Green Tea Japanese Sponge Cake Kasutera
Indulge in the delicate flavors of this Green Tea Japanese Sponge Cake Kasutera, a matcha-infused twist on the traditional Japanese dessert. This airy, honey-sweetened sponge cake is crafted with simple ingredients like eggs, cake flour, and rich matcha powder, creating a perfectly bouncy texture and a subtle, earthy sweetness. The secret to its signature lightness lies in whisking the eggs until they’re voluminous, forming a beautifully tender crumb that melts in your mouth. Baked to golden perfection and cooled with care to lock in moisture, this matcha Kasutera is as visually stunning as it is delicious. Ideal for a serene afternoon tea or an elegant dessert, each slice pairs perfectly with a warm cup of green tea. Whether you're a fan of Japanese confections or simply love matcha desserts, this recipe is sure to impress.
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Recipe Information
Ingredients
- 4 large Eggs
- 150 grams Granulated sugar
- 2 tablespoons Honey
- 1 tablespoon Milk
- 120 grams Cake flour (sifted)
- 2 teaspoons Matcha powder (sifted)
Instructions
Preheat your oven to 160°C (320°F). Line a loaf pan (approximately 8x4 inches) with parchment paper, ensuring it covers all sides and extends slightly beyond the edges for easy removal.
In a mixing bowl, crack the eggs and beat with a hand or stand mixer on high speed for about 2 minutes, until foamy.
Gradually add the granulated sugar to the eggs, continuing to beat on high speed for about 5-6 minutes until the mixture is pale, thick, and tripled in volume. The batter should form ribbons when lifted with the whisk.
In a small microwave-safe bowl, warm the honey and milk together for about 10 seconds in the microwave. Stir to combine, then add it to the egg mixture. Gently fold with a spatula until incorporated.
Sift the cake flour and matcha powder together to remove lumps. Add the dry ingredients in two additions to the wet mixture. Gently fold in with a spatula, taking care not to deflate the batter.
Once the batter is smooth and well combined, pour it into the prepared loaf pan. Lightly tap the pan on the counter to release any air bubbles.
Place the pan in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
Once baked, immediately remove the cake from the pan using the parchment paper overhang. Transfer it to a wire rack, but keep the parchment paper on to retain moisture. Let it cool completely.
When ready to serve, gently peel off the parchment paper and slice the cake into even pieces. Enjoy with a cup of green tea or your favorite drink.
Nutrition Facts
Calories |
184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 37 mg | 2% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 23.2 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 63 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
