Cooking with Japanese Green Tea Matcha - utilizing European ingredients -

Hello everyone! This blog is a collection of recipes with Japanese Green tea Matcha. It is not easy to cook Matcha in Europe because it is difficult to find fresh Matcha powder at reasonable price and it is not easy to find recipes using material which you can find easily in Europe. We are trying to introduce easy recipes with Matcha utilizing European ingredients and recommendable Matcha powder. Enjoy a lot our Green Tea recipes! 【COPYRIGHT】All recipes and photographs are copyrighted and may not published elsewhere without permission.

Sunday, May 22, 2011

Matcha Sponge Cake with Natural Yogurt













Matcha Sponge Cake is one of the easiest cakes to make, simple and delicious. The most important thing to make a good sponge cake is to beat eggs patiently at least for 20 minutes. We recommend using electric mixer.

Ingredients:
(for 6 people, using spring-form pan:  24cm x 6cm)
180 gr of flour
180 gr sugar
6 eggs
1 tablespoon skim milk
2 tablespoons natural yogurt
2 tablespoons of Matcha
Butter 

Preparation:

1. In a bowl put whole eggs and beat with electric mixer for 10 minutes.
2. Add sugar and continue beating 10 minutes.
3. After beating more than 20 minutes, you will get consistent and frothy mixture.
4. In another bowl sift flour and Matcha.
5. Add flour and Matcha to the mixture, stirring with a rubber spatula.
6. Add yogurt and milk and mix well slightly.
7. Preheat oven to 180 º C.
8. Put butter and flour to the spring-form pan. (Diameter 24cm x height 6 cm)
9. Pour the cake mixture into the mold  from a height of 30cm.
10. Bake 40 minutes at 160 º C.
11. Insert a wooden skewerinto the centre of the cake and check if the cake is cooked.
12. Remove the cake from oven and let the spring-form pan fall from a height of 20cm to prevent the cake shrinks.
13. Ready to eat!  With whipped cream or yogurt.

18 comments:

  1. Thank you Ashleigh!! it is so soft that it´s loved by children also. Please try!

    ReplyDelete
  2. How much butter is needed? Bcos there is no indication on your recipe. please let me know as I wanna try out! Thank you.

    ReplyDelete
  3. Hello Yoshimi!
    In this recipe butter is not necessary. You will only need small quantity of butter just to put to the spring-form pan (precess 8). Thank you!!

    ReplyDelete
  4. Hi there! is this cake soft and moist? or could it turn out a bit tough and dry? Also, does it sink much in the middle?? Thank you heaps!

    ReplyDelete
  5. Hello Sabrina!
    this is a soft cake but less moist than chiffon cake. In the middle it might sink slighty but not much. To avoid the cake shrink, the process 12. is important: Remove the cake from oven and let the spring-form pan fall from a height of 20cm to prevent the cake shrinks.
    Cheers,

    ReplyDelete
  6. How does this rise with no self-raising flour or baking powder? Is it the yoghurt that makes it rise?

    ReplyDelete
  7. HI, baking powder is not necessary in this recipe. The secret is to beat eggs patiently at least for 20 minutes. Please try it!

    ReplyDelete
  8. Thank you for this recipe! It came out very light indeed. I forgot to add the skimmed milk but it still worked! I have a question about getting it so green though. The outside of the cake was a golden brown color and the inside was green. Any suggestion how to get the outside as green as your picture?

    ReplyDelete
  9. Thank you very much for following our recipe! We think the secret is maybe to bake at 160 ºC or lower for 40 or more minutes patiently....

    ReplyDelete
  10. Is it possible not to add the yogurt?

    ReplyDelete
  11. Hi! Yes you can cook without yogurt. Kind regards.

    ReplyDelete
  12. At what speed do we beat the eggs and sugar? Low or medium or high speed? Are you using all purpose flour?

    ReplyDelete
  13. Hello Mari, you can beat at high speed. We used confectionery flour but we think you can use all purpose flour too.

    ReplyDelete
  14. I made this cake yesterday and I was a little worried as it was my first attempt at a sponge cake, but it turned out great!! Fluffiest thing I've ever tasted! Soft, moist and not too sweet! Thank you for this receipe!

    ReplyDelete
    Replies
    1. Hello Erika,
      Many thanks for your kind message! We are so happy to hear that you liked so much this sponge cake :-) Now we will upload a new recipe with similar sponge cake. Maybe you will like it!
      Best regards.

      Delete
  15. Hi I would like to try this in different size(5,15,20cm) but I don't know how to measure the ingredients for different size. Any chance you can give me an idea how to do it.
    Thanks a lot.

    ReplyDelete
  16. Not fluffy at all, tough on outside, not much of volume either. I think there is too much of flour as the egg melange started to shrink significantly after its addition. This method does not work for me although it was an interesting experience.

    ReplyDelete