I really enjoy working with teas for baking. I have many many more recipes for tea cakes/cookies/etc. lined up waiting to be made. This sponge cake is something I’ve always wanted to create, especially since I’ve grown up eating the store bought ones. It went okay for my first try. Unfortunately, now my matcha supply is dwindling down to the last bits…
Matcha Kasutera (Japanese green tea sponge cake)
adapted from Susan Fuller Slack
1 cup plus 1 tablespoon granulated sugar
1/4 cup honey
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/4 teaspoon salt
7 large eggs, separated
1 cup cake flour, sifted
1/8 teaspoon cream of tartar
1 tablespoon matcha
1. Preheat oven to 325 degrees F (160 C). Use parchment to line the bottom of mini loaf pans. Grease the parchment. In a large bowl, whisk 1 cup sugar, honey, vanilla, and salt into egg yolks. Place bowl in a large pan of hot water. With an electric mixer, beat about 5 minutes on medium-high speed until pale yellow and doubled in volume. Gently fold in sifted flour.
2. Wash beaters. In a large bowl, beat egg whites in electric mixer on a low speed 1 minute, increasing speed to medium-high. When foamy, sprinkle in 1 tablespoon sugar and cream of tartar. Beat until stiff but not dry. With a spatula, fold the egg whites in thirds. Pour batter into pan. Tap gently on the counter to remove air bubbles.
3. Bake on middle rack of oven 35 to 45 minutes or until golden brown. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger. Cool 20 minutes. Run a small knife between edge of cake and pan. Remove from pan carefully. Pull off parchment and cool completey. Serve or store airtight.