Green tea Victoria sponge with lemon butter icing

Green tea Victoria sponge with lemon butter icing

Lamingtons & lemon tart
Patricia Niven

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 flour.


Quantity Ingredient

Green tea victoria sponge

Quantity Ingredient
200g unsalted butter, softened
200g caster sugar
1 vanilla bean, seeds scraped
4 eggs
190g self-raising flour
1 teaspoon baking powder
25g matcha green tea powder
30ml full-cream milk

Lemon syrup

Quantity Ingredient
75g caster sugar
1/2 lemon, finely grated zest
1/2 lemon, juiced

Lemon frosting

Quantity Ingredient
150g unsalted butter, softened
125g icing sugar
1 lemon, finely grated zest
30ml full-cream milk

Green tea icing sugar

Quantity Ingredient
50g icing sugar
5g matcha green tea powder


Quantity Ingredient
100g Raspberry jam
fresh raspberries, to garnish


  1. For the sponge, preheat the oven to 160°C. Grease two 18 cm diameter non-stick cake tins with canola spray. Cut circles of baking paper to fit the base of each cake tin. Place the discs of paper in the tins and spray these with canola oil.
  2. Place the butter, sugar and vanilla seeds in a freestanding electric mixer fitted with the paddle attachment, and beat on medium speed for 10 minutes. After a couple of minutes stop the machine and scrape down the side of the bowl using a rubber spatula or scraper. Continue to beat for the full 10 minutes before adding the eggs one at a time, ensuring they are completely incorporated before adding the next one.
  3. Sift the flour, baking powder and matcha green tea powder together into the bowl and fold them into the batter. Mix well, add the milk, mix again and transfer the batter equally between the two prepared greased tins. Smooth the surfaces of the cakes using a spatula or spoon to make them even.
  4. Place the sponges in the oven and cook for 30–35 minutes. After 25 minutes you can open your oven to turn the sponges if needed.
  5. The sponges are cooked when they spring back when pressed gently, or you can insert a skewer to check if the batter is still wet. If the skewer comes out clean the sponges are done.
  6. Remove the sponges from the oven and allow them to cool in the tin for 5 minutes before running a knife around the edges to loosen the sides of the sponges from the tins. Leave to cool for a further 5 minutes before turning the sponges out onto a wire rack to cool completely.
  7. To make the lemon syrup, bring the sugar and 75 ml water to a gentle boil in a saucepan over medium heat, stirring until the sugar has dissolved. Remove the pan from the heat. Stir in the lemon zest and juice. Allow the syrup to cool down completely before re-boiling and immediately straining the hot syrup into a jug through a fine sieve.
  8. For the frosting, beat the butter, sugar and lemon zest in a freestanding electric mixer fitted with the paddle attachment for 5 minutes on medium–high speed until the mixture is smooth and fluffy. Turn the mixer to low then add the milk and mix to combine.
  9. To make the green tea icing sugar, sift the two ingredients together into a bowl. Set aside.
  10. To assemble, trim and discard a thin layer from the top of one of the sponges to even and level it out – this surface will form the inside surface of the sandwich.
  11. Trim and discard the bottom of the other sponge to remove the brown base – this surface will be for the other inside surface of the sandwich.
  12. Liberally brush the lemon syrup onto both sponges, primarily where they have been trimmed on the exposed sponge surfaces.
  13. Spread the lemon frosting on the first sponge and spread the raspberry jam on the second sponge.
  14. Sandwich the two sponges together and place the cake on a cake stand or serving plate. Dust the top of the cake with the green tea icing sugar. And garnish with fresh raspberries.
darren purchese
burch and purchese
sweet studio
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