Japanese Matcha Sponge Cake (Printable)
A vibrant green tea sponge cake with a soft, airy crumb. Ideal for serving with whipped cream or fresh berries.
# What You 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
→ For Decoration (optional)
10 - Powdered sugar for dusting
11 - Whipped cream or fresh berries
# How To Make It:
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.
06 - Pour batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick comes out clean.
07 - Let cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar and serve with whipped cream or berries.
# Expert Suggestions:
01 -
- The texture is incredibly airy, melting on your tongue like a cloud.
- It strikes a perfect balance between the earthiness of tea and the sweetness of a classic sponge.
02 -
- Overmixing the batter will make the cake tough, so fold gently and stop as soon as the flour disappears.
- Sifting the matcha separately helps break up clumps that can leave bitter pockets in your slice.
03 -
- Check your labels carefully if you have dairy allergies, as ingredients can vary.
- Use room temperature milk to prevent the melted butter from solidifying into tiny lumps.