Cotton Sponge
Cake | Recipe
With white chocolate and matcha sauce
Text:
Katharina Kuhlmann
Photography:
© Marzia Balza
25 June 2026
This cake combines the soft, Asian-style ‘cotton sponge cake’ with the trendy ingredient matcha. The Japanese green tea powder is blended with white chocolate to create a creamy sauce, which is poured over the finished cake after baking. Cotton sponge cakes are similar to sponge cake, but contain additional fat and are therefore more comparable to what is known as a ‘Viennese sponge’. This gives them a very velvety and light texture. Alongside the white chocolate and matcha sauce, raspberries complete the summery topping.
Why VIVANI's "White Cooking Chocolate" matches perfectly with this Cotton Sponge Cake
Cooking chocolate is perfect for baking. Whenever cakes, tarts and pastries need to be covered or decorated with chocolate, cooking chocolate is the better choice. The higher cocoa butter content compared to chocolate makes melted cooking chocolate particularly easy to pour and work with. But cooking chocolate is also ideal for chocolate sauces, creams or ganaches (chocolate cream).
White cooking chocolate has a more subtle and sweeter flavour than dark or milk cooking chocolate, making it ideal for pairing with fruit. In this recipe, it complements the fruity flavours of the raspberries particularly well, whilst also bringing out the buttery, nutty notes of the pistachios. The sweetness of the melt-in-the-mouth organic cooking chocolate also pairs very well with the tangy matcha powder.
RECIPE: COTTON SPONGE CAKE
Ingredients
For a round baking tin with Ø 24 cm – ideally a waterproof push pan
For the cake:
75 g
flour
60 g
sunflower oil
50 ml
milk
5
eggs
60 g
sugar
1 pinch
salt
For the white chocolate and matcha sauce:
100 g
VIVANI White Cooking Chocolate
100 g
cream
5 g
matcha powder
30 ml
hot water
For the decoration:
fresh raspberries
VIVANI White Cooking Chocolate
making
working time
20 minutes
baking time
approx. 55 minutes
level of difficulty
easy
N°
01
Preheat the oven to 160 °C. Line the baking tin with baking paper. Do not grease the sides.
02
Heat the sunflower oil. Sift the flour and mix it with the oil until smooth.
03
Then stir in the milk. Separate the eggs and mix in the egg yolks one at a time until well combined.
04
Beat the egg whites with a hand mixer. Whilst doing so, slowly sprinkle in the sugar and salt. Continue beating until stiff peaks form.
05
Now gently fold the egg whites into the mixture. Pour into the tin. To remove any air bubbles, tap the tin lightly and briefly against the work surface.
06
Fill the oven’s drip tray or baking tray with a little water and place the tin inside. If you are not using a watertight push pan, you may need to line the base of the tin with aluminium foil to prevent water from entering the tin. Bake the cake for approx. 55 minutes (test with a skewer).
07
Once baked, leave the cake to cool in the oven with the door slightly ajar for about 15 minutes. Then remove it and leave it to cool completely on a wire rack.
08
In the meantime, stir the matcha into hot water until smooth.
09
Heat the cream and pour it over the cooking chocolate, which has been broken into small pieces. Leave to stand briefly to allow the chocolate to melt. Then stir until you have a smooth sauce.
10
Stir the prepared matcha into the chocolate sauce. Allow to cool slightly, then pour it over the cake.
11
Garnish the Cotton Sponge Cake with fresh raspberries and chopped cooking chocolate before serving.
This is VIVANI
For 25 years, VIVANI has been developing high-quality organic chocolate from sustainably grown cocoa beans. The brand from Bochum (Germany) stands for ecological cocoa cultivation, transparent supply chains and responsibility along the entire value chain. VIVANI was awarded “The National German Sustainability Award” for this commitment.
Production takes place at the traditional Weinrich chocolate factory in Herford, where each bar is created with a great deal of expertise and craftsmanship.
White Cooking Chocolate
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