Matcha Green Tea Cake (Print version)
A light, fluffy Japanese sponge infused with vibrant matcha green tea, perfect for afternoon tea or dessert.
# What goes in:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour (180 g)
02 - 2 tablespoons matcha green tea powder
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 3/4 cup granulated sugar (150 g)
06 - 1/2 cup whole milk, room temperature (120 ml)
07 - 2/3 cup unsalted butter, melted and slightly cooled (150 g)
08 - 3 large eggs, room temperature
09 - 1 teaspoon vanilla extract
→ For Decoration (optional)
10 - Powdered sugar for dusting
11 - Whipped cream or fresh berries
# Cooking steps:
01 - Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
02 - In a medium bowl, sift together the all-purpose flour, matcha 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 milk to the wet mixture, starting and ending with the dry ingredients. Fold gently just until combined; avoid overmixing to keep the batter light.
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 comes out clean.
08 - Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
09 - Dust the top with powdered sugar and serve with whipped cream or fresh berries if desired.
# Tips from flavorandfeast:
01 -
- The crumb is impossibly soft and delicate, almost like a cloud decided to become dessert.
- Matcha gives it a sophisticated edge that makes people think you spent all day on something surprisingly straightforward.
- It pairs beautifully with almost anything from fresh berries to a glass of something sparkling.
02 -
- Overmixing the batter is the fastest way to turn a fluffy sponge into something dense and heavy, so stop folding the moment you no longer see dry streaks.
- The quality of your matcha directly determines the flavor and color, so taste it beforehand and add up to one extra tablespoon if you want a bolder punch.
03 -
- Sift the matcha powder twice, once on its own and once with the flour, because matcha clings to itself and nothing ruins a slice faster than a bitter green pocket hiding inside.
- Let the melted butter cool until it is just warm to the touch before adding it to the eggs, because hot butter will start scrambling them before you even get the cake into the oven.