Matcha Sponge Cake with Raspberries & Lemon Curd Cream + Blog’s 1st Birthday!



Just last week, ‘Cupcakes & Curries’ turned ONE!

It’s been a while. I know. I fuss over too many details. That’s why. I wanted the blog to have a new look, a makeover of sorts, to mark my first year in blogging. How do you like it so far? I’ve kept it clean and made the images slightly larger. Colour has been added with a new banner. And all this was possible because of the wonders of me re-learning the basics of Adobe Photoshop. Yay! I’ve spent many nights alternating between World Cup/sitcoms and my laptop screen to come up with what you see here and dare I say, I’m pretty proud of it.

Another thing I’m quite proud of is this cake. You see, years ago, in secondary school (high school), I was tasked to make a Victoria Sponge Cake during a Home Economics class. As luck would have it, I had a partner who couldn’t crack an egg to save her life and I was a  bespectacled klutz. Needless to say, Queen Victoria wouldn’t have been too happy with the outcome. So this cake is dedicated to my not-so-encouraging Home Econs teacher, Mrs Wong…   My, how Wong you were. Look  what I’ve made now.

The irony of this story is, years later, I became a teacher.

Anyways. Cake.



I was inspired by Edd Kimber’s (The Boy who Bakes) Strawberry Shortcake recipe in ‘Say it with Cake’ and one of my favourite beverages, Matcha Latte. So, I swapped some plain flour for a little matcha (green tea) powder ,hence, the weird flour weight. This genoise sponge recipe is light and moist with the simple sugar syrup .There’s a hint of sweetness to counter the green tea. The slightly bitter tea taste is also offset by the citrusy lemon curd in the cream and the raspberries. This is a very light cake that is perfect for afternoon tea.

Matcha Sponge Cake with Raspberries and Lemon Curd Cream

  • Servings: 12-15
  • Difficulty: Easy/Moderate

Credit: Edd Kimber, Say it with Cake


Sponge Cake

  • 30g unsalted butter, melted and cooled
  • 5 large eggs
  • 130g caster sugar
  • 122g plain flour
  • 3 g good quality matcha powder*(not green tea from tea bags)
  • raspberries

Simple Syrup

  • 1/2 cup  sugar
  • 1/2 cup water

Whipped Cream

  • 300 ml double cream (with at least 35% fat)
  • 2 tsp icing sugar
  • 1/2 cup of lemon curd

*You could make this with more matcha (4 or 5 grams) as long as the flour and matcha add up to 125g. Too much match may cause your cake to be bitter ,oily and dry as tea powder absorbs more water and less oil than regular flour. As not much flour is used in this recipe 3-4grams of matcha powder is just about perfect.

1. Preheat the oven to 160°C(fan) or 180°C/350°F (convection) then grease and line the bottom and sides of two 8 inch/ 20 cm cake tins with baking parchment, greasing the parchment too.Melt the butter and set aside to cool.

2.Put the eggs and sugar into a heatproof bowl ( I used my kitchen aid bowl) set over a saucepan of simmering water, making sure the water does not touch the bowl. With a large whisk, whisk constantly until all the sugar has dissolved and the mixture is slightly warm to the touch.

3. Remove bowl from saucepan and using a mixer with a whisk attachment, whisk for 5 minutes on high speed (KA Speed 8). Mixture will turn very pale and very fluffy. Then, reduce speed to  medium (KA speed 4-6) for another 3 minutes. The mixture should have tripled in volume and when the whisk is lifted from the bowl, it should form a slowly dissolving ribbon.It’s essential to achieve this marshmallow-like look for the cake to be very light.



4. Sift the matcha powder and flour into a bowl to evenly distribute the matcha. Sift the matcha-flour mix into the cake mixture. Using a balloon whisk, gently incorporate the matcha-flour mix, retaining as much volume as possible.All the flour should be fully incorporate without any lumps.

5.  Take a large spoonful of  the batter and add it to the melted butter, then mix it together. This will lighten the butter and make it easier to incorporate it into the batter. Gently fold this butter mixture into the batter.

6. Divide the batter equally between the 2 prepared tins and gently level out. You could (if you must) tap the cake pans once on your kitchen counter to remove large air bubbles for aesthetic reasons. Bake for 20-25 minutes or until risen, golden and the cake springs back when you touch it in the middle. When a skewer is inserted into the centre, it should come out clean.

7. Allow the cakes to cool in the tins for about 10 minutes before inverted them onto a wire rack to cool completely.

8. To make the simple syrup, boil the sugar and water only until the sugar dissolves. Remove from heat and cool. Once cakes have cooled, brush with generous amounts of sugar syrup on both sides of cooled cakes. This keeps the cake moist. You could trim of the topmost golden part of the cake with a serrated knife, if you prefer a very uniform look.

9. For the whipped cream, put the cream and icing sugar into a large bowl and whisk until soft peaks form. Then, swirl in spoonfuls of lemon curd.

10. To assemble cake,put the first layer on a serving plate and top with the lemon curd-whipped cream. Gently place the other layer on top and top with more of the lemon curd-whipped cream and arrange raspberries. Drizzle with more lemon curd on top or dust the raspberries with some icing sugar before serving. The cake tastes better chilled.

It’s best to eat the cake as soon as it is made because of the whipped cream, but it keeps  quite well for 1-2 days in the fridge.

The cake can be made in advance up to Step 9. Cling wrap the cakes and store in fridge for up to a day ahead of serving.



A very special thank you…

Thank you readers for putting up with all my ramblings/food obsessions/blog posts this past year! I’ve especially loved your comments on the posts. So, please do comment on how much you hate/love my posts or how the recipes turned out or simple just to chat. I do ask for suggestions on what I should be making on my Facebook posts so please hop on over for some updates and useful cooking tips and many other food/travel-related news here. I look forward to knowing more foodie friends in the coming year. Very exciting news for next year! We might be moving to beautiful country in the southern hemisphere. More news in months to come.


One year ago : A Homage to my Earliest Food Inspirations- My Grandparents 



15 Comments Add yours

  1. nimmiafzal says:

    Happy 1st birthday to your lovely blog..
    Glad to meet you.. I am a beginner in food blogging!! So its really inspiring to know your blog is 1 year old..
    Happy blogging!! Loved your images..
    Yummmy cake!!!


    1. Vasun says:

      Hi Nimmi, Thank you! Thanks for stopping by. Your spinach & chicken patties look yummy. Looking forward to reading your blog too.


      1. nimmiafzal says:

        😊Thank you so much!!


  2. evaenlien says:

    congratz- on the blog and the cake! Both look amazing 🙂


    1. Vasun says:

      Hi! Thank you so much:) and thanks for stopping by!


  3. Happy blogversary and what a lovely way to celebrate!


    1. Vasun says:

      Hi Anjana! Glad to hear from you again 🙂 Thanks! It was a little celebration with just me and the cake. The whole cake!


    1. Vasun says:

      Thanks Jenn 🙂 Glad you think so. It was yummy, if I’ll say so myself! I don’t really like very sweet things (though I had a sweet tooth when I was a kid) and this cake was just the right amount of sweetness.


  4. Michelle says:

    And what a lovely cake it is. Mrs. Wong would surely be quite proud. Many happy returns!


    1. Vasun says:

      Hi Michelle! Thank you! Mrs Wong won’t be given any cake. This cakes too nice for her 😉 Loving your latest instagram updates, Michelle!


  5. Raymund says:

    Thats an amazing looking cake! Yum


    1. Vasun says:

      Thank u Raymund!


  6. vnktchari says:

    This cake looks yummy. Your instructions are very clear and easy to follow. I like cupcakes very much even though never prepared a cake. We have them on our outings or on some special occasions.
    I cook very well, I hope. Mostly South Indian dishes and some North Indian ones. I learnt cooking (rather had to learn) since my high school days in 1965 as my mother passed away and from then I continued even after marriage occasionally on weekends to help and share time with my wife.

    Liked by 1 person

    1. Vasun says:

      Thanks Venketchari! I’m glad you like cupcakes. Funny thing.. I don’t! Ha! I just wanted a cute sounding name for the blog with a little alliteration. I like cakes but not necessarily cupcakes as I find them too sweet. But curries , I love. Keep cooking! I’m south indian and I think south indian curries are fantastic! No, I’m not biased at all. 🙂 Hope to ‘see’ you around here more.


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