Matcha Green Tea Sponge Cake (Print View)
A light and fluffy Japanese-inspired sponge cake infused with vibrant matcha green tea, perfect for afternoon tea.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups 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 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 tsp vanilla extract
→ Decoration
10 - Powdered sugar for dusting
11 - Whipped cream or fresh berries
# Step-by-Step 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 flour, matcha powder, baking powder, and salt. Set aside.
03 - In a large bowl, whisk eggs and sugar until pale and fluffy, about 2–3 minutes.
04 - Add the melted butter and vanilla extract to the egg mixture and mix well.
05 - Alternately add the dry ingredients and milk to the wet mixture, starting and ending with dry ingredients. Mix just until combined; do not overmix.
06 - Pour batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
07 - Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar and serve with whipped cream or fresh berries if desired.
# Expert Suggestions:
01 -
- The texture is incredibly airy, dissolving on the tongue almost instantly.
- It balances bitter matcha with sweet vanilla perfectly, never feeling too heavy.
02 -
- Overmixing once the flour is added will make the sponge tough, so fold gently.
- Sifting the matcha twice prevents little dry pockets of bitter powder in the finished cake.
03 -
- Bring all your ingredients to room temperature before starting to ensure a smooth emulsion.
- If you want a stronger tea flavor, use culinary grade matcha rather than ceremonial for a more robust taste.