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Matcha Jasmine Cake

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.
Course Dessert
Cuisine Asian, Japanese
Prep Time 1 hour 15 minutes
Cook Time 25 minutes
Total Time 1 hour 40 minutes
Servings 12
Calories 221kcal
Author Michelle


Jasmine milk:

  • 60 ml whole milk
  • 1 tablespoon jasmine green tea
  • 2 tablespoon dried jasmine flowers

OR (instead of green tea + dried jasmine flowers):

  • 2 teaspoon jasmine tea powder

Jasmine whipping cream:

  • 300 ml heavy whipping cream at least 36% MF (milkfat), chilled
  • 2 teaspoon powdered sugar
  • 1 tablespoon jasmine green tea
  • ¼ C dried jasmine flowers

OR (instead of green tea + dried jasmine flowers):

  • 1 tablespoon jasmine tea powder

Matcha jasmine cake:

  • 4 egg whites room temperature
  • 40 g granulated sugar
  • ¼ teaspoon cream of tartar
  • 4 egg yolks
  • 40 g granulated sugar
  • 40 ml jasmine milk (from above)
  • 40 ml vegetable oil
  • 100 g cake flour


  • ½ C yuzu curd

Matcha whipping cream:

  • 1 C jasmine whipped cream from above
  • 2 teaspoon matcha powder
  • 1 teaspoon powdered sugar


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:

  • Preheat oven to 325°F/163°C.
  • Line two 6" round pans with parchment paper. Set aside.
  • In a bowl, whisk together egg yolks with 40g granulated sugar, vegetable oil, matcha, and jasmine milk tea mixture.
  • Sift in the cake flour over top of the egg yolk mixture and fold gently to combine, until there are no lumps.
  • 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 325°F/163°C 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.

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.
  • Decorate the cake with the matcha whipped cream to your liking.
  • Chill and store the cake in the fridge until ready to serve.


Calories: 221kcal | Carbohydrates: 21g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 98mg | Sodium: 60mg | Potassium: 86mg | Fiber: 0.2g | Sugar: 15g | Vitamin A: 540IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 0.4mg