Japanese Matcha Sponge Cake (Printable)
A light, fluffy Japanese-inspired sponge infused with vibrant matcha green tea for an elegant dessert.
# What You'll Need:
→ 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 Make It:
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 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 dry ingredients and whole 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 with powdered sugar and serve with whipped cream or fresh berries if desired.
# Expert Suggestions:
01 -
- The green tea flavor is subtle enough to win over skeptics but distinct enough to feel special.
- It uses everyday pantry ingredients with the exception of matcha, which lasts forever in the fridge.
- The crumb stays incredibly tender for days if you can resist eating it all at once.
02 -
- Overmixing the batter once flour is added develops gluten and turns your tender sponge into something rubbery.
- Matcha quality dictates both the color and taste, so cheap culinary grade will leave you with a dull brownish green cake.
03 -
- Sift the matcha powder twice if your sifter is fine enough because those tiny stubborn clumps are the enemy of a smooth slice.
- Let the melted butter cool until it is barely warm to the touch or you will partially cook the eggs when combining.