Amazing Matcha Green Tea Sponge Cake Recipe

Ingredients

• 4 large Eggs (room temperature)
• 100 g Granulated Sugar (fine granulated)
• 80 g Cake Flour (sifted twice)
• 10 g Matcha Powder (high‑quality culinary grade, bright green)
• 30 ml Whole Milk (room temperature)
• 30 ml Neutral Oil (vegetable or canola oil, light flavor)
• 30 ml Water (for gently heating the eggs)
• 50 g Cake Syrup (optional) (1:1 sugar to water, boiled until dissolved; brush on baked sponge for extra moisture)

Instructions

1. Preheat Oven and Prepare Pan

   Preheat the oven to 350°F (175°C). Line a 12‑cup muffin pan with parchment cupcake liners or grease and line a 6‑inch round pan.

   Time: PT5M

   Temperature: 350°F

2. Warm Water for Eggs

   Heat 30 ml of water in a small saucepan until just warm (about 40‑45°C), then remove from heat.

   Time: PT2M

3. Warm Eggs and Sugar

   Place the mixing bowl with eggs and sugar over the warm water (double‑boiler method). Whisk gently until the mixture feels warm to the touch but the eggs are not cooked.

   Time: PT5M

4. Whip Egg‑Sugar Mixture

   Remove the bowl from the heat. Using a hand mixer on high speed, whip the mixture for 3‑4 minutes until thick, pale, and the volume has increased noticeably.

   Time: PT4M

5. Incorporate Milk and Oil

   With the mixer running, slowly drizzle the milk and oil into the whipped eggs. Continue mixing until fully incorporated and the batter looks glossy.

   Time: PT2M

6. Sift Dry Ingredients

   In a separate bowl, sift the cake flour and matcha powder together twice to ensure no lumps.

   Time: PT3M

7. Fold Dry Ingredients In

   Gently fold the sifted dry mixture into the whipped egg batter using a rubber spatula. Clean the spatula frequently to avoid green streaks. Fold until just combined; the batter should flow like a thick ribbon.

   Time: PT5M

8. Rest and Release Bubbles

   Let the batter sit for 2 minutes, then tap the pan lightly on the counter to release any large air bubbles. Optionally swirl a toothpick for a decorative pattern.

   Time: PT2M

9. Bake the Sponge

   Bake cupcakes for 15‑18 minutes or the 6‑inch round cake for 20‑22 minutes, until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed.

   Time: PT18M

   Temperature: 350°F

10. Cool and Invert

    Remove from oven. Invert the pan onto a cooling rack for about 2 minutes to release steam, then flip the cupcakes or cake onto the rack to cool completely.

    Time: PT5M

11. Store or Serve

    Once completely cooled, wrap the sponge tightly in a Ziploc bag. Refrigerate up to 4 days or freeze up to 3 months. For best flavor, brush with simple cake syrup before serving.

    Time: PT0M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

20 g

Fat

5 g

Fiber

0.5 g