Matcha Green Tea Sponge (Printable Version)
Light Japanese-inspired sponge infused with vibrant matcha green tea, ideal for afternoon tea or dessert.
# Ingredient List:
→ 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
→ For Decoration (Optional)
10 - Powdered sugar for dusting
11 - Whipped cream or fresh berries
# How to Make:
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 powder, baking powder, and salt. Set aside.
03 - In a large bowl, whisk the eggs and granulated sugar together until pale and fluffy, approximately 2 to 3 minutes.
04 - Add the melted butter and vanilla extract to the egg mixture, stirring until fully incorporated.
05 - Alternately fold in the dry ingredients and milk, beginning and ending with the dry mixture. Stir just until combined to avoid deflating the batter.
06 - Transfer the batter into the prepared cake pan, smoothing the surface evenly with a spatula.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted into the center emerges clean.
08 - Allow the cake to rest in the pan for 10 minutes, then invert onto a wire rack to cool completely.
09 - Dust the top with powdered sugar and serve alongside whipped cream or fresh berries if desired.
# Expert Tips:
01 -
- The earthy, slightly bitter matcha balances beautifully with the buttery sweetness of the sponge, creating a flavor that guests always ask about.
- It looks stunning on a plate with almost no effort, needing nothing more than a dusting of powdered sugar to feel finished.
02 -
- Overmixing the batter once the flour goes in will deflate the air you just whisked into the eggs, leaving you with a dense, heavy crumb instead of a cloud.
- The cake continues to cook in the pan after you pull it from the oven, so take it out when the toothpick has just a few moist crumbs rather than waiting for it to be bone dry.
03 -
- For a bolder matcha flavor, add one extra tablespoon of matcha powder to the dry mix, but be aware the cake may darken slightly in color.
- Substitute half the all purpose flour with finely ground almond flour for a tender, slightly nutty variation that feels a little more grown up.