Matcha Cake Bake (Print Version)
Light and fluffy Japanese sponge infused with vibrant matcha green tea, ideal for afternoon tea or dessert.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups (180 g) all-purpose flour
02 - 2 tbsp matcha green tea powder
03 - 1 tsp baking powder
04 - 1/4 tsp 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 tsp vanilla extract
→ For Decoration (optional)
10 - Powdered sugar for dusting
11 - Whipped cream or fresh berries
# How to Make It:
01 - Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
02 - In a medium bowl, sift together the all-purpose flour, matcha green tea 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 butter and vanilla extract to the egg mixture and mix thoroughly until well incorporated.
05 - Alternately add the sifted dry ingredients and the whole milk to the wet mixture, starting and ending with the dry ingredients. Fold gently just until combined; avoid overmixing to maintain a light texture.
06 - Pour the batter into the prepared cake pan and smooth the top evenly 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 - Let the cake 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 with whipped cream or fresh berries if desired.
# Expert Advice:
01 -
- The sponge stays impossibly tender for days if you wrap it well, which almost never happens with homemade cakes.
- It bridges the gap between dessert and afternoon snack without being too sweet or too heavy.
02 -
- Overmixing the batter once the flour goes in will develop gluten and give you a chewy, rubbery cake instead of the soft sponge you want.
- If you want a bolder matcha punch, add one extra tablespoon of powder, but any more than that and the bitterness takes over.
03 -
- Tap the filled cake pan firmly on the counter before baking to knock out large air pockets that cause uneven doming.
- Serve this alongside a cup of green tea or even a glass of sparkling wine, because the bitterness of the cake plays beautifully off both drinks.