Published on April 20th, 2020 | by Ultimate OmNoms


Matcha Sponge Cake Recipe

The last time I blogged a matcha sponge cake, it was in the form of a chiffon sponge cake. Still a great recipe but it needs 8 eggs and coconut cream!

Since then, I’ve experimented with using cake flour for a moist and fluffy cake base. This is one of the times when I don’t use the tang mian method. While I love the rich buttery aroma from my foolproof tang mian recipe, I feel like the butter clashes with the earthy matcha taste. Perhaps another way would be to substitute oil instead of using butter.

Here is one recipe that produces a nice light sponge without needing to heat up any oils. It is easy and simple, making a nice tall 8″ cake.

Matcha Green Tea Sponge Cake

Ultimate OmNoms



  • 6 eggs
  • 30 g castor sugar
  • 90 g milk
  • 60 g vegetable oil
  • 120 g cake flour
  • 30 g cornflour
  • 2 tbsp matcha powder
  • 1/2 tsp cream of tartar
  • 100 g castor sugar



  • Whisk the egg yolks with 30g of castor sugar.
  • Mix in oil and milk.
  • Sift in the cake flour, cornflour and matcha to combine.
  • Beat the egg whites and cream of tartar and gradually add in rest of the castor sugar. Beat until it reaches soft peaks, not stiff peaks!
  • Gently fold the egg white into the yolk mixture until well-combined.
  • Pour into a 8" pan.
  • Bake for 50min at 170°C in a hot water bath. This is the key to a moist and spongy texture!
  • The cake is done when a skewer inserted comes out clean.
  • Drop the cake from a height of 10cm on the bench to prevent shrinkage. Put a tea towel underneath to protect it.
  • Rest the cake for 10min in the pan. After that, invert to fully cool on a rack



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