The Simple Matcha Sponge Cake

The Simple Matcha Sponge Cake (Green Tea-Flavored Cake)

This yummy cake, made with matcha powder (or green tea powder), is a Japanese-style sponge cake that is soft, airy, and extremely light. The flavor of matcha lends a unique, delicate taste that will leave you wanting more!

A matcha cake boasting a deliciously soft and light green interior is pictured here.

This delightful green tea cake is created using matcha powder, a Japanese-produced, finely-ground powder made of green tea leaves. It adds a pleasant green hue to the sponge cake and an earthy taste. Despite its similarity to the taste of green tea, this cake has a more intense, grassy flavor.

In Japan, Korea, and China, matcha cake is a popular dessert due to the widespread use of matcha powder. This ingredient can be used to make drinks, baked items, sweet treats, as well as savory meals.

An Overview of Matcha

A vivid shade of green powder is created by pulverizing the leaves of the Camelia Sinensis bush. This powder is known as Matcha, and is essentially produced from dried tea leaves grown in the shade for the last several weeks of its growth cycle.

Two different types of matcha powder can be found: one is used for ceremonial purposes while the other is used for cooking and baking.

Necessary Items

• High grade Matcha powder is the optimal choice for flavor. Both culinary and ceremonial varieties are suitable for this recipe.
• Cake flour is essential for a light, airy sponge cake.
• This recipe calls for large eggs.

The matcha-licious recipe for a matcha sponge cake 

1. Whip the egg whites until they form stiff peaks. The end of the whisk should dip slightly, and the base of the meringue should remain in its shape.
2. Blend the egg yolks, sugar, salt, vanilla, honey, and water until they are a light yellow color with an airy consistency. For best results, mix on a high setting. Afterward, fold in half of the egg whites with the egg yolk blend, being careful to not collapse the egg whites or the egg yolk mixture.
3. Incorporate the cake flour, matcha powder, and baking powder into the egg yolk mixture using a sifter and fold gently. Afterwards, incorporate the vegetable oil. Hint: To make adding it easier, mix a bit of the batter with the oil before incorporating it entirely.
4. Then, fold in the remaining half of the egg whites. The result should be a light and airy, vibrant green batter.
5. The batter should not contain any trace of matcha or cake powder. Put it in two 6 inch cake pans that have parchment paper covering the bottom and sides.
6. Bake the mixture at 350 degrees F for 27 to 30 minutes or until a toothpick inserted comes out clean, and the crust has turned golden brown with a slightly raised center.
7. After taking away all the parchment paper, let the matcha cake cool off fully on a rack for cooling before it's cut.

When it has cooled completely, the cake can be cut into layers for a multi-layered matcha cake or divided into individual servings. The matcha sponge cake should have an amazingly light, airy and humid consistency.

For special occasions like Christmas, Easter and birthdays, this cake is an ideal choice. Topping it off with some berries and either whipped cream or buttercream makes it even better. Have a great time indulging in it!

Advice to bear in mind when baking Matcha cake:

• Take care not to beat the egg whites too much, as this will cause a cake that is grainy and lumpy with too many air bubbles. You should stop whisking when the tip of the peak falls slightly.
• Blend the egg yolk mixture at high speed. It's ready when it forms a ribbon trail that stays for three to four seconds when dropped off the whisk.
• When adding the vegetable oil, start by mixing in a small portion of the batter. This will help include the oil without deflating the batter.
• Remember to sift the matcha powder and cake powder. Matcha powder gets tough to dissolve once it clumps.
• The matcha cake is done baking when a toothpick inserted in the center comes out clean. Look for a raised center and a golden brown color.
• Wait for it to cool completely before slicing. This will enable you to get even layers without breakage.
• To slice the layers, use either a cake knife with a serrated edge or a cake leveler for even slices.

Need matcha? Get yours here! For all your other tea needs visit CoastalTastes.com

Enjoy your cake and remember, if you make more than one at the same time, you can have your cake & eat it too! 

Also in Tea-riffic Blog