Fluffy Japanese Matcha Sponge Cake (Printable View)
A light, fluffy Japanese sponge cake infused with vibrant matcha green tea for afternoon tea or dessert.
# Ingredient List:
→ Dry Ingredients
01 - 1 1/2 cups (180 g) all-purpose flour
02 - 2 tbsp matcha green tea powder
03 - 1 tsp baking powder
04 - 1/4 tsp salt
→ Wet Ingredients
05 - 3/4 cup (150 g) granulated sugar
06 - 1/2 cup (120 ml) whole milk, room temperature
07 - 2/3 cup (150 g) unsalted butter, melted and slightly cooled
08 - 3 large eggs, room temperature
09 - 1 tsp vanilla extract
→ For Decoration (optional)
10 - Powdered sugar for dusting
11 - Whipped cream or fresh berries
# How to Prepare:
01 - Preheat oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - In a medium bowl, sift together the all-purpose flour, matcha green tea powder, baking powder, and salt. Set aside.
03 - In a large bowl, whisk the eggs and granulated sugar together until the mixture turns pale and fluffy, about 2 to 3 minutes.
04 - Add the melted butter and vanilla extract to the egg mixture, mixing thoroughly until well incorporated.
05 - Alternately add the sifted dry ingredients and the milk to the wet mixture, starting and ending with the dry ingredients. Fold gently just until combined; avoid overmixing to keep the batter light.
06 - Pour the batter into the prepared cake pan and use a spatula to smooth the top evenly.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
08 - Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
09 - Dust the top with powdered sugar and serve with whipped cream or fresh berries if desired.
# Expert Suggestions:
01 -
- The sponge is impossibly tender and springs back under your fingers like it is alive.
- You get real tea flavor without any bitterness, just a clean green warmth that pairs with almost anything.
02 -
- Overmixing the batter once the flour goes in will give you a dense, chewy cake instead of the soft sponge you are aiming for.
- Ovens vary wildly, so start checking at the 28 minute mark because a dry matcha cake is a sad matcha cake.
03 -
- Bring every cold ingredient to room temperature before you start, cold eggs and melted butter will seize into ugly lumps that no amount of mixing can fix.
- Tap the filled pan firmly on the counter twice before baking to knock out hidden air pockets that could tunnel through your beautiful sponge.