Japanese Matcha Green Tea Sponge (Printable)
Light, fluffy Japanese matcha sponge with vibrant green tea flavor, ideal for afternoon tea or dessert.
# What You'll 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
→ Optional Decoration
10 - Powdered sugar for dusting
11 - Whipped cream or fresh berries
# Steps:
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, stirring until well incorporated.
05 - Alternately add the sifted dry ingredients and the milk to the wet mixture, beginning and ending with the dry ingredients. Fold gently just until combined; avoid overmixing.
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 comes out clean.
08 - Allow the cake to 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 Tips:
01 -
- The texture is incredibly airy and delicate, almost like eating a flavored cloud
- Matcha brings this sophisticated earthiness that balances perfectly with the sweet crumb
02 -
- Room temperature ingredients are not optional here, cold eggs will seize your melted butter
- Overmixing is the enemy, a few streaks of flour are better than a tough cake
03 -
- Use kitchen scale for matcha, measuring by volume is notoriously inaccurate
- If your batter looks slightly curdled after adding butter, keep going, it'll smooth out