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Angel cake slices on white plate with forks.

Matcha Hojicha Vanilla Angel Cake Slices

Three layered cake slices with tea flavours: matcha, hojicha and genmaicha; layered with black sesame and yuzu jam.
Course Dessert
Cuisine Asian, English
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 6 slices
Calories 387kcal
Author Michelle



  • 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:

  • ¼ C granulated sugar
  • ½ 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



  • Preheat oven to 375°F/191°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 109°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 (⅓rd) 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 375°F/191°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 ¼ 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.


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