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–+ servings
fluffy matcha green tea sponge cake cut in half

Fluffy Matcha (Green Tea) Sponge Cake

The fluffy matcha sponge cake for any of your matcha desserts. Enjoy it in many ways!
Author ayacaliva
Total Time 1 hour
Course Sponge
Servings 1 6-inch cake
5 from 2 votes
Print Pin

Equipment

  • Cake mold
  • Parchment paper
  • Sieve
  • Stand mixer or hand mixer
  • Spatula

Ingredients

  • 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 
Makes: 6inch round

Instructions
 

Preparation

  • 1. Preheat the oven to 355 F | 180 C
    2. Prepare the hot simmering water to warm the eggs.
    3. Set up cake liners. (Or coat a thin layer of butter, dust flour on top, and toss to remove the excess flour.)
    4. Sift cake flour and matcha powder together.
    matcha powder and all-purpose flour in a sieve

6 Steps

  • Warm whole eggs and sugar with a water bath, constantly mixing until it feels warm, like a baby bath.
    2.5 oz Whole eggs, 2.46 oz Granulated sugar
    heating egg and sugar in a water bath
  • Whip whole eggs and sugar.
    Whip it at high speed until it gets very fluffy: Drop the batter with a whisk and check: It should flow slowly, and the lines stay on the surface when it's whipped enough.
    Whip it at low speed until it looks shiny to make air bubbles smaller.
    checking the consistency of whipped egg and sugar
  • Add sifted cake flour and matcha and fold until you don’t see any of them.
    1.9 oz Cake flour, 0.17 oz Matcha powder
    matcha sponge batter before adding oil and milk
  • Add milk and oil and fold until everything is evenly incorporated.
    The batter should flow smoothly when you drop it with a spatula.
    0.5 oz Milk, 0.5 oz Oil
    adding oil and milk in matcha sponge batter
  • Pour it into a pan immediately and bake at 355 F | 180 C for about:
    25 mins for 1 6’ pan with 1 batch
    30 - 35 mins for 1 6” pan with 1.5 batches (If you want to make it taller!)
    15 mins for regular-size cupcakes
    * Adjust the time and temperature depending on the oven.
    pouring green tea sponge batter in a 6" pan
  • fter it's out of the oven, flip it and let it cool completely before slicing it.
    flipped matcha sponge cake on a cooling rack

Video

Notes

How to store it:

Wrap it tightly (twice, ideally) so it's not getting dried. I recommend consuming it within the day for the best taste. Store it in the fridge for a few days or about two months in the freezer.
One batch of the recipe is enough for 1 6” (15cm) pan.
* For 1 8-inch cake, make 2 batches and bake it at the same temperature for about 36 - 38 mins! (The time varies depending on the thickness, oven, etc.)

1.5 batches: (Make 1.5 batches if you want a tall 6")

    • Egg 150 g | 5.3 oz (3 Large eggs)
    • Granulated sugar 105 g | 3.7 oz
    • Cake flour 82 g | 2.9 oz
    • Matcha powder 7.5 g | 0.26 oz
    • Milk 23 g or 1.5 Tbsp
    • Oil 23 g or 1.5 Tbsp

Nutrition

Calories: 713kcal | Carbohydrates: 110g | Protein: 18g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 265mg | Sodium: 108mg | Potassium: 174mg | Fiber: 1g | Sugar: 71g | Vitamin A: 648IU | Calcium: 66mg | Iron: 3mg
Tried this recipe?Let us know how it was!