Matcha Jasmine Cake with Yuzu Curd

This Matcha Jasmine Cake features a light chiffon cake flavoured with green tea and jasmine flowers, layered with bright, citrusy yuzu curd and softly whipped jasmine cream.

Why you'll love this recipe

This fragrant, soft and light cake is based on my Perfect Swiss Roll Cake recipe.

It makes a small 6" layered cake, great for a small family.

There is no need for chemical leaveners such as baking powder since the cake is leavened by whipped egg whites.

Unlike buttercream-based cakes, this whipped cream-style cake does not need to sit at room temperature prior to serving.

Using a high quality matcha powder gives the cake a delicious tea flavour.

This butter-free cake is paired with a slightly tart yuzu curd which is balanced with the delicate jasmine whipped cream.

What is jasmine tea?

It is usually found as a green tea that is scented with dried jasmine flowers.

What is jasmine flower?

Fresh jasmine flowers are white in colour and when dried, turn into a pale yellow colour.

The jasmine flowers exhibit a delicate, pleasant floral scent and aroma that is used in Chinese green tea, fragrances, soaps and potpourri. 

You can find dried jasmine flowers in Asian grocery and specialty spice stores.

Recipes using jasmine:

Strawberry Jasmine Tea Sorbet

No-Churn Jasmine Tea Ice Cream

Sparkling Strawberry Lychee Jasmine Tea

Jasmine Milk Tea

What is matcha?

Matcha is a finely milled Japanese green tea.

Unlike other green teas, matcha is made by steaming and drying the delicate shade-grown tea leaves, and grinding the entire leaves into a fine powder.

A good quality matcha will have a bright green hue, and a fresh, slightly grassy scent.

Matcha powder should not be a dull yellow or brown colour, or unpleasant taste as this may indicate it has oxidized. 

What is yuzu?

Yuzu (also known as yuja in Korean) is a citrus fruit originating from China and is used commonly in Japanese cuisine.

It is bright yellow in colour, with a resemblance to grapefruit and orange/lemon. 

Yuzu has a bright, tart and aromatic flavour.

It can be hard to find yuzu in North America.

However, you can find yuzu juice in specialty Asian or Japanese stores. 

Recipes using yuzu:

Matcha Yuzu Gin Fizz

Baked Matcha Yuzu Olive Oil Doughnuts

Matcha Yuzu Hot Cross Buns

Ingredients you'll need

For the matcha jasmine cake:

• egg whites: best at room temperature, which will whip up with more volume than cold from the fridge
• granulated sugar: adds sweetness to the cake and stability to the egg white meringue
• cream of tartar: is an acid that helps stabilize the whipped egg whites
• matcha powder/green tea powder: use the highest quality matcha for the best flavor and color
• egg yolks
• whole milk
• jasmine tea/dried jasmine flowers: to infuse into the milk; if you can find jasmine tea powder, you can use that instead and bypass infusing the milk
• vegetable oil: you can use any neutral vegetable oil, such as avocado oil 
• cake flour: contains less protein than all-purpose or bread flour and yields a light texture; do not use bread flour for this cake

Filling:

• yuzu curd: you can use a store-bought curd, or make your favourite lemon curd recipe and substitute with yuzu
  • Tip: for a short-cut version, use lemon curd and add in freeze-dried yuzu powder

Jasmine whipped cream:

• jasmine tea/dried jasmine flowers: to infuse into the cream; you can also use jasmine tea powder
• heavy whipping cream: chilled, at least 36% milkfat (MF)
• powdered sugar: also known as icing sugar or confectioner's sugar; adds a little sweetness

Matcha whipped cream:

• jasmine whipped cream (from above)
• matcha powder
• powdered sugar

You can find these ingredients in Asian or Japanese/specialty grocery stores.

How to make it

Infuse the milk with jasmine tea

Heat up whole milk in a small saucepan (or microwave) until scalding hot.

Add in the jasmine green tea and dried jasmine flowers.

Give the milk a stir and let it steep for 10 minutes.

Strain the milk from the tea and jasmine flowers.

Note: As the tea and flowers will absorb some of the milk, add enough milk to make a total of 40ml jasmine milk.

Note: If using jasmine tea powder, just whisk the tea powder with the milk.

Infuse the jasmine whipped cream

Pour the heavy cream into a saucepot and add in the jasmine green tea and jasmine flowers.

Heat over low heat until scalding hot (do not boil).

Remove from heat and let it steep for 10 minutes.

Strain the cream through a sieve and remove tea and jasmine flowers.

Cool completely and chill the jasmine cream in the fridge overnight, until ready to use.

Note: If using jasmine tea powder, add the jasmine tea powder to the whipping cream and powdered sugar and proceed to "prepare the jasmine whipped cream."

Make the matcha jasmine cake batter

In a bowl, whisk together egg yolks with 40g granulated sugar, vegetable oil, matcha, and jasmine milk tea mixture.

In a clean stand mixer bowl fitted with a whisk attachment, add in the egg whites and mix on low speed.

Once the egg whites are slightly foamy with bubbles, add in a little cream of tartar (or lemon juice/vinegar).

Gradually increase the speed of the mixer, and slowly pour in 40g granulated sugar.

Continue to whip the egg whites until fluffy, shiny and reaches a soft peak. (The egg whites will form a curved tail at the end of the whisk).

Fold about a third of the egg whites into the egg yolk batter. This will help to loosen up the egg yolk batter.

Add the next 3rd of the egg white mixture, folding it into the egg yolk mixture.

Continue to fold until all of the remaining egg white mixture is incorporated into the batter, taking care not to overfold.

Divide and transfer the cake batter into two 6" round pans (use a scale to evenly distribute).

Gently tap the pans a few times to release any trapped air bubbles.

Bake the cake

Bake at 325F for 25-30 minutes, or until a toothpick inserted comes out clean. The top of the cake should be dry and springy to the touch.

Remove the cakes from the oven and immediately drop them from a height of about 1' (to prevent too much shrinkage).

Cool the cakes in the pan for about 2 minutes before transferring to a wire rack to cool completely.

Tip: use a thin knife to loosen the edge of the cake from the pan.

Prepare the jasmine whipped cream

Pour the cold jasmine cream to a large chilled bowl or stand mixer bowl fitted with a wire whisk.

Add in the powdered sugar and whip until soft peaks. (Reserve a portion for the matcha whipped cream).

Make the matcha whipped cream

Take about 1 C of the jasmine whipped cream and whisk in the matcha powder and powdered sugar to incorporate.

Decorate the cake

Slice each cake in half equatorially. 

Place one cake round onto a cake board.

Pipe jasmine whipped cream around the circumference of the cake.

Add a layer of yuzu curd to the centre and smooth with an offset spatula.

Place the second cake round on top.

Repeat with the remaining layers, ending with a matcha cake round on top.

Working quickly, add the softly whipped jasmine whipped cream to the cake and cover the surface with an offset spatula.

Place cake into the fridge to set.

For the matcha whipped cream, take a portion (about 1 C) of the jasmine cream and whisk in the matcha powder.

Decorate the cake with the matcha whipped cream to your liking.

Chill and store the cake in the fridge until ready to serve.

How to store & serve

Store the cake in the fridge until ready to serve.

Freeze cake slices well wrapped in a freezer-safe container for up to 3 months.

Defrost the cake in the fridge overnight, or bring to room temperature for 30 minutes prior to serving.

Expert tips & troubleshooting

On making the egg white meringue:

For the eggs, it's best to separate them while cold from the fridge and then let the egg whites and yolks sit at room temperature before proceeding with the recipe.

This will help the meringue mixture whip up with more volume.

Adding the sugar gradually in increments, builds a stable meringue structure.

Adding a little cream of tartar or lemon juice also helps to stabilize the meringue, so it doesn't deflate as quickly.

My cake souffléd and overrose during the baking process.

The cake will deflate as it cools. If it has cracked, you can trim down the layer.

For next time, be careful not to overwhip the egg whites. Be sure to whip the egg white meringue to soft peaks.

Your oven may run hot. Try baking the cake at a lower temperature (reduce by 25 degrees F).

Can I use a Swiss meringue buttercream instead?

Yes, you can use a buttercream filling if you'd like.

Other cake recipes you may like

Be sure to check out these recipes:

Perfect Swiss Roll Cake

Black Forest Cake

Taro Coconut Cake

Snow White Swiss Roll Cake

Pandan Durian Cream Roll Cake

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