Today, I’m sharing how to make an amazingly fluffy matcha sponge cake. Use this matcha sponge for any of your desserts and enjoy it in many ways!
- 📌 Matcha genoise Sponge Cake
- 📌 Choosing the right matcha For Sponge Cake 🍵
- 📌 Frequently Asked Questions
- 📌 What's In Matcha sponge cake?
- 📌 How to make matcha sponge cake
- 📌 Tips for Matcha Sponge Cake
- 📌 Simple syrup for cakes
- 📌 VIDEO: matcha sponge cake
- 📌 The printable recipe
- Fluffy Matcha (Green Tea) Sponge Cake Recipe
📌 Matcha genoise Sponge Cake
Before we dive into the processes, let me explain the type of sponge we make today: which is "genoise sponge cake". What exactly is that?
Genoise sponge cake is made by whipping up whole eggs and sugar together. That is the unique method for this sponge to make a fluffy texture.
The primary 3 ingredients are eggs, sugar, and flour.
How is biscuit sponge cake different from genoise sponge cake?
Besides that, "Biscuit sponge cake" is also a very popular sponge widely used in the world. I would say Genoise sponge and biscuit sponge are the BIG 2 in the sponge world.
The sponge with biscuit method is made by whipping up egg whites and yolks separately. All the other parts are the same as the genoise sponge cake.
They both use eggs, sugar, and flour as their primary ingredients. What's different is how you whip eggs; either separately or together.
Here is the illustration I created to explain the 2 methods:
📌 Choosing the right matcha For Sponge Cake 🍵
Depending on what matcha powder you use, the result changes drastically. If you want it to taste authentic, use pure, high-quality matcha. The color of high-quality matcha is very vivid and it creates a bright green sponge cake as well.
Here is the matcha powder I used this time.
📌 Frequently Asked Questions
Wrap it tightly and store it in a zip log (or wrap it one more time instead).
I recommend using it within a few days for freshness. You can also freeze for up to a few months. Or ultimately, eat it right away for the very best taste!
The texture of the sponge is not going to be the same with all-purpose flour. All-purpose flour creates more gluten inside and that makes the sponge heavier. I highly recommend using cake flour if you can get it!
📌 What's In Matcha sponge cake?
6 Simple Ingredients:
- The whipped egg does the main role to make the fluffy texture.
- Granulated sugar
- It helps to create a fine texture and keeps the cake moist.
- Cake flour
- It creates a delicate soft texture.
- Matcha powder
- Use dark high quality matcha if you want to enhance the color and flavor.
- It helps to keep the cake moist.
- It helps to keep the cake moist and soft.
📌 How to make matcha sponge cake
The 6 simple steps:
- Warm whole eggs and sugar with a water bath, constantly mixing until it feels comfortably warm like a baby bath.
- Whip whole eggs and sugar.
- Start whipping at high speed to make it fluffy (Drop the batter with a whisk. It should flow slowly and the lines should stay on the surface.)
- Finish at low speed to make air bubbles smaller until it looks very shiny.
- Add cake flour and matcha and fold until you don’t see any flour.
- Add milk and oil and fold until everything is mixed evenly. The batter should flow smoothly when you drop it with a spatula.
- Pour into a pan and BAKE with 355F | 180C
- for about 25 mins for 1 6’ pan with 1 batch
- for about 30-35mins for 1 6” pan with 1.5 batches (If you want to make it taller!)
- for about 15 mins for regular cupcakes
- After it's out of the oven, flip it and let it cool completely before slicing it.
📍 The printable recipe is at the very end of this post.Jump to Recipe
📌 Tips for Matcha Sponge Cake
- Preheat the oven: to 355F | 180C
- Prepare hot simmering water to warm eggs.
- Set up cake liners inside a pan. (Or you can coat a thin layer of butter, dust flour on top, and toss to remove excess.)
- Sift cake flour and matcha powder together.
Matcha powder is very lumpy, so I recommend using a fine sieve.
Step 1: Warm up whole eggs and sugar.
First, mix egg and granulated sugar in a bowl and warm them in a water bath until it feels warm.
💡 By warming up eggs, eggs get whipped up in a shorter amount of time. When you do not warm eggs, it takes A LONG time for them to get whipped up and we'll need a powerful stand mixer to do the job.
And as soon as you add sugar, mix immediately with a whisk so that egg yolks do not absorb it and create lumps. (You can also mix eggs ahead to avoid that.)
💬 Adding sugar before heating the eggs will slow down the heat delivery process.
To make sure that we are not cooking eggs with simmering water, there are some other things we can do:
How to heat egg and sugar
- Once the water starts simmering or you see lots of steam coming out from the pot, I turn off the heat or lower it and place the bowl of eggs. Try not to use boiling water while you are warming eggs to make sure you are not going to cook them.
- Make sure that the bowl of eggs is NOT dipped in the hot water. That can partially cook the eggs in the bottom of a bowl.
- Heat up until it reaches between 35-45 degrees. I usually do not check the temperature with a thermometer but instead (You can if you like!), insert a finger and check: When I feel it is comfortably warm like baby bath temperature, it's ready. Then, I remove it from the heat right away.
- Mix constantly and evenly as you heat to prevent eggs from getting cooked partially.
- When you check the temperature, do it quickly or remove it from heat for seconds.
Step 2: Whip whole eggs and sugar.
Now that the eggs are warm enough, let's start whipping! You can use a stand mixer or hand mixer whichever you prefer. With a stand mixer, you can do other prep work while you are whipping. And it also takes a lot less time to finish!
First, whip it up at high speed because you want to make it super fluffy.
💬 Start whipping right away while the eggs are still warm.
I usually scale milk and oil in the same bowl while I’m whipping eggs.
The most important part
How much you whip is EXTREMELY important. The most important part of this sponge. A lot of people fail here by not whipping enough. When you don't whip enough, it does not contain enough air bubbles inside. And that leads to a shorter, less fluffy cake. Even if you think you whipped enough, it might not be enough.
So! Here are how I check to see if it's whipped enough:
How to check if the egg is whipped enough
- Stop your mixer for a second, scoop a good amount of the batter with a whisk, and drop. It should drop or flow slowly like a thick ribbon. If it flows fast, it is not done yet.
- Draw something and if that stays on the surface and does NOT go away, it is whipped enough. If it gradually goes away, that means you need to whip a lot more.
Whipping it at low speed at the end
Even if you whipped enough at this point, it is not quite done yet. - the size of the bubbles is big at this point because we whipped at high speed, and that leads to a rough sponge texture.
Whip more with low speed for about 5 minutes (with one batch of this recipe) until it looks shiner.
👩🏻🍳 It looks shiner because the size of the bubbles got smaller. - Which creates a more silky, fine texture. And those small bubbles do not get eliminated as easily as big ones, so your sponge tends to rise more and get fluffy!
Step 3: Add flour and fold.
Once you stop whipping eggs, we want to finish folding other ingredients as quickly as possible and put them in an oven while the condition of bubbles is the best. So make sure that all the preparations are ready at this point.
I like to sift flour ahead so that I can start folding right away but I know some chefs prefer sifting right before. You can pick whichever you like!
After you add cake flour, start folding right away.
And how you fold is very important. By folding instead of vigorously mixing, you don't need to kill too many air bubbles.
4 tips for folding sponge batter (or any pastry batter)
- Move your spatula like you draw a "J".
- Each time you fold with your spatula, move your bowl about 45 degrees so that you can mix evenly.
- Fold as fast as possible. That helps to break down chunks of flour. By finishing folding faster, your air bubbles stay more stable and that results in a taller, fluffier sponge.
- Clean your spatula and bowl on the way to make sure that you do not miss any uneven parts. Make sure that no flour is left on the bottom or sides.
I made the video tutorial in the past. Check it out to see it visually!
💬 Matcha powder tends to stick around the bowl and spatula and get chunky. So clean a bowl and spatula frequently on the way so that the batter is nice and even by the time it is folded enough.
Continue folding just until you don't see any more flour.
Step 4: Add Liquids and fold.
And add milk and oil.
If you add them when you still see flour, they touch each other directly and they sometimes create lumps that are more difficult to break down. Not a deal-breaker but it is something to be mindful of!
Butter or Oil?
The liquid and fat help make the sponge moister.
As for fat, some people use butter while others use oil. So what difference do they make?
Oil is a liquid base, so the sponge tends to be lighter and fluffier even after it's cooled down, just like chiffon cakes. Also, you do not need to let it melt beforehand like butter. I use olive oil as a healthier option, but other regular oils work too.
When you add butter, you'll need to melt it beforehand until it feels very warm. The benefit of butter is adding more rich flavors to your sponge.
The final folding:
How much you fold is very important. This is the 2nd part a lot of people fail by either folding too much or folding less:
- When you fold less, your sponge gets more volume and rises a lot but the texture is kind of rough and not silky enough.
- When you fold too much, too many air bubbles get killed and that leads to a shorter, less fluffy sponge.
Don't forget to check the bottom of a bowl to see any uneven batter.
How to check if the batter is folded enough
I like to check this with a spatula. Scoop a lot and drop. If it flows smoothly like a ribbon like in the image below, it is done.
If it drops and does not flow much, it is not done yet.
Check out the video tutorial to see it visually.
Step 5: Pour into a pan and bake!
BAKE AT 355F / 180C
- for about 25 minutes with 1 batch of the recipe
- for about 30-35 minutes with 1.5 batches of the recipe
- for 15-20 minutes with a regular-size cupcake pan
* Adjust the time and temperature depending on the oven.
Bake until the center is cooked through. The sponge slightly shrinks in the oven when that happens.
You can also check by touching the surface and see if it bounces back or insert a toothpick and see if it comes off clean.
And one batch of the recipe is also enough for 1 6” pan.
Before you bake, toss sometimes and eliminate some big bubbles.
You can also swirl with a toothpick like in the image below for the same reason.
When you bake cupcakes with one batch of the recipe, you can make about 8 regular cupcakes.
1.5 batch of the recipe:
In case you want to make the cake higher, I recommend baking with 1.5 batches of this recipe. All the tips I mentioned earlier apply the same. Just bake longer.
Make sure your pans or cake liners are tall enough so that the batter is not floating over in the oven. The height of my pan is 6cm which is 2.3 inches.
Of course, you can do more batches as long as it fits into your mixing bowl!
After it's out of the oven
As soon as it's been removed from the oven, I like to give it "a shock" by dropping it a few times (lightly!) on a table or kitchen counter to release steam to prevent the sponge from deflating too much.
Flip it and let it cool completely.
You can take it out of the pan right away if you used a cake liner. If you just coated butter and flour, wait until the sponge cools down so that the sponge does not get hurt.
💬 The sponge is very fragile when it is hot. So do not cut the sponge while it is still warm. It'll be harder to cut clean.
I like to leave the cake liners attached until right before I use them so that it does not get dried.
And this one is with 1 batch of the recipe.
Or If you have to leave it for more than a few hours, I recommend wrapping it tightly so that the sponge does not get dried.
📌 Simple syrup for cakes
Just like any other genoise sponge cake which does not contain a lot of oil or liquid, this matcha sponge cake feels a lot moister with cake syrup. So when you want to make a whole cake or cupcakes with it, I highly recommend you apply syrup.
You can make it by melting sugar with hot water. The most commonly used ratio is 1:1. - You can adjust it as you like.
📌 VIDEO: matcha sponge cake
Watch the video and check how to make the matcha sponge cake visually.
Don't forget to subscribe if you liked it😉
📌 The printable recipe
Fluffy Matcha (Green Tea) Sponge Cake Recipe
- Cake mold
- Parchment paper
- Stand mixer or hand mixer
- 2.5 oz Whole eggs about 2 eggs
- 2.46 oz Granulated sugar
- 1.9 oz Cake flour
- 0.17 oz Matcha powder Optional
- 0.5 oz Milk or 1 Tbsp
- 0.5 oz Oil or about 1 Tbsp
- 1. Preheat the oven to 355 F | 180 C2. Prepare the hot simmering water to warm up the eggs.3. Set up cake liners. (Or you can coat a thin layer of butter, dust flour on top, toss and remove excess so that a cake can get removed easily without liners.)4. Sift cake flour and matcha powder.
- Warm whole eggs and sugar with a water bath, constantly mixing until it feels comfortably warm like a baby bath.2.5 oz Whole eggs, 2.46 oz Granulated sugar
- Whip whole eggs and sugar. Start whipping at high speed to make it fluffy. (Check: Drop the batter with a whisk. It should flow slowly and the lines should stay on the surface.) Finish at low speed to make air bubbles smaller until it looks very shiny.
- Add cake flour and matcha and fold until you don’t see any flour.1.9 oz Cake flour, 0.17 oz Matcha powder
- Add milk and oil and fold until everything is mixed evenly. The batter should flow smoothly when you drop it with a spatula.0.5 oz Milk, 0.5 oz Oil
- Pour into a pan and toss sometimes and swirl it with a toothpick to remove some bigger air bubbles. Bake at 355 F | 180 C until the center bounces back very gently.for about 25 mins for 1 6’ pan with 1 batch for about 30-35 mins for 1 6” pan with 1.5 batches for about 15 mins for regular cupcakes* Adjust the time and temperature depending on the oven.
- After it's out of the oven, flip it and let it cool completely before slicing it.
1.5 batches: (Make 1.5 batches if you want a tall 6")
- Egg 150g | 5.3oz (3 Large eggs)
- Granulated sugar 105g | 3.7oz
- Cake flour 82g | 2.9oz
- Matcha powder 7.5g | 0.26oz
- Milk 23g or 1.5 Tbsp
- Oil 23g or 1.5 Tbsp
Also, check out this post for my vanilla sponge cake recipe! It is my go-to fluffy sponge cake that I use often for many kinds of desserts.
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Can you send a product link in the video?? I wanna to get Match powder which brand would be good. Thank you.
Thank you! I just added the link to the video (description box). I will check a couple of things and also add it to this post later as well!