Fluffy Japanese Matcha Sponge (Printable Version)
A light and fluffy Japanese matcha green tea sponge, perfect for afternoon desserts.
# What You Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons matcha green tea powder
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 3/4 cup granulated sugar
06 - 1/2 cup whole milk, room temperature
07 - 2/3 cup unsalted butter, melted and slightly cooled
08 - 3 large eggs, room temperature
09 - 1 teaspoon vanilla extract
→ Decoration
10 - Powdered sugar for dusting
11 - Whipped cream or fresh berries
# Directions:
01 - Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
02 - In a medium bowl, sift together the flour, matcha powder, baking powder, and salt. Set aside.
03 - In a large bowl, vigorously whisk the eggs and granulated sugar together until the mixture becomes pale and fluffy, approximately 2 to 3 minutes.
04 - Pour the melted butter and vanilla extract into the egg mixture, stirring until well combined.
05 - Alternately add the sifted dry ingredients and whole milk to the wet mixture, starting and ending with the dry ingredients. Fold gently just until combined to avoid deflating the batter.
06 - Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even layer.
07 - Bake for 30 to 35 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
08 - Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
09 - Dust the cooled cake with powdered sugar and serve alongside freshly whipped cream or fresh berries if desired.
# Expert Tips:
01 -
- The texture is incredibly airy, making it feel elegant without being heavy
- It strikes the perfect balance between savory tea and sweet dessert
02 -
- Overmixing the batter will make the cake tough, so stop as soon as the flour disappears
- Cooling the cake in the pan for exactly 10 minutes prevents it from breaking apart
03 -
- Watch the oven closely at the 25 minute mark as matcha can brown faster than vanilla cake
- Wrap the cooled cake tightly to keep it from drying out overnight