Original Post: https://www.sweetandsavorybyshinee.com/matcha-sponge-cake/
Matcha Sponge Cake
Servings: 6 servings
Calories: 165kcal
Delicately soft and fluffy, this matcha sponge cake with earthy sweet green tea powder is a perfect everyday cake.
Print Recipe
Ingredients
- 1/2 cup (65g) (65g) cake flour Note 1
- 2 tablespoons matcha powder Note 2
- 1/4 teaspoon coarse kosher salt
- 6 egg whites Note 3
- 3/4 cup (150g) (150g) granulated sugar
Instructions
- 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.
Notes
Note 1: To make DIY cake flour, measure out 1/2 cup of all-purpose flour, remove 1 tablespoon of it and add 1 tablespoon of cornstarch. Sift and you have a DIY cake flour!
Note 2: Make sure to use fresh matcha powder. Old matcha powder that's been opened for more than 2 months looses its quality and will produce a cake with dull color and won't add matcha flavor.
Note 3: I've used carton egg whites with success. You'll need 210g of liquid egg whites.
Nutrition
Calories: 165kcal
Carbohydrates: 33g
Protein: 7g
Fat: 1g
Sugar: 25g
Sodium: 147mg