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Moist And Fluffy Matcha Sponge Cake Recipe

Moist and Fluffy Matcha Sponge Cake Recipe
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Serving : 6
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Prepare the ingredients before making Moist and Fluffy Matcha Sponge Cake in your home. Then, follow these steps below to serve Moist and Fluffy Matcha Sponge Cake for your family or friends.

Ingredients: Moist and Fluffy Matcha Sponge Cake

  • 3 Eggs (large)
  • 80 grams Flour
  • 10 grams Matcha
  • 90 grams Sugar
  • 40 grams Butter
  • 30 ml Milk
  • 1 tbsp Water

How to Make Moist and Fluffy Matcha Sponge Cake

If you have prepared the ingredients needed, now time to start cooking. There are 16 steps you must follow to make Moist and Fluffy Matcha Sponge Cake in your home by yourself.

    Step 1
  • Bring the eggs to room temperature. Combine the flour with matcha, and sift 2 to 3 times. Line the cake pan with parchment paper. If you grease the pan slightly, the lining will stick.
  • Step 2
  • Microwave the milk and butter in the same container. Make sure the butter is completely melted. Preheat the oven to 170℃.
  • Step 3
  • Crack the eggs into a bowl, and add the sugar. Warm the bowl over warm water at about 60℃, and whisk with a hand-held mixer in high speed.
  • Step 4
  • When the eggs are about 36℃ (slightly warm when tested with your fingers), remove from the warm water and continue to whisk at high speed. Use the same warm water to keep the temperature of the milk and butter.
  • Step 5
  • When it gets thick and creamy. This usually takes 5 minutes after placing the bowl over warm water. Continue to whisk at low speed for about 3 minutes.
  • Step 6
  • It gets glossier than when whisked at high speed.
  • Step 7
  • Change the whisk. Add 1 tablespoon water and whip lightly. By adding water, it makes the powdered ingredients blend easier.
  • Step 8
  • Add all powdered ingredients in one go. Whip about 30 to 35 times.
  • Step 9
  • Remove the milk and butter from the warm water. Mix in a small portion of the mixture from step 8. This makes it easier than adding the milk and butter directly into the mixture.
  • Step 10
  • Add the mixture from step 9 into the bowl from step 8. Use a rubber spatula to cut in and blend. Make sure it gets creamy and glossy.
  • Step 11
  • Pour the mixture into the cake pan.
  • Step 12
  • Bake for 30 to 35 minutes in the 170℃ preheated oven.
  • Step 13
  • Test with a skewer. If it doesn't come out clean, bake for another 5 minutes. Watch the cake as you bake.
  • Step 14
  • When it's done, drop from about 20 cm above your workplace. This prevents any shrinking.
  • Step 15
  • Turn it upside down and remove from the pan onto a rack. Peel any parchment paper. Cover with a damp cloth and let it cool.
  • Step 16
  • When it's completely cooled down, put it in a plastic bag and chill in the fridge for about half to one whole day.
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