Matcha Green Tea Sponge Cake (Printable Version)
Light Japanese sponge infused with vibrant matcha green tea, perfect for afternoon tea or an elegant dessert.
# What You Need:
→ Dry Ingredients
01 - 1 1/2 cups (180 g) all-purpose flour
02 - 2 tablespoons matcha green tea powder
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon 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 teaspoon vanilla extract
→ Decoration
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 pale and fluffy, about 2 to 3 minutes.
04 - Add the melted butter and vanilla extract to the egg mixture and mix thoroughly until well incorporated.
05 - Alternately add the sifted dry ingredients and the 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 evenly 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.
# Helpful Hints:
01 -
- The matcha flavor is subtle enough for skeptics but deep enough for true fans, a balance that took me four tries to get right.
- It uses one bowl and basic pantry staples, so you can pull it together without a grocery run.
02 -
- Overmixing the batter develops gluten and turns a tender sponge into something closer to a bread, so stop folding the moment you stop seeing dry flour streaks.
- Matcha varies wildly in quality and the cheap stuff will make your cake taste like dried grass instead of sweet tea.
03 -
- Bring every cold ingredient to room temperature before starting because even slightly chilled eggs or milk can cause the batter to seize and separate.
- Tap the filled pan firmly on the counter twice before baking to release hidden air pockets that cause ugly tunneling in the finished cake.