Published on April 20th, 2020 | by Ultimate OmNoms0
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
- 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