πŸ™‚

    2. Tasia ~ two sugar bugs

      February 28, 2021 at 12:59 pm

      This is such a beautiful cake Michelle! I love all those pretty layers and I bet it tastes amazing!

      Reply
      • Michelle

        March 01, 2021 at 6:45 am

        Thank you Tasia! It was indeed delicious!

    3. David @ Spiced

      March 01, 2021 at 4:16 am

      5 stars
      Wow, what an incredible dessert! This is the first I've heard of angel cake slices, too, and what a fun twist with the tea. I totally get what you mean about this dessert taking so much time. However, I do enjoy recipes like that. There's something satisfying about seeing all of the steps come together in a show-stopping treat! Either way, do you deliver? πŸ™‚

      Reply
      • Michelle

        March 01, 2021 at 6:47 am

        Thanks so much David! Definitely was a recipe that kept me on my toes, that's for sure! I can't imagine the pressure those bakers go through on GBBO! πŸ˜‰

    4. Holly

      March 01, 2021 at 2:35 pm

      5 stars
      what a beautiful cake you created? I bet it will take some effort to make thethree distinctive flavored cake but it looks like well worth the effort. I am not familiar with matcha or hojicha but I bet it will go so well with the yuzu jam. Lovely!

      Reply
      • Michelle

        March 01, 2021 at 4:32 pm

        Thank you Holly, it did take a bit of effort, but it was worth it! You'll have to try matcha and hojicha -- they're such delicious teas! πŸ™‚

    5. Heidi | The Frugal Girls

      March 01, 2021 at 5:52 pm

      I really do love all of the fun flavors you've incorporated into this dessert. The finished product is stunning!

      Reply
      • Michelle

        March 02, 2021 at 10:12 am

        Thank you Heidi! πŸ™‚

    6. Caleb - Never Ending Journeys

      March 01, 2021 at 6:43 pm

      Such an elegant and delicious cake idea! The mix of matcha and hojicha looks simply irresistible.

      Reply
      • Michelle

        March 02, 2021 at 10:12 am

        Thanks Caleb -- I couldn't decide between the two teas, so I added both of them! πŸ˜‰

      • Ben | Havocinthekitchen

        March 02, 2021 at 2:51 pm

        5 stars
        Wow, this is a stunning cake! I've never heard of Angel Cake slicesΒ (only angel food cake), but I am positive your version is so much better. I've googled the original recipe, and it didn't impress me at all. This twist, on the other hand, is so elegant and with a sophisticated flavour profile. Never combined sesame and matcha, but this sounds lovely!

      • Michelle

        March 02, 2021 at 3:50 pm

        Thank you Ben!! πŸ™‚ It was a labour of love!

    7. Katherine | Love In My Oven

      March 01, 2021 at 7:40 pm

      5 stars
      Such beautiful, elegant slices of cake!! I love the flavor combination. I'd love this cake with a cup of tea!

      Reply
      • Michelle

        March 02, 2021 at 10:13 am

        Thanks Katherine -- it would be amazing as petit fours for a tea party! πŸ˜€

    8. 2pots2cook

      March 02, 2021 at 2:16 am

      5 stars
      Brilliant and so elegant Michelle ! Brava !

      Reply
      • Michelle

        March 02, 2021 at 10:13 am

        Thank you so much Davorka! πŸ™‚

    9. Sharon

      March 02, 2021 at 10:22 am

      5 stars
      The layers of flavors in these cake are amazing! This is a great cake for tea parties.

      Reply
      • Michelle

        March 02, 2021 at 11:34 am

        Thanks Sharon! Indeed perfect for a tea party!

    10. Kay

      March 02, 2021 at 10:32 am

      5 stars
      I can't wait to try this one out! Perfect for a Great British afternoon tea party!

      Reply
      • Michelle

        March 02, 2021 at 11:35 am

        Thank you Kay! πŸ™‚

    11. Shashi at SavorySpin

      March 02, 2021 at 10:35 am

      Wow - what a stunning dessert! I first saw angel cake slices on the Great British Bake off and Im so glad to have stumbled on your recipe - cannot wait to try this out!

      Reply
      • Michelle

        March 02, 2021 at 11:35 am

        Thanks for stopping by, Shashi πŸ™‚

    12. Rachael

      March 02, 2021 at 10:37 am

      5 stars
      I've never heard of angle cake slice either, until now, and that black sesame filling sounds amazing! This recipe will definitely push me to the next level of baking, but now I'm feeling inspired to give it a shot, perhaps for a mother's day tea get-together with family this May!

      Reply
      • Michelle

        March 02, 2021 at 11:35 am

        Such a great idea, Rachael!

    13. Aimee Mars

      March 02, 2021 at 10:45 am

      5 stars
      Okay, this looks amazing and absolutely beautiful! I bet it's extremely light and fluffy too, which is my favorite type of cake. This is a must try!

      Reply
      • Michelle

        March 02, 2021 at 11:35 am

        Thanks Aimee! πŸ™‚ It's worth the effort!

    14. Raymund

      March 02, 2021 at 5:27 pm

      5 stars
      They look fluffy! I love it specially those combination of flavours

      Reply
      • Michelle

        March 03, 2021 at 9:14 am

        Thanks Raymund! πŸ™‚

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