A fluffy, layered sponge cake with a fig and cream filling. Impress at tea time with this delicious AND gorgeous cake.
INGREDIENTS (6″/15cm Cake)
Matcha Genoise (Sponge layer)
- 155g Eggs (4 pcs)
- 90g Sugar
- 10g Honey
- 1/2 tsp Vanilla Extract
- 28g Melted Butter
- 45ml Milk
- 5g Matcha Powder
- 100g Cake Flour
Fig Jam
- 3 Figs (~145g)
- 30g Sugar
Cream Filling
- 4 Egg Yolks
- 160g Sugar
- 80g Corn Starch
- 2 tsp Vanilla Extract
- 500ml Milk
- 250g Butter
Garnish
- 6 Fresh Figs, 50g Whipped Cream, Blueberries
DIRECTIONS
Matcha Genoise
Beat eggs, vanilla and sugar over a water bath (~40°C/lukewarm) until light and foamy. Gently fold in flour and melted butter. Pour into a greased and lined 7″ / 18cm-cake tin and bake in a preheated oven at 150°C for 35 mins or until a skewer inserted into the center comes out clean. Remove cake and cool completely on a wire rack.
Fig Jam
Cut the fresh figs into medium chunks. Cook the figs and sugar over medium-low heat till thickened. Transfer into a bowl to cool down completely.
Cream Filling
Whisk the egg yolks, sugar and corn starch together. In a pot, bring the milk to a simmer and mix in 2 tsp of vanilla extract. Pour the boiled milk into the egg mixture in a slow and steady stream while whisking with the other hand at the same time. Pour the mixture back into the pot and bring it back to a boil, whisking constantly. Let the mixture cool before adding in the softened butter. Stir well.
Assembly
Cut the cake horizontally into 3 layers. Select 2 layers for the cake and use a disc to cut them into 5 and 6-inch rounds. Place the 6-inch cake layer into a 6-inch springform cake tin. Arrange sliced figs of equal size against the side of the tin and fill with a layer of cream. Spoon fig preserves over the cream followed by the 5-inch genoise, pressing down carefully. Follow this with another layer of cream, preserves and cream. Smooth out the surface of the cake using a spatula and refrigerate until completely set.
Remove the cake from the cake tin. Sprinkle matcha powder generously over the top of the cake and pipe some cream rosettes. Garnish with blueberries and fig quarters.
The above was prepared and made by Elly Lau. Check out her 
for more of her amazing creations!
