Japanese Matcha Sponge Cake (Printable)
Light Japanese sponge cake infused with vibrant matcha green tea, perfect for dessert or afternoon tea.
# What You 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:
01 - Preheat oven to 350°F (175°C). Grease and line an 8-inch (20 cm) 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.
07 - Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
08 - Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
09 - Dust with powdered sugar and serve with whipped cream or fresh berries if desired.
# Expert Hints:
01 -
- The matcha flavor is earthy and delicate without tipping into bitterness, balancing sweetness beautifully.
- Its a forgiving sponge that stays moist for days, making it perfect for baking ahead when friends come over.
02 -
- Overmixing the batter once flour is added develops gluten and turns your tender sponge tough, so stop folding the moment everything looks combined.
- Matcha quality dictates both color and flavor, and cheap matcha can taste flat or muddy no matter how much sugar you add.
03 -
- Sift the matcha powder twice, once on its own and once with the flour, because matcha clings to itself and those tiny green knots ruin the smooth look of every slice.
- Take the eggs and milk out of the fridge at least 30 minutes before starting so everything emulsifies smoothly and the batter bakes evenly.