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על המתכון
I’m sharing how to make the fluffy matcha sponge cake step by step. Use this sponge for any of your matcha desserts and enjoy it in many ways!
For 1 6” (15cm) pan
1 batch:
1.5 batch:
BAKE AT 355F (180C) for about 25 minutes for 1 batch of the recipe, and about 30-35 minutes for 1.5 batches of the recipe. (15-20 minutes for regular-size cupcakes!)
The matcha I used this time:
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Other matcha desserts:
Matcha Tiramisu
Christmas Wreath Tart
Other sponge tutorials:
Fluffiest Roll Cake
Vanilla Sponge Cake
Chocolate Sponge Cake
מצרכים
- Egg 100g | 3.5oz (about 2 eggs)
- Granulated sugar 70g | 2.46oz
- Cake flour 55g | 1.9oz
- Matcha powder 5g | 0.17oz
- Milk 15g | 0.5oz or 1 Tbsp
- Oil 15g | 0.5oz or about 1 Tbsp
- 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
- Adjust the time and temperature depending on the oven.
- For an 8" cake, you can make 2-3 batches depending on how tall you like it to be. Bake at the same temperature for 28-45 minutes! (The time varies depending on the amount and oven.)
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