Sakura Matcha Mousse Cake

There’s something incredibly special about baking, especially when it comes to a stunning dessert like Sakura Matcha Mousse Cake. I remember the first time I was introduced to this dreamy dessert; it was during a spring gathering, where the air was filled with the invigorating scent of cherry blossoms. The cake not only looked beautiful but also tasted ethereal, with the delicate flavors of matcha and sakura blending harmoniously. As I took my first bite, the creamy mousse melted in my mouth, and I instantly knew this was a recipe I had to master.

Creating Sakura Matcha Mousse Cake is a delightful journey of flavors and textures. The vibrant green matcha powder gives the cake its unique character, while the sakura leaf powder adds a subtle floral note. This dessert is perfect for special occasions or simply when you want to impress your family and friends. It’s a cake that brings joy and elegance to any table.

Preparing this cake reminds me of spring’s beauty, where each ingredient plays a pivotal role in crafting this delightful treat. I often find myself daydreaming about the beautiful presentation of this cake, with its gorgeous layers and the delicate cherry purée creating a stunning visual impact. The best part? It’s not as complicated as it seems! Once you get the hang of the steps, you’ll want to make it over and over again.

This cake isn’t just visually spectacular; it’s also a feast for your taste buds. Each bite offers a perfect balance between sweetness and the rich earthiness of matcha, making it a memorable addition to any dessert spread. Every time I share this cake with others, I find myself smiling as they savor each bite. Let me take you through the process of making this lovely Sakura Matcha Mousse Cake that will surely have everyone asking for seconds!

Ingredients You’ll Need for Sakura Matcha Mousse Cake

The ingredients for Sakura Matcha Mousse Cake are carefully selected to create a harmonious blend of flavors and textures. Each component serves a purpose, enhancing the overall experience of the cake. The combination of matcha, sakura, and creamy mascarpone creates a delightful dessert that is both satisfying and refreshing.

• 2 large eggs, separated: Essential for both the cake and mousse, the egg yolks add richness, while the egg whites contribute to the airy texture.
• 3 tablespoons granulated sugar: This sweetener balances the flavors, enhancing the overall taste of the cake.
• 1 tablespoon vegetable oil: Adding moisture and tenderness, this ingredient ensures the cake stays soft and delicious.
• 2 teaspoons matcha powder: The star of the cake, providing a vibrant color and earthy flavor that defines the dessert.
• 1 teaspoon sakura leaf powder: Adding a delicate floral note, this ingredient complements the matcha beautifully.
• 3 tablespoons whole milk: Contributing to the cake’s moisture, this ingredient helps create a tender crumb.
• 3/8 cup (1.5oz/40grams) cake flour, sifted: Light and finely milled, cake flour ensures a soft texture in the cake layers.
• 1/4 teaspoon fine sea salt: Enhancing flavors, salt brings out the sweetness in the cake.
• 2 1/2 sheets gelatin (substitute 1 packet powdered gelatin): Necessary for setting the mousse, ensuring it holds its shape.
• 1/4 cup whole milk: Used in the mousse, this adds creaminess and smoothness.
• 1/2 cup mascarpone cheese, at room temperature: Rich and creamy, mascarpone provides a luxurious texture to the mousse.
• 1/3 cup granulated sugar: Sweetening the mousse, it balances the flavors beautifully.
• 3/4 cup heavy whipping cream: Whipped to soft peaks, it adds lightness to the mousse, making it airy and fluffy.
• 1 teaspoon vanilla extract: Enhancing the overall flavor of the mousse, vanilla adds warmth.
• 2-3 tablespoons strained cherry purée: For an added flavor twist, this purée can be used to create a beautiful pink hue in the mousse.

Step by Step Instructions for Sakura Matcha Mousse Cake

Creating the Sakura Matcha Mousse Cake is a rewarding experience. Follow these detailed steps to ensure that you achieve the best results. Each phase is crucial for building the delightful layers and achieving that beautiful mousse texture.

1. Preheat your oven to 350 degrees F. Prepare an 8-by-8-inch square baking pan by lightly oiling it and lining it with parchment paper. Make sure to leave overhang on two edges for easy removal later. This will help in lifting the cake out without any hassle.

2. In a large mixing bowl, whisk together the egg yolks and half of the granulated sugar until the mixture is smooth and slightly lightened in color. While whisking, slowly drizzle in the vegetable oil until it’s fully incorporated. This process builds a nice base for your batter.

3. In a separate small bowl, combine the matcha powder and sakura leaf powder. Drizzle in about 1 tablespoon of whole milk and whisk until the powders dissolve completely, forming a smooth mixture. Gradually add the remaining milk while whisking to ensure a consistent texture.

4. Pour the matcha mixture into the egg yolk mixture and stir until combined. Sift the cake flour and fine sea salt over the mixture and gently fold until it is fully incorporated. Be careful not to overmix; a few flour streaks are okay.

5. In a separate bowl, whip the egg whites with an electric mixer until frothy. Gradually add in the remaining granulated sugar and continue beating until soft peaks form. This step is essential to provide the cake with a light and airy texture.

6. Spoon about one-third of the whipped egg whites into the batter and gently stir to lighten it. Then, add the remaining egg whites and fold until no white streaks remain. Use a large rubber spatula for this to ensure even mixing.

7. Pour the batter into the prepared baking pan, spreading it evenly. Gently lift the pan a few inches and drop it back down to release large air bubbles and level the top.

8. Bake in the preheated oven for 13 to 15 minutes or until a toothpick inserted in the center comes out clean. Once done, remove the cake and use the parchment overhang to lift it out of the pan. Place it on a wire rack to cool completely.

9. Once cooled, use a round cake cutter to cut out a 6-inch round from the cooled cake. Place the round cake inside a cake ring lined with acetate. This will make it easier to remove the mousse later.

10. For the mousse, cut the gelatin into strips and soak it in cool water to soften. If using powdered gelatin, sprinkle it over 1 tablespoon of cool water and let it bloom. Meanwhile, heat the whole milk in the microwave until steaming.

11. Remove the softened gelatin and wring out any excess water. Add it to the hot milk and whisk until fully dissolved. If using powdered gelatin, add the bloomed gelatin to the hot milk and whisk until melted.

12. In a mixing bowl, combine the mascarpone cheese. Pour in the warm milk-gelatin mixture and the granulated sugar, whisking until smooth and no lumps remain. Mix in the vanilla extract for added flavor.

13. In another bowl, whip the heavy whipping cream until it shows texture but doesn’t hold soft peaks yet. Add one-third of the whipped cream to the mascarpone mixture to lighten it. Then, fold in the remaining whipped cream until fully incorporated.

14. Transfer half of the whipped cream mixture to another bowl and mix in the strained cherry purée or food coloring as desired. This will create the pink mousse layer.

15. To achieve the beautiful striped effect, scoop about one-third cup of white mousse onto the center of the cake in the ring. Follow this with one-third cup of the pink mousse. Repeat this process, alternating between the two colors, creating concentric circles until you have built up the mousse layers.

16. Refrigerate the cake until fully set, which can take at least 3 hours or overnight for best results. This will allow the mousse to firm up beautifully.

17. When ready to serve, carefully remove the cake ring and acetate. Slice using a hot knife for clean, elegant cuts. Keep any leftovers refrigerated for up to 3 days.

Customization Ideas

This Sakura Matcha Mousse Cake can be customized in several delightful ways to suit your taste and occasion. Here are some ideas to inspire you:

• Flavored Mousse: You can experiment with different fruit purées such as raspberry, mango, or passion fruit for unique flavor combinations.
• Decorative Toppings: Top the mousse with fresh fruits, edible flowers, or chocolate shavings to elevate its appearance.
• Layering Options: Consider adding a layer of sponge cake or ladyfingers in between the mousse layers for added texture.
• Matcha Concentration: Adjust the amount of matcha powder according to your taste preference; more can intensify the flavor.
• Make it Vegan: Substitute eggs and dairy with plant-based alternatives for a vegan version of this cake.

Serving This Sakura Matcha Mousse Cake

When it comes to serving Sakura Matcha Mousse Cake, presentation is key. Here are some suggestions to make this dessert shine at your gathering:

• Chill Before Serving: Always keep the cake refrigerated until you’re ready to serve. This helps maintain the mousse’s delicate texture.
• Elegant Plating: Serve slices on elegant dessert plates, possibly garnished with additional cherry purée or fresh fruits for a pop of color.
• Pairing Drinks: Pair the cake with a light tea or sparkling water to cleanse the palate between bites.
• Occasional Treat: This cake is perfect for spring celebrations such as birthdays, garden parties, or even a cozy afternoon tea with friends.
• Seasonal Freshness: Use seasonal fruits like strawberries or blueberries as a side to enhance the refreshing nature of the dessert.

FAQ

Conclusion

The Sakura Matcha Mousse Cake is a beautiful representation of spring, showcasing delicate flavors and an elegant presentation. It’s a delightful dessert that captivates both the eyes and the palate. I encourage you to try your hand at this recipe; it’s a wonderful way to impress your family and friends with your baking skills. Enjoy the experience and the delicious results that come with it!

Sakura Matcha Mousse Cake

The ultimate dessert for spring, Sakura Matcha Mousse Cake blends rich matcha flavor with delicate sakura essence, resulting in a light, creamy treat. This stunning cake is perfect for any occasion, showcasing layers of airy mousse and soft cake that will impress your guests. Make it tonight for a truly delightful experience!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Desserts

Cuisine: Japanese

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 2 large Eggs separated
• 3 tablespoons Granulated Sugar
• 1 tablespoon Vegetable Oil
• 2 teaspoons Matcha Powder
• 1 teaspoon Sakura Leaf Powder
• 3 tablespoons Whole Milk
• 3/8 cup Cake Flour sifted
• 1/4 teaspoon Fine Sea Salt
• 2 1/2 sheets Gelatin (substitute 1 packet powdered gelatin)
• 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 (you can also use food coloring if you prefer)

Equipment

• Frying pan
• Wooden Spoon
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Peeler
• Baking Sheet

Method

 

1. Preheat your oven to 350 degrees F. Prepare an 8-by-8-inch square baking pan by lightly oiling it and lining it with parchment paper. Make sure to leave overhang on two edges for easy removal later.
2. In a large mixing bowl, whisk together the egg yolks and half of the granulated sugar until smooth and lightened. While whisking, drizzle in the vegetable oil until fully incorporated.
3. Combine the matcha powder and sakura leaf powder in a small bowl, drizzle in about 1 tablespoon of whole milk and whisk until smooth.
4. Pour the matcha mixture into the egg yolk mixture and stir until combined. Sift the cake flour and fine sea salt over the mixture and fold until fully incorporated.
5. In a separate bowl, whip the egg whites with an electric mixer until frothy. Gradually add the remaining granulated sugar and beat until soft peaks form.
6. Fold one-third of the whipped egg whites into the batter to lighten it, then gently fold in the remaining whites until no streaks remain.
7. Pour the batter into the prepared baking pan and spread it evenly. Gently drop the pan to release air bubbles and level the top.
8. Bake for 13 to 15 minutes or until a toothpick comes out clean. Remove from oven and let cool completely on a wire rack.
9. Use a round cake cutter to cut a 6-inch round from the cooled cake and place it inside a cake ring lined with acetate.
10. For the mousse, cut the gelatin into strips and soak in cool water. Heat whole milk in the microwave until steaming.
11. Add the softened gelatin to the hot milk and whisk until dissolved. In a bowl, combine mascarpone cheese and the milk-gelatin mixture, whisking until smooth.
12. In another bowl, whip the heavy whipping cream until it shows texture but doesn’t hold soft peaks yet. Fold one-third into the mascarpone mixture, then fold in the remaining cream until incorporated.
13. Transfer half of the whipped cream mixture to another bowl and mix in the strained cherry purée or food coloring.
14. Scoop about one-third cup of white mousse onto the center of the cake, then layer with one-third cup of pink mousse. Repeat to build up layers.
15. Refrigerate until set, at least 3 hours or overnight. Remove the ring and slice using a hot knife before serving.

Notes

• Storage: Keep leftovers in the refrigerator to maintain freshness.
• Freezing: This dessert does not freeze well due to the mousse texture.
• Pairing: Serve with a light tea or fresh fruits.
• Decorations: Add edible flowers or fresh fruits for a beautiful presentation.
• Serving Size: Adjust portions according to your gathering size.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.