Green Tea Victoria Sponge with Lemon Butter Icing

Name: Green Tea Victoria Sponge with Lemon Butter Icing
Yield: Serves 8–10
Ingredients: 5 g (¼ oz) matcha green tea powder; 50 g (1¾ oz) icing (confectioners’) sugar; fresh raspberries to garnish; 100 g (3½ oz) raspberry jam; finely grated zest and juice of ½ lemon; 75 g (2¾ oz) caster (superfine) sugar; 30 ml (1 fl oz) full-cream (whole) milk; 25 g (1 oz) matcha green tea powder; finely grated zest of 1 lemon; 125 g (4½ oz/1 cup) icing (confectioners’) sugar; 150 g (5½ oz) unsalted butter, softened; 200 g (7 oz) unsalted butter, softened; 200 g (7 oz) caster (superfine) sugar; 190 g (6½ oz) self-raising flour; 1 teaspoon baking powder; 1 vanilla bean, seeds scraped; 4 eggs

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Lamingtons & Lemon Tart

By Darren Purchese

Published 2016

About

Components

Green tea Victoria sponge
Lemon syrup
Lemon frosting
Green tea icing sugar

This is an interesting take on a classic Victoria sandwich cake. The matcha green tea works so well and I love incorporating this ingredient into my desserts as it has a beautiful flavour. To make a classic Victoria sponge you can omit the green tea powder and replace with the same weight of self-raising f

Ingredients

Cake
Dessert
Vegetarian

Ingredients

Method