Matcha Cotton Soft Sponge Cake
Soft and pillowy matcha sponge cake with a cotton-soft texture that melts in your mouth
Ingredients
- 130g Whole milk (1/2 cup 2 tsp)
- 130g Unsalted butter (1/2 cup 2 tsp)
- 105g All-purpose flour (3/4 cup 2 tbsp)
- 15g Matcha powder (2 tbsp)
- 8 Egg yolks
- 1 tsp Vanilla extract
- 8 Egg whites
- 130g White sugar (2/3 cup)
Directions
- 1
Preheat the oven to 140C /285F
- 2
Line an 8 x 8 inch / 20 x 20cm square cake tin with baking paper
- 3
Combine the milk and butter in a small saucepan over medium heat and heat until the butter has melted and the milk is just steaming
- 4
Sift the flour and matcha powder into a large bowl and pour over the hot milk and butter, mix until combined
- 5
Add the egg yolks and mix until smooth and well combined
- 6
In a large bowl add the egg whites and whisk until foamy
- 7
Add the sugar and beat on medium-low until the meringue reaches soft to medium peaks
- 8
Add 1/3 of the meringue to the yolk mixture and mix until well combined
- 9
Add the lightened yolk mixture to the remaining meringue and gently use a whisk to fold the mixture until just combined
- 10
Transfer the batter to the lined tin and place it in a larger baking tray filled with hot, but not boiling, water
- 11
Bake for 75 minutes or until the cake springs back when touched
- 12
Remove from the oven and enjoy warm!