Matcha Sponge Cake

On my many afternoons spent going through Pinterest during lockdown, this Matcha Sponge Cake from Sonia at Nasi Lemak Lover has captured my eye, probably because of my love for matcha.

But let’s start from the beginning – this cake is most definitely something so different, yet so simple to make and it’s not going to give you a sugar rush unless you decorate it with all things ganache, cream, and all of that.

So a win-win if you are looking at reducing your sugar intake.

Matcha is also very good for you, it’s full of antioxidants and boosts your immunity system. It can help with stress and weight loss – as it is a fat-blocker – but needs to be consumed in moderation.

I love matcha in winter, instead of a cup of coffee – very high content of caffeine! – and anything that is made with it, so this cake just ticked the right boxes.

But less about me mumbling about the cake, and actually more action – and the recipe for you.

Matcha Sponge Cake

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A super-soft, not-so-sweet sponge made with Matcha Tea.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

• 4 Egg Yolks
• 15g Sugar
• 60g Sunflower Oil
• 60g Full-Fat Milk
• 80g Flour
• 10g Matcha Powder
• 4 Egg Whites
• 70g Sugar
• 1 Tsp Lemon Juice

Instructions

1. Whisk the egg yolks with the 15g of sugar until well mixed. Add the oil and combine well, then add the milk and combine this one too.
2. Sift the flour and matcha powder until everything is properly mixed and there are no lumps.
3. Beat the egg whites with the lemon juice until soft peaks start to form, then gradually add the remaining sugar and beat until stiff peaks form - try the upside-down method if you are fearless!
4. Fold the egg whites gradually in the matcha mix, going from bottom to top. Start with a third at the time and make sure everything is well incorporated before adding more.
5. Once all the egg whites are folded in, pour the mix in a 10' pan (you can use a smaller one for a 'taller' cake) covered with parchment paper on the bottom and sides, then bake in a pre-heated for 35 minutes at 200°C.
6. You can dust the cake with icing sugar once the cake has cooled down completely.

Notes

We used Matchaeologist's Meiko Ceremonial Grade Matcha as that is what we had around, you can find it on Amazon by clicking on the link above.

I can promise you, this Matcha Sponge Cake was literally inhaled within minutes, the texture is just too nice to leave there.

If you are consuming it slowly, like a normal person, keep it in a container so it does not go completely dry. We didn’t have this problem, actually. Because I ended up smothering my face on it the following morning, leaving no trace.

Do you like matcha? Is there any other way you enjoy matcha rather than a tea or latte?

You can find a few more recipes here, whether you are looking for sweet or savory.