Matcha Green Tea Sponge Cake (Print Version)
Light Japanese matcha sponge cake, fluffy and aromatic, perfect for afternoon tea or 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
→ For Decoration (optional)
10 - Powdered sugar for dusting
11 - Whipped cream or fresh berries
# How-To Steps:
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 the mixture turns pale and fluffy, about 2 to 3 minutes.
04 - Add the melted unsalted butter and vanilla extract to the egg mixture, stirring until well incorporated.
05 - Alternately add the sifted dry ingredients and 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 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.
# Expert Tips:
01 -
- The matcha flavor is subtle enough for newcomers but deeply satisfying for green tea enthusiasts, a balance I spent three attempts to get right.
- It uses one bowl and basic pantry staples, yet the result looks like something from a specialty bakery window.
02 -
- Matcha quality makes or breaks this cake, and I learned the hard way that cheap culinary grade powder turns the crumb a muddy olive color instead of that vivid green.
- Opening the oven door before the twenty five minute mark caused my earliest attempts to sink in the center, so resist the urge to peek.
03 -
- Sifting the matcha powder twice eliminates nearly every stubborn lump and ensures the color distributes evenly throughout the batter.
- Substituting half the all purpose flour with almond flour adds a tender, nutty quality that pairs beautifully with the green tea flavor.