I love matcha green tea anything. One of the recipe featured Bake with Anna Olsen on Food Network is a sponge cake using matcha powder. While I have a springform pan, which was new and never been used, I’ve never made a sponge cake. It was time to utilize that pan.
A lot of times when having something that contains matcha, there’s not a lot of the green tea flavour, so I modified my sponge cake by added a bit more matcha powder than the specified amount.
Also, I’ve learned through trying this recipe that temperature of the eggs impacts baking. Since this sponge cake doesn’t use any baking powder, the warm eggs will create a more lighter and fluffier cake since it creates more volume when whipped (I actually witnessed this the eggs were being whipped in my mixer).
– 6 large eggs
– 2 egg yolks
– 1 cup granulated sugar
– 1¼ cups all-purpose flour
– 1 Tbsp Matcha green tea powder (I added slightly more than a tablespoon for more green tea flavour, about ¼ tsp more)
– 1 pinch salt
– ¼ cup unsalted butter, melted
– 1 tsp vanilla extract
– icing sugar for dusting.
1. Line the bottom of the springform pan with parchment paper.
2. Preheat oven to 350°F (180°C).
2. Put whole eggs in a large bowl and add hot tap water. Change the water if it has cooled.
3. In a bowl, sift flour, matcha powder and salt. Set aside.
4. In a large mixing bowl, crack 6 whole eggs and separate 2 egg yolks from the whites. Add the 2 egg yolks with the whole eggs.
5. Add sugar in the bowl with the eggs.
6. Using a whisk (might take awhile whipping!), hand mixer or if you are using a stand mixer, use the whip attachment, whip the eggs and sugar on high speed until the mixture is pale and holds a ribbon when lifting the whipping tools.
7. Turn the speed to medium-low and add the flour mixture to the batter.
8. Once everything is incorporated, spoon a good dollop of the batter into the melted butter.
9. Add the vanilla into the melted butter mixture and stir to incorporate everything.
10. Pour the butter mixture into larger batter and fold in by hand using a spatula.
11. Pour batter into the springform pan and spread the batter to even it out.
12. Bake for 40-45 minutes. It should be a little golden brown on top and when pressed, it should spring back.
13. Let the cake cool in the pan. Once cooled, carefully run a knife around the edge of the pan to loosen the cake. Remove the ring and peel the parchment paper at the bottom.
14. Dust with icing sugar.
Since this was my first time making this cake, I did find that it was a little dense than I would have liked. I think I should have whipped the eggs more to incorporate more air. Next time! 🙂