Matcha sponge cake
Description
The colour of matcha varies, and the sponge cake’s colour will depend on it, but do not add too much or the taste will become bitter. The sponge will be light, finely porous, and slightly moist, but for a cake it is better to soak it a little. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the ingredients you need to make a matcha sponge cake. Take the cream and eggs out of the refrigerator in advance so they come to room temperature.
- 2
Step 2
Mix the flour and matcha and sift through a sieve.
- 3
Step 3
Mix the eggs with powdered sugar and beat for 6–8 minutes until light, fluffy, and almost white.
- 4
Step 4
Add the vanilla extract and salt, then pour in the cream. Gently fold everything together with a spatula until smooth and uniform.
- 5
Step 5
Add the flour with tea to the egg mixture and mix gently until smooth and fluffy.
- 6
Step 6
Place the springform pan on foil and fold the edges up. Transfer the dough and smooth the top.
- 7
Step 7
Place the pan with the batter in a hot oven and bake at 170 degrees for 25–35 minutes until done (dry toothpick test). Remove the finished sponge cake from the oven, take off the ring and foil, place on a wire rack, and cool completely.
- 8
Step 8
The cooled sponge cake should be placed in a bag and refrigerated for 6 hours, after which it can be sliced.
- 9
Step 9
Ready. Serve at the table.