Fluffy Japanese Matcha Sponge Cake (Print version)
Light Japanese matcha sponge cake with vibrant green tea flavor, perfect for afternoon tea or dessert.
# What you need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour (180 g)
02 - 2 tbsp matcha green tea powder
03 - 1 tsp baking powder
04 - 1/4 tsp salt
→ Wet Ingredients
05 - 3/4 cup granulated sugar (150 g)
06 - 1/2 cup whole milk, room temperature (120 ml)
07 - 2/3 cup unsalted butter, melted and slightly cooled (150 g)
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
# 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 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 and mix 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; do not overmix.
06 - Pour the batter into the prepared cake pan and smooth the top with a spatula.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
08 - Let the cake cool in the pan for 10 minutes, then transfer 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 advice:
01 -
- The matcha flavor is present without being bitter, a balance that took me four attempts to nail.
- It uses one bowl for wet ingredients and one for dry, which means cleanup is mercifully fast.
02 -
- Overmixing the batter after adding flour is the fastest way to end up with a dense rubbery cake instead of the light sponge you want.
- Room temperature ingredients are not a suggestion here because cold eggs or milk will cause the butter to solidify into uneven lumps.
03 -
- Sift the matcha powder twice if your clumps are stubborn because nothing ruins a slice faster than a concentrated bitter pocket of undissolved tea.
- Start checking the cake at 28 minutes if your oven runs hot because matcha baked too long loses its vibrant color and tastes flat.