How to make delicious and creamy Japanese matcha zebra cheese sponge cake

How to make Japanese zebra matcha cheese sponge cake

• 1

  Separate the eggs

  First, separate the egg yolks and egg whites into 2 separate bowls. Be gentle to avoid breaking the yolks into the whites as it will ruin the batch of cake.

  
• 2

  Mix the batter

  Next, add 125g of cream cheese, 30g of sugar, 40ml of cooking oil, 60ml of unsweetened fresh milk, 2 teaspoons of lemon juice into a new bowl and stir well.

  Then, add the egg yolks one at a time and continue to mix until well combined.

  Next, add 30g of cornstarch and mix until the mixture is smooth.

  

  
• 3

  Whipping Egg Whites

  Put 3 egg whites, 1/2 teaspoon of lemon juice into a bowl, and use a mixer to beat the mixture at low speed until the eggs form bubbles like soap.

  Divide 50g of sugar into 3 portions, gradually add each portion one at a time and mix until dissolved. Beat each portion of sugar for about 30 seconds at low speed before adding the next portion.

  When adding the last portion of sugar to the eggs, turn the mixer to high speed, beat the eggs until they are soft and fluffy, with a creamy texture, sticky, shiny, and smooth. Lift the whisk to create a drooping peak, and it is ready.

  Note:

  • Divide the sugar into 2 or 3 portions and add it gradually little by little. Avoid adding it all at once.
  • Egg whites need to be at room temperature before whipping and must not come into contact with any other fats such as oil, yolks, etc.

  See details: How to whip egg whites

  

  
• 4

  Finishing the batter

  Divide the whipped egg whites into three portions.

  Add each portion to the cake batter mixture and use a whisk to gently fold the mixture from the bottom up. Bring the whisk down to the bottom of the bowl, lift the heavy ingredients up, and fold them to the side. Continue this process until the mixture becomes smooth.

  Tips for using a whisk to mix:

  • If you are not confident with the fold mixing technique (scooping and lifting from the bottom), you should use the whisk to gently stir the mixture in one direction until it is smooth and even.
  • Do not whisk too vigorously or in multiple directions to avoid breaking the air bubbles, which can cause the cake to collapse after baking.

  

  
• 5

  Mixing colors

  Divide the batter you just mixed into 2 equal portions.

  Next, dissolve 1 tablespoon of matcha powder with 1 tablespoon of water and pour it into one portion of the cake batter.

  Finally, gently mix until the color is well combined.

  

  
• 6

  Pouring and Baking the Cake

  Preheat the oven to 160 degrees Celsius for 15 minutes to stabilize the temperature.

  Brush a layer of unsalted butter into the cake mold, then line with a layer of parchment paper.

  Next, add 3 tablespoons of white flour into the mold, then add 3 tablespoons of green flour on top. Alternate like this until all the flour is used up.

  Place the cake mold into the baking tray, then add a little water until it covers half of the cake mold. Next, bake the cake for 80 – 90 minutes at 160 degrees Celsius.

  

  

  

  
• 7

  Finished Product

  The freshly baked zebra cheesecake is fragrant, the cake cut is extremely beautiful and soft, moist, and irresistibly sweet. Get into the kitchen and try it out now!