Indulge in the delicate and subtly sweet flavor of our Fluffy Green Tea Sponge Cake, a delightful treat perfect for any occasion. This recipe is designed for beginner bakers, ensuring a stress-free baking experience that yields incredibly light and airy results. The vibrant green hue adds a touch of elegance, making this cake visually appealing as well as incredibly delicious. Imagine the soft, spongy texture melting in your mouth, complemented by the refreshing taste of green tea – a perfect balance of sweetness and subtle bitterness. The fragrant aroma alone will transport you to a tranquil tea garden.
This simple recipe uses readily available ingredients and requires minimal equipment, making it ideal for those new to baking or looking for a quick and easy dessert. Ready to create your own slice of green tea heaven? Let's dive into the step-by-step guide and unlock the secrets to baking this wonderfully fluffy cake.
Tools Needed
- Whisk
- Mixing bowls
- Sieve
- 18-20cm diameter cake mold (non-stick with removable bottom)
- Wax paper
- Bamboo stick
Ingredients
- Eggs (medium): 4 (240-250g total weight)
- Vanilla essence: 1 teaspoon
- Cooking oil
- Unsweetened fresh milk: 35g
- Flour number 8: 80g
- All-purpose flour: 50g (alternative)
- Cornstarch: 30g (alternative)
- Green tea powder: 10g
- Sugar (powdered or granulated): 90g
- Lemon juice: 1 teaspoon
Step-by-Step Instructions
Step 1. Prepare the Batter
- Separate egg yolks and whites. Add vanilla essence, cooking oil, and milk to the yolks. Mix well.
- Sift together flour (number 8 or alternative mix of all-purpose flour and cornstarch) and green tea powder. Add to the yolk mixture and whisk until smooth.
- In a clean, grease-free bowl, beat egg whites with lemon juice until fluffy and foamy. Gradually add sugar, beating at medium speed, then high speed until stiff peaks form. Avoid over-beating.
- Gently fold 1/3 of the beaten egg whites into the yolk mixture to lighten it. Then, fold in the remaining egg whites until just combined. Avoid overmixing.
Step 2. Bake the Cake
- Preheat oven to 170°C (338°F). Grease and flour the cake pan or line with parchment paper. Pour batter into the mold and gently smooth the top.
- Bake at 170°C (338°F) for 20 minutes, then reduce temperature to 160°C (320°F) and bake for another 20 minutes, or until a toothpick inserted into the center comes out clean.
Step 3. Cool and Release
- Let the cake cool in the oven with the door slightly ajar for 5-10 minutes before removing to cool completely.
Step 4. Enjoy!
- Once cooled, remove the cake from the mold and enjoy!
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Use fresh, room-temperature eggs for best results.
- Don't let egg whites contaminate the yolks when separating.
- To avoid lumps, sift the dry ingredients before adding them to the wet ingredients.
- When beating egg whites, rotate the whisk in one direction only.
- Don't overmix the batter after adding the egg whites, or the cake may collapse.
- Preheat the oven 15 minutes in advance for even baking.
Nutrition
- N/A
FAQs
1. Can I substitute the matcha powder with something else?
While matcha provides the best flavor and color, you can try using green tea extract or even a very finely ground sencha tea, though the color might be less vibrant.
2. My cake sunk in the middle. What went wrong?
This often happens if the oven temperature was too low, the batter wasn't properly mixed, or the cake was overmixed. Ensure your oven is preheated and follow the mixing instructions carefully.
3. How long can I store the leftover cake?
Store the cooled cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
With its delicate flavor and airy texture, this Fluffy Green Tea Sponge Cake is sure to impress your friends and family. This simple recipe proves that even beginner bakers can create impressive desserts. Enjoy your perfectly baked, matcha-infused masterpiece!