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Matcha Sponge Cake with Maple Poached Blueberries

Matcha Sponge Cake with Maple Poached Blueberries is a light and airy green tea sponge cake, topped with sous vide maple poached blueberries.
Course Dessert
Cuisine Cake
Keyword cake, matcha
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 10
Author i sugar coat it!

Ingredients

For the sponge:

  • 180 grams pastry flour
  • 180 grams granulated sugar
  • 6 large eggs
  • 15 grams coconut milk
  • 31 grams coconut yogurt or sour cream
  • 22 grams matcha green tea powder
  • 1 Rodelle vanilla bean scraped

For the berries:

  • 2 punnets fresh blueberries
  • 1 cup pure maple syrup
  • ½ cup water to thin the syrup

For the whipped topping:

  • 250 millilitres 35% whipping cream
  • granulated sugar as needed
  • Rodelle almond extract to taste

Instructions

Make the sponge:

  • Preheat oven to 340ºF. Prepare the baking mold or pan and set on a baking tray.
  • Sift the flour and matcha together in a small bowl and set aside.
  • In the bowl of a stand mixer fitted with the whisk attachment, whip the eggs for 10 minutes. Add the sugar, vanilla and continue whipping 10 minutes, until the mixture has doubled in volume.
  • Use a silicone spatula to fold the flour and matcha mixture into the whipped eggs.
  • Fold in the coconut cream until evenly combined.
  • Pour the cake mixture into the mold and bake for 30-40 minutes, depending on your oven and pan size.
  • Use a toothpick to check for doneness and remove the cake from oven.
  • Top with berries or whipped cream and enjoy!

Make the berries:

  • Heat water bath to 85ºC. Add all ingredients to a freezer bag, seal using the water displacement method and cook for 20-30 minutes. Allow to cool slightly before topping cake. (You can prepare this stovetop if you don't own an immersion cooker)

Make the whipped cream:

  • Add the whipping cream, sugar and extract to a chilled bowl and whisk to soft, stable peaks with a chilled whisk.