The last time I blogged a matcha sponge cake, it was in the form of a chiffon sponge cake. It’s 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 8″ cake.
You can also create a taller 6″ cake by adjusting the time. I usually bake it in two 6″ pans, which cuts down the baking time and means less cutting for later!
Give this matcha sponge cake recipe a go! Make sure you tag your matcha creations with @ultimateomnoms on Instagram, I’d love to see it and give you a shoutout.
Ingredients
Method
- 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 on the kitchen 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
Notes
