matcha sponge cake

This matcha cake or green tea cake is a light &amp; fluffy sponge cake flavored with matcha power, aka green tea powder. It&#039;s a delicious Japanese cake that soft &amp; fluffy!

Matcha Cake (Green Tea Cake)

cake flour

Tablespoons matcha powder (See Note 1)

sugar

baking powder

salt

½ teaspoon cream of tartar ((optional))

eggs (whites and yolks separated)

vegetable oil

water

honey

vanilla extract

Beat egg whites

Preheat oven to 350° F. Using a stand mixer or hand mixer, beat egg whites with the cream of tartar (if using) on high until it becomes foamy. Next, add ⅓ of the amount of sugar and beat on high until firm peaks form. When lifting the whisk, look for the tip to drop slightly. Set aside.

Beat Egg Whites

Make egg yolk mixture

In a large bowl, add the egg yolks, the remaining ⅔ sugar, salt, water, honey, and vanilla. Beat on high until fluffy, pale yellow ribbons form when lifting the whisk. The ribbon should remain for 3 to 4 seconds. Add half the egg whites to the egg yolk mixture and fold gently.

Egg Yolk Mixture

Add dry ingredients and oil

Make the batter: Sift the flour, matcha powder, and baking powder into the egg yolk mixture in three parts, gently folding after each time. Matcha powder must be sifted as it clumps together easily. Next, add the vegetable oil. Tip: To help incorporate the oil better, mix a few spoonfuls of the batter with the oil before adding.

Add remaining egg whites

Add the remaining ½ of the egg whites to the batter and fold gently until well combined, taking care not to deflate the batter.

Add Dry Ingredients and Oil

Bake

Line two 6 inch cake pans with parchment paper along the sides and bottom. Pour in the batter and bang the pan twice to remove large air bubbles. Bake until a toothpick inserted in the center comes out clean and the crust is golden brown with a raised center, about 27 to 30 minutes. See Notes section for additional baking times.

Cool and serve

Remove all the parchment paper and allow to cool completely on a cooling rack before slicing. Use a cake leveler for even slices. Serve with whipped cream and fruit or make a layered cake. Enjoy!

Delicately soft and fluffy, this matcha sponge cake with earthy sweet green tea powder is a perfect everyday cake.

Matcha Sponge Cake

(65 grams) cake flour (Note 1)

matcha powder (Note 2)

coarse kosher salt

(150 grams) granulated sugar

Preheat the oven to 325°F (160°C).

Sift together cake flour, matcha powder and salt.

In a large mixing bowl, beat the egg whites until foamy on a low speed. When the egg whites get white and foamy, start adding sugar one tablespoon at a time. Continue to beat on medium high speed until stiff peaks form.

Add flour mixture and carefully fold everything together. Be careful not to deflate the batter much.

Transfer the batter to an ungreased loaf pan. Even out the surface. Run a butter knife through the batter to remove any large air pockets. Bake for 25-30 minutes, or until the inserted wooden stick comes out clean.

Cool the cake upside down until completely cooled. Allow plenty of room to circulate air around the cake. This will prevent the cake from collapsing.

To remove the cake from the pan, run a knife along the edges of the pan and then gently peel it out of the pan.

Dust powdered sugar over the cake and serve with fresh berries or whipped cream, if desired.

A healthy but still so good Matcha Protein Cake with earthy green tea flavor, subtle sweetness and soft sponge cake texture. This healthy matcha cake recipe is sweetened with protein powder, has no sugar and very little butter - the perfect healthy matcha dessert!

Matcha Protein Cake - Healthy but just Amazing!

Whole Wheat Pastry Flour (120 grams, see post for subs)

Vanilla Protein Powder (45 grams, about 1½ scoop (whey and whey-caesin))

Tbsp Matcha Green Tea Powder

½ tsp Baking Powder

½ tsp Baking Soda

Non-fat Greek Yogurt (room temperature, 112 grams)

Tbsp Melted Butter (28 grams)

Egg (room temperature)

oz Sugar free Cool Whip (85 grams)

Preheat oven to 350°F and line an 8” round cake pan with parchment paper; Spray sides with cooking spray.

In a bowl, combine whole wheat pastry flour, vanilla protein powders, matcha green tea powder, baking powder and baking soda. Set aside.

In a large bowl, whisk Greek yogurt, milk, melted butter and egg.

Add in dry mix in wet and fold using a large spoon or spatula.DO NOT OVER-MIX or the cake will be tough because of the protein powder.

Pour mixture into baking pan.

Bake on center rack for 22 minutes.A tester inserted into the center will come out clean and top springy to touch.

Let cool in pan fro 15 minutes then transfer to a cooling rack to cool completely.

In a small bowl stir cool whip.

Spread on top of (cooled) cake.

Frosting:

Top 3 matcha sponge cake recipes from across the web

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Matcha Cake (Green Tea Cake)

Matcha Sponge Cake

Matcha Protein Cake - Healthy but j...

Top 3 matcha sponge cake recipes from across the web

The most viewed matcha sponge cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Matcha Cake (Green Tea Cake)

Matcha Sponge Cake

Matcha Protein Cake - Healthy but j...

The most viewed matcha sponge cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine