Light Matcha Sponge Cake
Delicate, airy sponge cake infused with matcha - perfect for afternoon tea or as a sophisticated dessert. The cake can be enjoyed plain, dusted with powdered sugar, or filled with fresh cream and berries for a more elaborate presentation.
This delicate matcha sponge cake is the epitome of Japanese baking elegance. Light as air with a subtle matcha flavor, it's perfect for afternoon tea or as a sophisticated dessert. The cake can be enjoyed plain, dusted with powdered sugar, or filled with fresh cream and berries for a more elaborate presentation.
Ingredients
Dry Ingredients
- 150g self-raising flour
- 15g culinary grade matcha powder
- 1 teaspoon baking powder
- Pinch of salt
Wet Ingredients
- 150g caster sugar
- 150g unsalted butter, softened
- 3 large eggs, room temperature
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Prepare Your Pan
Preheat oven to 180°C (350°F). Grease a 20cm round cake tin and line the bottom with parchment paper. Lightly dust with flour, tapping out excess.
Pro Tip: Room temperature ingredients create the lightest sponge!
Sift Dry Ingredients
In a medium bowl, sift together the flour, matcha powder, baking powder, and salt. Sift twice to ensure the matcha is evenly distributed and there are no lumps.
Cream Butter and Sugar
In a large bowl, cream the softened butter and caster sugar together until very light and fluffy (about 5-6 minutes with an electric mixer). The mixture should be pale and increased in volume.
Key Step: Proper creaming creates the cake's light, airy texture!
Add Eggs One at a Time
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined. The mixture should be smooth and well incorporated.
Fold in Dry Ingredients
Using a large metal spoon or spatula, gently fold in the dry ingredients alternately with the milk, beginning and ending with the flour mixture. Fold just until combined - don't overmix.
Gentle Touch: Overmixing will result in a dense, tough cake!
Bake to Perfection
Pour the batter into the prepared tin and level the surface gently. Bake for 25-30 minutes until the cake springs back when lightly touched and a skewer inserted in the center comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
Serving Suggestions
Fresh & Light
Dust with powdered sugar and serve with fresh berries and whipped cream.
Layered Cake
Slice horizontally and fill with matcha buttercream or fresh cream.
Tea Time
Perfect with afternoon tea or coffee for an elegant treat.
Tips & Storage
Perfect Sponge Tips
- • All ingredients should be at room temperature
- • Don't open oven door for first 20 minutes
- • Sift dry ingredients twice for even distribution
- • Fold gently to maintain air bubbles
- • Test doneness with a light touch
Storage & Variations
- • Store covered at room temperature for 3 days
- • Freeze unfrosted cake for up to 3 months
- • Add lemon zest for citrus variation
- • Try matcha glaze for extra flavor
- • Make cupcakes - bake for 18-20 minutes
Related Recipes
Matcha Ice Cream →
Creamy ice cream that pairs beautifully with sponge cake
Matcha Cookies →
Delicate cookies perfect for tea time alongside cake