Japanese Matcha Sponge Cake (Printable)
A light, fluffy Japanese-inspired sponge infused with vibrant green tea for afternoon desserts.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups 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 granulated sugar
06 - 1/2 cup whole milk, room temperature
07 - 2/3 cup unsalted butter, melted and slightly cooled
08 - 3 large eggs, room temperature
09 - 1 teaspoon vanilla extract
→ Decoration (Optional)
10 - Powdered sugar for dusting
11 - Whipped cream or fresh berries
# Directions:
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 becomes pale and fluffy, about 2 to 3 minutes.
04 - Add the melted butter and vanilla extract to the egg mixture, mixing well to combine.
05 - Alternately add the dry ingredients and the milk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined to avoid deflating the batter.
06 - Pour the batter into the prepared cake pan and smooth the top evenly.
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 it 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 -
- This cake stays incredibly moist for days thanks to the rich combination of melted butter and whole milk.
- The vibrant green hue makes it a showstopper without needing any complicated frosting techniques.
02 -
- Overmixing the batter once the flour is added will deflate the cake and make it rubbery.
- Adding an extra tablespoon of matcha powder completely transforms the depth of flavor for true tea lovers.
03 -
- Always check that your baking powder is fresh to guarantee the highest possible rise.
- Cool the cake completely before dusting with powdered sugar so it does not melt into the crust.