matcha layer cake Recipe: Fortnum's Matcha Layer Cake - EAT LOVE SAVOR International Luxury Lifestyle Magazine
Food and Beverage

Recipe: Fortnum’s Matcha Layer Cake

This beautiful Matcha Layer cake is from the Fortnum and Mason book Time for Tea.  The type of cake is known as Mille Crepe cake or Japanese pancake cake, has no need for an oven. Ensure that you choose the plate you want to serve it on before you start, because once made, it is very difficult to move. Delicious paired with a fruity tisane.


  • 180ml whole milk
  • 40ml vegetable oil
  • 125g plain flour
  • 15g matcha powder, plus extra for dusting powder, for frying
  • 180ml double cream
  • 4 eggs

For the Chantilly Cream

  • 300ml double cream
  • 60g icing sugar
1 teaspoon vanilla paste

matcha cake fortnums Recipe: Fortnum's Matcha Layer Cake - EAT LOVE SAVOR International Luxury Lifestyle Magazine


1 / Heat half the milk in a saucepan with the sugar over a low heat until the milk is steaming, but not yet boiling, and the sugar has dissolved. Pour in the rest of the milk, and add the cream, eggs and oil. Beat to combine.

2 / Sift the flour and matcha powder into a large mixing bowl and make a well in the centre. Pour the wet ingredients into the well and use a whisk to beat everything together until smooth. Cover and place in the fridge to chill for at least 2 hours or overnight.

3 / Heat a little butter in a 25cm frying pan and fill half a ladle with the batter. When the butter has melted and is foaming, pour the batter in the ladle into the pan and tilt and swirl to coat the flat base of the pan.

4 / Cook the pancake for 3 minutes over a medium-low heat until it begins to bubble and the sides of the pancake start to come away from the pan. Use a palette knife to flip the pancake over and cook the other side for a couple of minutes. Transfer to a plate lined with baking parchment.

5 / Continue cooking the batter until you have 15 pancakes, adding a little more butter to the pan if they start to stick. Stack the pancakes between sheets of baking parchment to prevent them sticking together as they cool.

6 / Beat the ingredients for the Chantilly cream together in a bowl until the cream holds its shape when the whisk is lifted from the bowl.

7 / Lay one pancake on a serving plate. Spoon a tablespoon of the Chantilly cream in the centre and spread with a palette knife to 1⁄2cm from the edge of the pancake, to form a thin layer. Top the cream with another pancake, and spoon another tablespoon of cream in the centre of the second pancake. Spread the cream the same way over the second pancake, to 1⁄2cm from the edge, and repeat with the rest of the pancakes and cream until everything has been used up. To finish, lightly dust the top with matcha powder.

For more information about Fortnum’s book, Time for Tea

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