Matcha Fraisier
Matcha sponge cake:
  • 4 eggs
  • 40ml vegetable oil
  • 1 teaspoon vanilla extract
  • 100g white sugar
  • 80g all-purpose flour, sifted
  • 20g cornstarch
  • 1 tablespoon matcha powder
  • 1 pinch salt
  • 1 drop green food coloring (optional)
Citrus Mousseline cream:
  • 300ml whole milk
  • 2 lime rinds
  • 2 mandarin rinds
  • 3 egg yolks
  • 100g white sugar
  • 30g cornstarch
  • 1 pinch salt
  • 20g butter
  • 4g gelatin + 20ml cold water
  • 200ml heavy cream, whipped
  • 1 teaspoon vanilla extract
Citrus syrup:
  • 80g white sugar
  • 120ml water
  • 1 lime rind
  • 1 mandarin rind
Swiss meringue:
  • 2 egg whites
  • 100g white sugar
  • 1 pinch salt
  • 1 teaspoon vanilla extract
You will also need about 1½ pounds fresh strawberries
Matcha sponge cake:
  1. Sift the flour with salt and matcha powder, as well as cornstarch.
  2. Separate de eggs.
  3. Mix the egg yolks with the oil in a small bowl. Ad the vanilla and mix well.
  4. In a different bowl, whip the whites until fluffy. Add the sugar, gradually, and mix until the meringue is stiff and glossy.
  5. Stir in the egg yolk mixture and mix with a spatula. If you're using food coloring, add it now.
  6. Fold in the sifted flour, in three or four addition, mixing gently with a spatula until incorporated.
  7. Spoon the batter in a 8-inch round cake pan and bake in the preheated oven at 350F for about 25 minutes or until golden brown and it passes the toothpick test.
  8. Allow the cake to cool down in the pan then cut in half to obtain two discs of sponge cake.
Cistrus Mousseline cream:
  1. Bring the milk to a boil in a saucepan and add the lime and mandarin rind. Remove off heat and infuse for 10 minutes then remove and discard the citrus rinds.
  2. Place the milk back on heat.
  3. Bloom the gelatin in cold water.
  4. Mix the egg yolks with sugar until creamy then add the cornstarch and salt and mix well.
  5. Pour the hot milk slowly over this mixture then place back on heat and cook for a few minutes until thickened.
  6. Remove from heat and stir in the butter, then add the gelatin.
  7. Cover with plastic wrap and refrigerate a few hours.
  8. When completely chilled and set, mix the cream to soften it then stir in the whipped cream and vanilla.
Citrus syrup:
  1. Combine all the ingredients in a saucepan and cook for 2-3 minutes.
  2. Strain and cool before use.
To assemble the cake:
  1. Place a disc of sponge cake in a cake ring lined with acetate sheet.
  2. Brush it with citrus syrup then cover with a layer of freshly halved strawberries - on the outter rim of the ring.
  3. Spoon a few tablespoons of mousseline cream in the center to hold the strawberries in place.
  4. Continue adding strawberries until the center is packed as well.
  5. Top with mousseline cream.
  6. Cover with the remaining disc of sponge cake and brush with syrup again.
  7. Place in the fridge for a few hours.
Swiss meringue:
  1. Combine the whites with sugar in a bowl and place over a hot water bath.
  2. Cook, stirring all the time, until the mixture reaches 65C.
  3. Remove from heat and whip for 7-10 minutes until glossy and stiff.
  4. Add the vanilla then pipe the meringue over the cake.
  5. Toast with blowtorch and decorate with strawberries and mint leaves.
  6. Serve the cake chilled!
Recipe by Pastry Workshop at