Fluffy Japanese Matcha Sponge Cake (Print)
Light, fluffy Japanese-inspired sponge infused with vibrant matcha green tea for afternoon treats.
# What You Need:
→ Dry Ingredients
01 - 1½ cups all-purpose flour
02 - 2 tablespoons matcha green tea powder
03 - 1 teaspoon baking powder
04 - ¼ teaspoon salt
→ Wet Ingredients
05 - ¾ cup granulated sugar
06 - ½ cup whole milk, room temperature
07 - ⅔ cup unsalted butter, melted and slightly cooled
08 - 3 large eggs, room temperature
09 - 1 teaspoon vanilla extract
→ For Decoration
10 - Powdered sugar for dusting
11 - Whipped cream or fresh berries
# How To Make It:
01 - Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom 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 the mixture turns pale and fluffy, approximately 2 to 3 minutes.
04 - Add the melted butter and vanilla extract to the egg mixture, stirring until evenly incorporated.
05 - Alternately add the sifted dry ingredients and the milk to the wet mixture, beginning and ending with the dry ingredients. Fold gently just until combined without overmixing.
06 - Pour the batter into the prepared cake pan and smooth the surface with a spatula.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
08 - Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
09 - Dust the top with powdered sugar and serve alongside whipped cream or fresh berries if desired.
# Expert Advice:
01 -
- The matcha flavor is subtle enough to win over skeptics but distinct enough to feel special compared to a plain vanilla cake.
- It uses one bowl logic for the wet ingredients and comes together faster than you can preheat the oven.
- The pale green crumb looks stunning with nothing more than a dusting of powdered sugar, so zero decorating skills required.
02 -
- Overmixing the batter once the flour goes in develops gluten and turns a tender sponge into something rubbery and dense.
- If your matcha looks brownish yellow instead of vivid green, it is likely stale and will taste bitter rather than complex and grassy.
03 -
- Bring every cold ingredient to room temperature before starting because even slightly chilled eggs or milk can cause the batter to split and look curdled.
- Sift the matcha powder on its own first, then sift it again with the flour, and those stubborn green specks will finally disappear into a smooth batter.