Nogluten Recipes

Light And Moist Matcha Sponge Cake Recipe

Light and Moist Matcha Sponge Cake Recipe
Posted at :
Posted by :
Category : dessert
Serving : 6
Print Recipe

Prepare the ingredients before making Light and Moist Matcha Sponge Cake in your home. Then, follow these steps below to serve Light and Moist Matcha Sponge Cake for your family or friends.

Ingredients: Light and Moist Matcha Sponge Cake

  • 3 Egg whites (L)
  • 120 grams Granulated sugar
  • 3 Egg yolks (L)
  • 100 grams ┌Cake flour
  • 9 grams └Matcha
  • 50 ml ┌Milk
  • 30 grams └Butter (you can use cake-baking margarine)

How to Make Light and Moist Matcha Sponge Cake

If you have prepared the ingredients needed, now time to start cooking. There are 30 steps you must follow to make Light and Moist Matcha Sponge Cake in your home by yourself.

    Step 1
  • Preliminaries: Line the mold with kitchen parchment paper. Leave the eggs in the refrigerator until you need them. Sift the cake flour and matcha together 3 times.
  • Step 2
  • Put the egg whites in a bowl, and whip with a handheld mixer. (Make sure that you use an impeccably clean bowl. If it has any water or oil in it the egg whites won't whip up properly!)
  • Step 3
  • When the egg whites are evenly whipped, add 1/2 of the granulated sugar and whip together. When it's very fluffy add the rest of the sugar, and keep whipping until it turns into a smooth, glossy meringue.
  • Step 4
  • If stiff peaks form when you lift up the mixer, it's done! (You must make a meringue that forms stiff peaks!)
  • Step 5
  • Add the yolks to the meringue and mix well.
  • Step 6
  • Add the sifted flour and matcha all at once.
  • Step 7
  • Fold the flour into the meringue in a cut-and-fold motion, mixing up from the bottom. (Do not beat the batter and mix as little as possible)
  • Step 8
  • Put the butter and milk into a heatproof bowl, cover with plastic wrap and microwave for 60 to 80 seconds or so.
  • Step 9
  • Mix to dissolve the butter. (Keep mixing until it cools down to about 50 °C.)
  • Step 10
  • Add the butter-milk mix to the batter a little at a time. (If you add it all at once it will sink down to the bottom! Add it in 3 to 4 batches.)
  • Step 11
  • Mix it in using a cut-and-fold motion, working rapidly. (Do not beat the batter and mix as little as possible!)
  • Step 12
  • Pour the batter into the lined mold. (Since the batter at the bottom of the bowl does not rise well, pour it around the perimeter of the mold, where it will cook faster.)
  • Step 13
  • Drop the mold from a height down on your work surface 2 to 3 times to eliminate any air pockets, and smooth out the surface.
  • Step 14
  • Bake for 30 to 40 minutes in a preheated 170 °C oven. If you poke the middle with a bamboo skewer and it comes out clean, it's done! As soon as it's baked, drop it from a height of 20-30 cm onto your work surface to prevent the cake from shrinking.
  • Step 15
  • Put a well wrung out moistened kitchen towel on your work surface, and take the spongecake out of the mold. Peel the paper off the sides. (Put the cake top side down.)
  • Step 16
  • Put the mold back on the cake and leave for 2 to 3 minutes. (This is to make the top surface flat, and to even out the moisture in the cake.)
  • Step 17
  • Take the mold off and peel off the paper from the bottom.
  • Step 18
  • Turn the cake over, and cool on a cake rack.
  • Step 19
  • Cover the spongecake with a moistened and tightly wrung out kitchen towel, and leave to cool.
  • Step 20
  • When the spongecake is cool, slice horizontally and fill with the fillings of your choice, such as whipped cream. (The cake is easier to slice if you let it rest for a day. Keep in a plastic bag). I recommend spreading the cake with cream, then letting it rest for a day! It will become even more moist.
  • Step 21
  • How to slice the spongecake cleanly: Mark the sides vertically with a knife so that you can re-stack the layers later.
  • Step 22
  • If you don't have a cake slicer: Insert toothpicks where you want to slice through the cake, starting with the upper layer, spacing the toothpicks evenly (in 4 to 8 places).
  • Step 23
  • Slice through the cake on top of the toochpicks horizontally. Slice the lower layer in the same way.
  • Step 24
  • Re-stack the layers, following the vertical marks you made in Step 21.
  • Step 25
  • Tip: If you flip the lowest layer over, put the middle layer on top, and the top layer in the middle, the cake will be easier to decorate.
  • Step 26
  • To make a 12 cm diameter cake: Re-calculate the amounts based on 1 egg. (I halve the amounts used for the 18 cm cake.) Bake for 25 to 30 minutes (28 minutes works best).
  • Step 27
  • To make a 15 cm diameter cake: Halve the amount of ingredients used for the 20 cm cake. Bake for 30 to 35 minutes (170 °C, 34 minutes in a gas oven).
  • Step 28
  • To make a 21 cm diameter cake: Re-calculate the amounts based on 5 eggs (Or multiply the amounts for the 18 cm cake by 1.5.) Bake for 30 to 40 minutes (35 minutes works best).
  • Step 29
  • To make a 12 cm diameter cake plus a 15 cm diameter cake: Use the amount of ingredients specified for the 18 cm or 20 cm cakes (I prefer the latter). Baking times - 12 cm = 28 minutes, 15 cm = 34 minutes.
  • Step 30
  • When trying to figure out how much batter you need for a particular mold, calculate for 1 egg worth of ingredients per 500 ml of capacity.
Light and Moist Matcha Sponge Cake Reviews

Add your opinion about Light and Moist Matcha Sponge Cake Recipe above or tell your story when cooking Light and Moist Matcha Sponge Cake in your home.

Recipe Related to Light and Moist Matcha Sponge Cake
Pomegranate baby leaf rocket salad Pomegranate baby leaf rocket salad
Posted at : December 26, 2016, 4:58 pm
Posted by : gio86ta
Cooking Time : 35 minutes
Serving : 4
French Bread with Homemade Bread Starter French Bread with Homemade Bread Starter
Posted at : December 26, 2016, 4:40 pm
Posted by : cookpad.japan
EASY MEXICAN OMELETTE EASY MEXICAN OMELETTE
Posted at : December 26, 2016, 12:58 pm
Posted by : Carrie Ann
Cooking Time : 30 minutes
Serving : 2
Thick Fried Tofu with Tasty Sauce Thick Fried Tofu with Tasty Sauce
Posted at : December 26, 2016, 12:23 pm
Posted by : Rie
Cooking Time : 10 minutes
Serving : 2
Strawberry mousse white roll cake Strawberry mousse white roll cake
Posted at : December 26, 2016, 12:58 pm
Posted by : Erica Leung
Category : Dessert
Cooking Time : 120 minutes
Serving : 6

All trademarks mentioned belong to their owners, third party brands, product names, trade names, corporate names and company names mentioned may be trademarks of their respective owners or registered trademarks of other companies and are used for purposes of explanation and to the owner's benefit, without implying a violation of copyright law.

Copyright © 2005 - 2016 NoglutenRecipe. All sponsored products, company names, brand names, trademarks and logos are the property of their respective owners.

Recipe Index : A B C D E F G H I J K L M N O P Q R S T U V W X Y Z