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An enticing slice of matcha cake showcasing its vibrant green color, highlighting the unique matcha flavor profile. This light and fluffy sponge cake is complemented by a velvety matcha whipped cream frosting. Discover what matcha cake is made of, its health benefits, and the best flavors to pair with matcha in our guide to matcha baking. Learn about troubleshooting common baking issues, such as rubbery cake and sponge cake deflation, and explore delicious matcha dessert recipes for an Asian bakery-style treat

Matcha Cake Recipe:

Crafting the perfect Matcha Sponge Cake starts with a curated selection of ingredients, each essential for that airy, light texture. Mastering their roles elevates your baking and guarantees a delicious result every time

  • Total Time: 45-50 minutes
  • Yield: 8

Ingredients

  • Eggs: Crucial for flavor and structure, they add richness and create lift when whipped. The proteins stabilize the batter, resulting in a delightful melt-in-your-mouth texture.
  • Milk: Adds moisture and tenderness. Whole milk is ideal for its creamy texture, enhancing the cake’s flavor while balancing the earthy matcha notes.
  • Vegetable Oil: Keeps the cake moist and tender, preventing dryness. Unlike butter, oil maintains softness even days after baking.
  • Cornstarch: Reduces gluten formation, promoting a delicate sponge. Substituting some flour with cornstarch ensures a light, airy quality.
  • All-Purpose Flour: Provides structure, ensuring the cake holds its shape while remaining soft. The right balance is essential to avoid density.
  • Matcha Powder: The star ingredient, high-quality matcha contributes vibrant color and rich flavor. Look for bright green powder with a fresh aroma.

Instructions

  1. Prepare Your Ingredients: Start by gathering all your ingredients for the matcha sponge cake: eggs, milk, vegetable oil, cornstarch, all-purpose flour, and high-quality matcha powder.Preparing all your ingredients in advance will help facilitate a seamless baking experience.
  2. Preheat the Oven: Set the temperature of your oven to 350°F (175°C) to prepare for baking. This step is crucial for ensuring your cake bakes evenly and rises beautifully.
  3. Separate the Eggs: Gently divide the egg yolks from the egg whites. Beat the yolks in a mixing bowl until they are pale and creamy. This will elevate the flavor of your cake.
  4. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, cornstarch, and sifted matcha powder. Sifting the matcha ensures there are no clumps, resulting in a smoother batter.
  5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, folding gently to combine. Take care to avoid overmixing, as this can impact the texture of the cake.
  6. Beat Egg Whites: In a spotless bowl, whisk the egg whites until they reach stiff peaks. This step is vital for ensuring a fluffy and light cake.
  7. Fold in Egg Whites: Gently fold the beaten egg whites into the matcha batter in three additions. This method helps retain the airiness, ensuring your cake rises properly.
  8. Bake the Cake: Pour the batter into a greased and lined round cake pan.Place the batter in the preheated oven and bake for around 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps prevent the cake from becoming soggy.

Notes

For best results, use high-quality matcha powder and ensure all ingredients are at room temperature before starting. Enjoy the delightful flavors of this matcha sponge cake!

  • Author: Rihana Walker
  • Prep Time: 20 minutes
  • Cook Time: 25-30 minutes
  • Category: Breakfast
  • Cuisine: Japanese

Nutrition

  • Serving Size: 8
  • Calories: 250 per serving
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: N/A
  • Trans Fat: N/A
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 75mg

Keywords: matcha cake