This matcha sponge cake is nice light and spongy in texture. It’s perfect for a tea time treat alongside tea or on it’s own. It’s lightly sweetened earthy flavor will leave you going back for more.
My birthday was just last week and I wanted a cake that would be perfect for my liking. I tend to not like a lot of cakes out there because they end up being too sweet for my liking but not this year. This year I was going to make my own on top of what I was already going to get. I thought it might be going overboard. But there’s never enough cake to go around and options are always good to have.
My favorite cake of all time has got to be sponge cake because it’s so airy and light. However it is because it’s so fluffy that I always end up going back for more. So I guess it ends up being both a good and bad thing.
My actual “surprise” birthday cake ended up being a mango mousse cake which came at a surprise to me because I usually get a mont blanc one. I’ve always wanted to try to make that too…perhaps that should be on the to bake list.
For now, I need to get back to finishing the rest of my slice of cake. So until next time my foodie friends! What’s your favorite cake?
- 75g Plain flour
- 20g Sugar (fine sugar is best)
- 2 Egg yolks (about 45-50g)
- 30g Honey
- 25ml vegetable oil
- 25ml Water
- 15g Matcha powder
- 130g Egg whites
- 20g Sugar
- In a large bowl, mix egg yolks, sugar and honey together with a hand whisk until pale white. Add vegetable oil, mix well.
- Slowly add in water, lemon zest and lemon juice, stir to combine.
- Sift in plain flour to egg mixture, mix well again.
- Whisk egg whites to foamy at medium speed and add in sugar. Whisk egg whites to peak form.
- Fold egg whites into egg mixture in 3 batches, fold well.
- Pour batter into an ungreased 6" cake pan. Gently bang pan on table top to release air bubbles.
- Bake in preheated oven at 325F for about 25-30 minutes. When the cake is done, remove from oven and turn the pan over. Remove cake from pan after cooling.