Fluffy Japanese Matcha Sponge Cake (Printable)
Light, fluffy Japanese sponge infused with vibrant matcha green tea. Perfect for afternoon tea or dessert.
# What You’ll Need:
→ Dry Ingredients
01 - 1 1/2 cups (180 g) 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 (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 teaspoon vanilla extract
→ Decoration (Optional)
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 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, approximately 2 to 3 minutes.
04 - Add the melted unsalted butter and vanilla extract to the egg mixture, stirring until evenly incorporated.
05 - Alternately fold in the sifted dry ingredients and whole milk, beginning and ending with the dry mixture. Stir just until combined to avoid deflating the batter.
06 - Pour the batter into the prepared cake pan and smooth the surface with a spatula.
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 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 matcha flavor is earthy and subtle without being bitter, and it pairs beautifully with a simple dusting of powdered sugar and a handful of fresh berries.
- You do not need a stand mixer or fancy equipment, just a whisk, a bowl, and a little patience when folding the batter together.
02 -
- Overmixing is the fastest way to ruin this sponge because the gluten in the flour tightens and you end up with something chewy instead of tender, so stop folding the moment the last streak of flour disappears.
- Matcha quality matters more than almost any other ingredient in this recipe, and a cheap culinary grade can taste flat and muddy, so taste your matcha in hot water first and if it is unpleasant on its own it will be unpleasant in the cake.
03 -
- Sift the matcha powder twice, once on its own and once with the flour, because those tiny stubborn clumps do not dissolve during baking and you will taste them as bitter little pockets in otherwise perfect slices.
- Let the melted butter cool until you can comfortably hold your finger in it for five seconds without wincing, because hot butter will deflate the air you just whipped into the eggs and sugar.