Matcha Opera Cake

How to Make Matcha Opera Cake

1. 1

   Step 1: Bake the joconde-style almond sponge

   Preheat the oven to 425°F (220°C). In a bowl, whisk together almond flour and 1 cup confectioners' sugar, then whisk in egg yolks from the separated eggs until smooth. In a separate bowl, beat the 4 egg whites with 1 cup granulated sugar until glossy soft peaks form; fold the whites gently into the almond mixture and fold in 1/4 cup (60 g) melted butter until incorporated. Spread the batter evenly into a parchment-lined 9x13-inch (or similar) rimmed baking sheet and bake 8–10 minutes until lightly golden and springy; cool on a rack.

   For this step

   • 1 1/4 cupsAlmond flour
   • 4 large, separatedLarge eggs, separated
   
2. 2

   Step 2: Make the matcha syrup

   Whisk together 3 tablespoons sifted matcha with 1/2 cup hot water until fully dissolved, then stir in 1/4 cup of the granulated sugar (reserve the rest for meringue or other uses) until the syrup is smooth. Taste and adjust sweetness; set aside to cool. This syrup will both flavor and moisten the sponge layers.

   For this step

   • 3 tbspMatcha powder (ceremonial or culinary grade), sifted
   • 1/2 cupHot water (for matcha syrup)
   
3. 3

   Step 3: Prepare the white chocolate matcha ganache

   Heat the heavy cream until it just begins to simmer, then pour it over the chopped white chocolate in a heatproof bowl. Let sit 1 minute, then whisk until smooth and glossy; whisk in 1 teaspoon sifted matcha (or more to taste) until fully emulsified. Cover and cool to a spreadable consistency, chilling briefly if necessary.

   For this step

   • 8 ozWhite chocolate, finely chopped
   • 1 cupHeavy cream
   
4. 4

   Step 4: Make the matcha buttercream

   Beat the remaining melted/softened unsalted butter (reserve about two-thirds of the total butter) with the remaining confectioners' sugar until pale and fluffy, then sift in 2 teaspoons matcha and continue beating until smooth. If the buttercream is too loose, chill briefly; for stability and a silkier texture, fold in 2–3 tablespoons of cooled ganache.
   
5. 5

   Step 5: Assemble the layers

   Trim the cooled sponge to a neat rectangle and cut into three equal strips by length. Place the first strip on a baking sheet or board lined with parchment, brush generously with matcha syrup, spread an even layer of ganache, then top with the second strip; brush, spread buttercream, then add the final strip and finish with a thin top layer of ganache for a smooth, glossy finish. Press gently to level and cover with plastic wrap.
   
6. 6

   Step 6: Chill, finish and slice

   Refrigerate the assembled cake for at least 2 hours (overnight is best) so layers set for clean slicing. Before serving, warm a sharp knife under hot water and dry it, then slice into 8 even slices; optionally dust each slice lightly with sifted matcha for presentation.

1. Preheat the oven to 425°F (220°C). In a bowl, whisk together almond flour and 1 cup confectioners' sugar, then whisk in egg yolks from the separated eggs until smooth. In a separate bowl, beat the 4 egg whites with 1 cup granulated sugar until glossy soft peaks form; fold the whites gently into the almond mixture and fold in 1/4 cup (60 g) melted butter until incorporated. Spread the batter evenly into a parchment-lined 9x13-inch (or similar) rimmed baking sheet and bake 8–10 minutes until lightly golden and springy; cool on a rack.
2. Whisk together 3 tablespoons sifted matcha with 1/2 cup hot water until fully dissolved, then stir in 1/4 cup of the granulated sugar (reserve the rest for meringue or other uses) until the syrup is smooth. Taste and adjust sweetness; set aside to cool. This syrup will both flavor and moisten the sponge layers.
3. Heat the heavy cream until it just begins to simmer, then pour it over the chopped white chocolate in a heatproof bowl. Let sit 1 minute, then whisk until smooth and glossy; whisk in 1 teaspoon sifted matcha (or more to taste) until fully emulsified. Cover and cool to a spreadable consistency, chilling briefly if necessary.
4. Beat the remaining melted/softened unsalted butter (reserve about two-thirds of the total butter) with the remaining confectioners' sugar until pale and fluffy, then sift in 2 teaspoons matcha and continue beating until smooth. If the buttercream is too loose, chill briefly; for stability and a silkier texture, fold in 2–3 tablespoons of cooled ganache.
5. Trim the cooled sponge to a neat rectangle and cut into three equal strips by length. Place the first strip on a baking sheet or board lined with parchment, brush generously with matcha syrup, spread an even layer of ganache, then top with the second strip; brush, spread buttercream, then add the final strip and finish with a thin top layer of ganache for a smooth, glossy finish. Press gently to level and cover with plastic wrap.
6. Refrigerate the assembled cake for at least 2 hours (overnight is best) so layers set for clean slicing. Before serving, warm a sharp knife under hot water and dry it, then slice into 8 even slices; optionally dust each slice lightly with sifted matcha for presentation.