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This green tea sponge cake recipe ensures a perfectly smooth cake with just the right softness and a subtle, refined matcha aroma.
Ingredients:
3 eggs at room temperature (meaning kept outside the refrigerator)
60 grams of fine ray flour
55 grams of sugar
40 milliliters of vegetable oil
40 milliliters of unsweetened fresh milk, slightly warmed
15 milliliters of boiling water mixed with 8 grams of green tea powder
A few drops of lime juice
Procedure:
Step 1: Separate egg yolks and egg whites.
Step 2: Combine warm milk + oil + 15 grams of sugar and a pinch of salt in a bowl of egg yolks, stirring well. Then add flour and mix until smooth.
Step 3: Combine egg whites + lime juice in a bowl, beat with a whisk for 1 minute. Then gradually add sugar and beat at high speed for 5 minutes until stiff peaks form. Turn off the mixer.
Step 4: Gently fold half of the egg whites into the egg yolk mixture. Continue folding in the remaining egg whites until fully incorporated.
Scoop 1/3 of this mixture into another bowl, mix with green tea ingredients. Then return this mixture to the flour bowl and gently fold to create a marbled pattern.
Pour this mixture into the cake mold. Tap the mold on the table a few times to release air bubbles.
Step 5: Preheat the oven to 150°C for 15 minutes. Then place the cake mold in the oven and bake for 35-40 minutes until the cake is cooked. Turn off the oven, remove the cake mold, and tap it lightly on the table :). Let the cake cool completely before removing it from the mold.
With such a simple recipe, the beginning of the year will be successful with a beautifully fluffy and delicious green tea cake.
Wishing you all success!
Introducing Theo Lam Anh Dao
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