Discover the secret to a perfectly light and airy matcha sponge cake recipe that will impress everyone. This delicate green tea delight boasts a beautiful hue and subtle, earthy flavor. We’ll guide you through every step to create a soft, moist cake that’s surprisingly simple to master, even for beginners. Get ready to bake a stunning dessert!
Why You’ll Love This Matcha Sponge Cake
- It has an incredibly light and airy texture that practically melts in your mouth.
- Enjoy the perfect balance of earthy matcha flavor without any bitterness.
- This versatile cake serves as an ideal base for various desserts, from trifles to layer cakes.
- The straightforward steps make this matcha cake recipe achievable for any home baker.
- You’ll create a beautiful, vibrant dessert that looks as good as it tastes.
Ingredients for Matcha Sponge Cake
Gather these precise ingredients for your delightful matcha sponge cake recipe. Accuracy helps achieve the perfect texture and flavor.
- 100 g Whole eggs
- 70 g Granulated sugar
- 55 g Cake flour
- 5 g Matcha powder
- 15 g Milk
- 15 g Oil
Notes & Substitutions
Whole eggs are crucial here; they provide structure and lift, essential for the sponge’s light texture. Granulated sugar not only sweetens but also helps retain moisture, keeping your cake soft. Always use cake flour for this recipe, as its lower protein content yields a tender crumb unlike all-purpose flour. Using cake flour specifically contributes to a tall, fluffy, and delicate cake texture, as explained by Bon Appétit. Learn more about the benefits of cake flour in baking. The quality of your matcha powder significantly impacts color and flavor, so opt for ceremonial or culinary grade. Choose a neutral oil like vegetable or canola for lightness. For milk, whole milk works best, but you can use non-dairy alternatives if needed.
Equipment Needed
Having the right tools makes baking this fluffy green tea sponge cake a breeze.
- 6-inch round cake pan or cupcake liners
- Hand mixer or stand mixer
- Mixing bowls (heatproof for water bath)
- Whisk
- Rubber spatula
- Fine-mesh sieve
- Wire cooling rack
Step-by-Step Instructions
This matcha sponge cake recipe follows a classic genoise method, ensuring a wonderfully light result. Follow these instructions carefully for success.
Preparation
Preheat the oven to 355 F | 180 C. Prepare a hot, simmering water bath for warming the eggs. Line your cake pan with parchment paper or individual cupcake liners. Alternatively, grease a thin layer of butter on the pan, dust with flour, and tap out any excess. Sift the cake flour and matcha powder together into a bowl. This ensures a lump-free batter.
Main Steps
- Combine whole eggs and granulated sugar in a heatproof bowl set over the simmering water bath. Constantly mix with a whisk until the mixture feels warm to the touch, similar to a baby’s bath.
- Remove the bowl from the water bath. Whip the warm egg and sugar mixture at high speed using a hand or stand mixer. Continue whipping until it becomes very fluffy, thick, and pale yellow. When you lift the whisk, the batter should flow slowly, and the lines it creates on the surface should hold their shape for a few seconds. Finish whipping at low speed for a minute to refine the air bubbles, making the batter shiny and smooth.
- Gently fold in the sifted cake flour and matcha powder into the whipped egg mixture. Use a rubber spatula, cutting through the center and folding from the bottom up. Stop folding as soon as you no longer see any dry streaks.
- In a separate small bowl, combine the milk and oil. Pour this mixture into the batter. Continue to fold gently until everything is evenly incorporated. The batter should now flow smoothly when you drop it with your spatula.
- Immediately pour the batter into your prepared pan. Gently tap the pan on your counter a couple of times to release any large air bubbles.
- Bake at 355 F | 180 C for approximately 25 minutes for one 6-inch pan (single batch). For a taller 6-inch cake using 1.5 batches, bake for 30-35 minutes. Cupcakes will bake in about 15 minutes. Always adjust baking time and temperature based on your specific oven. The cake is done when it’s golden and springs back when lightly touched.
- Once out of the oven, immediately invert the cake onto a wire rack. This prevents shrinking and maintains its fluffy texture. Allow it to cool completely before slicing or decorating.
Pro Tips for a Perfect Matcha Sponge Cake
- Proper Egg Warming: Do not skip warming the eggs and sugar. This crucial step stabilizes the mixture, allowing it to whip to maximum volume and creating that signature light texture.
- Whipping Visual Cues: Look for the “ribbon stage” – when the batter slowly ribbons off the whisk and holds its shape on the surface before dissolving. This indicates sufficient aeration.
- Gentle Folding: Always fold with a light hand. Over-mixing will deflate the carefully incorporated air, resulting in a dense cake.
- Check Doneness: Insert a wooden skewer or toothpick into the center; it should come out clean when the cake is ready.
- Even Baking: Rotate your cake halfway through baking for uniform browning, especially if your oven has hot spots.
- Prep Ahead: Measure and sift all dry ingredients before you begin. This “mise en place” makes the process smoother and faster.
- Pan Sizes: If using different pan sizes, adjust baking times. Smaller pans or cupcakes will bake faster than larger ones.
Serving, Storage, & Variations
This versatile green tea sponge cake offers many delightful possibilities.
Serving Suggestions
Enjoy your matcha sponge cake plain for a simple treat, letting its subtle flavor shine. For an elevated experience, pair it with a dollop of freshly whipped cream, especially matcha-infused whipped cream. You can also brush the layers with a simple syrup for extra moisture and sweetness, perfect for creating layer cakes.
Storage Instructions
To keep your cake fresh, wrap it tightly in plastic wrap to prevent it from drying out. Store it at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, the cake can be frozen for up to 2 months. Thaw it completely at room temperature before serving.
Recipe Variations
Experiment with other green tea types like hojicha or genmaicha powder for different flavor profiles. You can also add a hint of citrus zest, such as lemon or orange, to the batter for a bright contrast to the matcha. Consider incorporating a teaspoon of vanilla extract for added depth.
Nutrition Information
Here’s a breakdown of the nutritional values per serving of this delicious matcha sponge cake. This information is based on the full recipe batch.
| Nutrient | Amount |
|---|---|
| Calories | 713 kcal |
| Carbohydrates | 110 g |
| Protein | 18 g |
| Fat | 22 g |
| Saturated Fat | 4 g |
| Polyunsaturated Fat | 6 g |
| Monounsaturated Fat | 12 g |
| Trans Fat | 0.1 g |
| Cholesterol | 265 mg |
| Sodium | 108 mg |
| Potassium | 174 mg |
| Fiber | 1 g |
| Sugar | 71 g |
| Vitamin A | 648 IU |
| Calcium | 66 mg |
| Iron | 3 mg |
Frequently Asked Questions (FAQ)
What is genoise sponge cake?
A genoise is a classic European sponge cake where whole eggs are warmed and then whipped with sugar until very light and airy. This method provides the cake’s primary leavening, resulting in a fine, tender crumb.
How does it differ from other sponge cakes?
Unlike chiffon or angel food cakes, genoise uses whole eggs (not just whites) and often incorporates melted butter or oil for moisture, which is folded in at the end. It doesn’t typically rely on baking powder or soda for leavening.
Can I use a different type of matcha?
Yes, but the quality impacts the outcome. Ceremonial grade matcha offers the best color and flavor, while culinary grade is suitable but may have a slightly more robust or bitter taste.
How do I prevent the cake from deflating?
Ensure you whip the eggs and sugar sufficiently to the ribbon stage, and most importantly, fold in the dry ingredients, milk, and oil very gently. Over-mixing or dropping the pan forcefully can cause deflation.
Can this recipe be scaled up or down?
Absolutely! You can easily adjust the ingredient quantities proportionally to make a larger cake or smaller individual servings. Just be sure to use appropriate pan sizes and adjust baking times.
Conclusion
You now have all the tools and knowledge to bake a truly exquisite matcha sponge cake recipe. This delicate, airy dessert with its signature green tea flavor is perfect for any occasion, proving that impressive baking can be simple. Don’t hesitate to try this delightful recipe; your taste buds will thank you. Share your baking triumphs in the comments below – we love seeing your creations!
Fluffy Matcha Sponge Cake
Ingredients
Equipment
Method
- Preheat your oven to 355°F (180°C) and prepare a hot water bath for warming eggs.
- Line your cake pan or coat it lightly with butter and flour, then sift together the cake flour and matcha powder.
- Warm the whole eggs and sugar in a water bath, mixing constantly, until the mixture feels warm to the touch.
- Whip the egg and sugar mixture on high speed until it becomes very fluffy and forms slow-flowing ribbons, then whip on low speed until shiny to refine air bubbles.
- Gently fold in the sifted cake flour and matcha powder until no dry streaks remain.
- Add the milk and oil, folding carefully until fully incorporated and the batter flows smoothly.
- Immediately pour the batter into the prepared pan and bake at 355°F (180°C) for approximately 25-35 minutes for a 6-inch cake, or 15 minutes for cupcakes, adjusting time as needed for your oven.
- Once baked, immediately flip the cake out of the pan and let it cool completely before slicing to ensure the best texture.
Notes
Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com
