A harmonious blend of Japanese flavors, Matcha Red Bean Cream Cake features soft, airy sponge cake layers infused with earthy matcha green tea. The cake is filled with light, sweet red bean paste (azuki) and velvety fresh cream, creating a perfect balance between the slight bitterness of matcha and the natural sweetness of red bean. Often dusted with matcha powder or decorated with whipped cream and red beans, this cake is an elegant and refreshing dessert for tea lovers.

Prep

30 min

Bake

1 hrs 30 min

Total

2 hrs

Yield

7 inch cake

Ingredients

Matcha Sponge
• RedMan Whole Egg | 12088 | 6 nos.
• RedMan Fine Sugar | 1416 | 125 gm
• RedMan Sponge Cake Stabilizer | 14005 | 10 gm
• Water | --- | 1 Tbsp
• RedMan Cake Flour | 1208 | 160 gm
• RedMan Unsalted Butter (melted) | 68328 | 120 gm
• RedMan Matcha Powder | 67707 | 1 Tbsp

Filling
• Millac Whipping Cream | 1917 | 350 gm
• RedMan Fine Sugar | 1416 | 60 gm
• Tomizawa Azuki Red Bean | 100553 | 200 gm
• Ojinotsuyu Matcha Powder | 60429 | 1 Tbsp
• Hot Water | --- | 3 Tbsp

Instructions

**Directions (Matcha Sponge)**
1. Put the egg, sugar, sponge cake stabilizer, water and flour into the mixer and whip up to 2½ time the volume.
2. Dissolve the matcha powder with 2 tbsp water and add into the egg mixture and mix well.
3. Add in the melted butter and mix well.
4. Pour the ready mixture on the tray and bake at 180°C for 15-20 minutes.
5. Take out and let it cool.

**Directions (Filling)**
1. Put the whipping cream and sugar into the mixing bowl

and whip until semi firm.
2. Dissolve the matcha powder with a hot water and add into it and mix well.

**Finishing**
1. Cut the sponge cake to 3 pieces, put 1 piece on the cake board.
2. Pipe the filling on it and sprinkle with red bean.
3. Put the second sponge and pipe the filling on it, sprinkle with red bean.
4. Lastly, put the last sponge on it and press slightly. Coat the whole cake with the balance cream.
5. Keep the cake in the fridge to let it set.
6. Take out and dust with some matcha powder.
7. Keep in the fridge and ready to serve.

Tips

1. Choose high-quality matcha : Use ceremonial or culinary-grade matcha for a vibrant green color and rich flavor. Lower-quality matcha can taste bitter and dull the cake's color.
2. Sift the matcha : Matcha powder tends to clump, so make sure to sift it well before adding it to your batter to ensure an even distribution without green specks.
3. Whip the cream properly : For the filling, use heavy whipping cream and beat it until it forms stiff peaks. You can add a little matcha powder and sugar to flavor the cream. Make sure the cream is cold when whipping to achieve a light, airy texture.
4. Cool the cake completely : Before assembling, make sure the cake layers are completely cool. Warm cake can melt the whipped cream, making the layers slip or sag.