Matcha Sponge Cake



I have been interested in matcha flavoured food ever since I tried the German Butter Cookies I baked last year. The Hello Panda with Matcha Green Tea Cream filling did not help my addiction to matcha flavour food as well. Haha. I have been eating this biscuit at least thrice weekly! Yum yum! This time round, I adapted one of the recipes to bake this matcha sponge cake.

Recipe with Pictures

Makes one 6″ cake

Ingredient list:

For the Egg Yolk Batter:

  • 3 egg yolks (I used eggs weighing about 65g each)
  • 15g of caster sugar
  • 40g of oil (I used canola oil)
  • 50g of water
  • 80g of cake flour
  • 5g of matcha powder

For the Meringue:

  • 3 egg whites
  • 55g of sugar

Use twice the amount of ingredients for a 9″ cake or in this case, I made a 6″ cake and a 18 cm square pan cake

Matcha Sponge Cake - Ingredients needed
Ingredients needed

My Oven Settings:

150°C; top and bottom heat; about 40 minutes for the cake in the square pan and 55 minutes for the 6″
(Settings would differ from oven to oven. Please experiment with yours!)

Steps:

1. Line your baking tin with baking paper. There is no need to grease it.

Matcha Sponge Cake - line your tray 1

Matcha Sponge Cake - Line your tray!
Line your tray!

2. Measure the required amount of egg yolks in a mixing bowl and add in sugar. Using a whisk or a spatula, lightly whisk until all the sugar has dissolved and the mixture becomes lighter in colour.

Matcha Sponge Cake - yolk and sugar

3. Stir in oil.

Matcha Sponge Cake - add oil

4. Add in water and mix well.

Matcha Sponge Cake - add water

5. Sift in flour and matcha powder in batches and mix well using a whisk. Ensure that there are no pockets of flour in the batter. Set aside.

Matcha Sponge Cake - add flour

6. In a separate bowl, beat the egg whites until they foam and add in sugar slowly. Continue beating the egg whites till stiff peak.

Matcha Sponge Cake - stiff peak

7. Using a whisk, beat 1/3 of the meringue into the egg yolk batter to lighten it (the batter).

Matcha Sponge Cake - beat meringue in

8. Fold the remaining meringue into the egg yolk batter in two batches till well combined.

Matcha Sponge Cake - fold meringue

9. Pour the cake batter into a baking pan and tap it several times against the table to release large air bubbles.

Matcha Sponge Cake - before baking

10. Bake it in a preheated oven at the settings mentioned above or until a toothpick inserted into it comes out clean.

Matcha Sponge Cake - in the oven

Matcha Sponge Cake - in the oven 1

Matcha Sponge Cake - in the oven 2

11. When the cake is done, invert it on a cooling rack and peel away the baking paper. (Both my cakes dropped out from their pans by themselves when I invert them. Haha. <3). This is to release any heat trapped under the baking paper. Cool the cake completely on a cooling rack.

Matcha Sponge Cake - final product

Recipe Only

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Makes one 6″ cake

Ingredient list:

For the Egg Yolk Batter:

  • 3 egg yolks (I used eggs weighing about 65g each)
  • 15g of caster sugar
  • 40g of oil (I used canola oil)
  • 50g of water
  • 80g of cake flour
  • 5g of matcha powder

For the Meringue:

  • 3 egg whites
  • 55g of sugar

Use twice the amount of ingredients for a 9″ cake or in this case, I made a 6″ cake and a 18 cm square pan cake

My Oven Settings:

150°C; top and bottom heat; about 40 minutes for the cake in the square pan and 55 minutes for the 6″
(Settings would differ from oven to oven. Please experiment with yours!)

Steps:

  1. Line your baking tin with baking paper. There is no need to grease it.
  2. Measure the required amount of egg yolks in a mixing bowl and add in sugar. Using a whisk or a spatula, lightly whisk until all the sugar has dissolved and the mixture becomes lighter in colour.
  3. Stir in oil.
  4. Add in water and mix well.
  5. Sift in flour and matcha powder in batches and mix well using a whisk. Ensure that there are no pockets of flour in the batter. Set aside.
  6. In a separate bowl, beat the egg whites until they foam and add in sugar slowly. Continue beating the egg whites till stiff peak.
  7. Using a whisk, beat 1/3 of the meringue into the egg yolk batter to lighten it (the batter).
  8. Fold the remaining meringue into the egg yolk batter in two batches till well combined.
  9. Pour the cake batter into a baking pan and tap it several times against the table to release large air bubbles.
  10. Bake it in a preheated oven at the settings mentioned above or until a toothpick inserted into it comes out clean.
  11. When the cake is done, invert it on a cooling rack and peel away the baking paper. (Both my cakes dropped out from their pans by themselves when I invert them. Haha). This is to release any heat trapped under the baking paper. Cool the cake completely on a cooling rack.

 

Note:
I had placed the 6″ tin (smaller surface area) into the left-hand corner of the oven at the back as that part of my oven is hotter than the rest. After seeing some cracks on the surface of the cake, I switched the positions of the tins.

Comments:

Unlike the plain sponge cake which emitted heavenly vanilla smell during baking, this matcha cake was a little disappointing (or rather, worrying). I was afraid that I might over bake them as it was the first time I am using the 18cm square inch pan to bake a cake. Luckily, they turned out well! =D

This cake is soft, moist and had a strong matcha taste. Yummy! I love the green hue of these cakes as well!

I was using these sponge cakes as the base for another bake and hence, in my excitement, I forgot to take more pictures of these pretty cakes! =(

Recipe Source: Adapted from Plain Sponge Cake 2


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Rainbow

A novice baker =)

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