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Matcha Sponge Cake

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A light and fluffy Japanese-style matcha sponge cake with a delicate green tea flavor, perfect for tea time or as a light dessert.

Ingredients

Scale
  • 4 large eggs
  • 120g (1/2 cup + 1 tbsp) granulated sugar
  • 90g (3/4 cup) cake flour
  • 10g (1 tbsp) matcha powder
  • 30ml (2 tbsp) milk
  • 30ml (2 tbsp) vegetable oil
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  1. Preheat the oven to 170°C (340°F). Line the bottom of an 8-inch round cake pan with parchment paper. Do not grease the sides.
  2. Separate the eggs into yolks and whites. Place egg whites in a clean bowl and yolks in another.
  3. In a bowl, sift together cake flour, matcha powder, and salt.
  4. Whisk the yolks with half the sugar (60g) until pale and thick. Add milk, oil, and vanilla extract, mixing until combined.
  5. Fold the dry ingredients into the yolk mixture until well incorporated.
  6. In another bowl, beat the egg whites until foamy. Gradually add remaining sugar (60g), beating until stiff peaks form.
  7. Gently fold the meringue into the matcha yolk mixture in three additions.
  8. Pour the batter into the prepared pan. Tap the pan gently on the counter to release air bubbles.
  9. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  10. Once done, remove from oven and immediately invert the cake pan onto a wire rack. Let it cool completely before removing from the pan.

Notes

  • Use good quality matcha for the best flavor and color.
  • Do not overmix the batter to maintain the cake’s airy texture.
  • Cool the cake upside down to prevent it from collapsing.

Nutrition

Keywords: matcha sponge cake, Japanese cake, green tea cake, fluffy sponge, light dessert

Find it online: https://zesticook.com/matcha-sponge-cake/