The texture of matcha cotton sponge cake (Japanese sponge cake) is as soft as cotton, cotton sponge cake flavoured with matcha powder is definitely a must-try recipe for matcha lovers.

Check out our cotton sponge cake (Japanese sponge cake) recipes.

CHINESE VERSION: 抹茶棉花海绵蛋糕

Cotton Sponge Cake Japanese Green Tea flavor
 

Matcha Cotton Sponge Cake (Japanese Green Tea) | MyKitchen101en

Yield: 24 pieces

Ingredients:

  • 60 g butter (salted)
  • 120 g full cream milk
  • 110 g cake flour
  • 15 g matcha powder
  • 7 egg yolks (grade A/size: L)
  • 1 whole egg (grade A/size: L)

Ingredients for meringue:

  • 7 egg whites (grade A/size: L)
  • ¼ tsp fine salt
  • ½ tsp cream of tartar
  • 150 g fine sugar

Instructions:

1 If the mould has joining parts at the bottom that water may seep in, line the bottom of the baking pan with a thick layer of of kitchen towels (6-7 pieces) and wrap with 2 layers of aluminium foil. The paper kitchen towels can absorb any water accidentally seeping in as well as preventing the baking pan with batter from contacting with the larger pan, so that it is not too hot. Grease and line 8-inch/20-cm square baking pan with parchment paper. (Reminder: If the mould is without joining parts, no need to wrap with foil, just put a piece of cloth at the bottom of the baking pan with batter to replace the kitchen towels.)

Cotton Sponge Cake Matcha flavor
 

2 Preheat oven to 150°C/300°F.

Cotton Sponge Cake Matcha flavor

3 Sieve together cake flour and matcha powder. Combine milk and butter in stainless steel mixing bowl, dip bowl in hot water and mix until butter has melted (about 1 minute). Sieve in flour mixture, mix well.

Cotton Sponge Cake Matcha flavor
 

4 Combine egg yolks and whole egg, add to batter gradually, mix until smooth.

Cotton Sponge Cake Matcha flavor

5 In a clean mixing bowl, whisk egg whites on low speed until foamy. Add in salt and cream of tartar, whisk until small bubbles are formed. Add in fine sugar gradually, whisk on low speed until soft peak (meringue is shiny with arch shape). (Reminder: Egg whites and equipment used to beat egg whites must be grease-free and water-free, including egg yolk. It is advisable to clean the egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate the egg yolk and egg white, if the egg yolk cracks, don’t use that egg white.)

Cotton Sponge Cake Matcha flavor

6 Add meringue to batter in 4 batches, mix gently with hand whisk.

Cotton Sponge Cake Matcha flavor

7 Fold gently until well mixed with spatula. Tap mixing bowl a few times on countertop to burst large bubbles. (Reminder: Do it quick but gentle to avoid deflating the meringue. Scrape the bottom of mixing bowl with spatula and fold over, repeat folding motion until just well mixed.)

Cotton Sponge Cake Matcha flavor

8 Pour the batter into baking pan, tap a few times to break large bubbles.

Cotton Sponge Cake Matcha flavor

9 Fill a larger (I use 10-inch) baking pan with plain water (about 1″ high) for water bath, put in the baking pan with batter.

Cotton Sponge Cake Matcha flavor
Cotton Sponge Cake Matcha flavor

10 Bake in the preheated oven at 150°C/300°F for 1 hour 50 minutes, or until fully cooked. (Reminder: If your cake does shrink when out of oven, then your oven temperature is too hot. Try reducing baking temperature to 140°C. The cake should rise slowly during baking to prevent it from over-rising then collapsing when out of oven.)

Cotton Sponge Cake Matcha flavor

11 Drop the baking pan from 1 foot high onto countertop to minimise shrinkage.

Cotton Sponge Cake Matcha flavor

12 Unmold the matcha cake and cool completely on wire rack (at least 6″ from countertop).

Cotton Sponge Cake Matcha flavor

13 Cut matcha cotton sponge cake into pieces with a serrated knife when completely cooled.

Cotton Sponge Cake Matcha flavor

Cotton Sponge Cake Japanese Green Tea flavor

Matcha Cotton Sponge Cake (Japanese Green Tea)

The texture of matcha cotton sponge cake (Japanese sponge cake) is as soft as cotton, cotton sponge cake flavoured with matcha powder is definitely a must-try recipe for matcha lovers.
5 from 2 votes

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Prep Time 40 mins
Cook Time 1 hr 50 mins
Total Time 2 hrs 30 mins
Course Cake, Dessert
Cuisine Asian, Japanese
Servings 24 slices
Calories 88 kcal

Equipment

  • 1 square baking pan 8-inch/20-cm

Ingredients
 
 

  • 60 g butter salted
  • 120 g full cream milk
  • 110 g cake flour
  • 15 g matcha powder
  • 7 egg yolks grade A/size: L
  • 1 whole egg grade A/size: L

For meringue:

  • 7 egg whites grade A/size: L
  • ¼ tsp fine salt
  • ½ tsp cream of tartar
  • 150 g fine sugar
Makes: 8 x 7inch rectangle

Instructions
 

  • If the mould has joining parts at the bottom that water may seep in, line the bottom of the baking pan with a thick layer of of kitchen towels (6-7 pieces) and wrap with 2 layers of aluminium foil. The paper kitchen towels can absorb any water accidentally seeping in as well as preventing the baking pan with batter from contacting with the larger pan, so that it is not too hot. Grease and line 8-inch/20-cm square baking pan with parchment paper. (Reminder: If the mould is without joining parts, no need to wrap with foil, just put a piece of cloth at the bottom of the baking pan with batter to replace the kitchen towels.)
    Cotton Sponge Cake Matcha flavor
  • Preheat oven to 150°C/300°F.
    Cotton Sponge Cake Matcha flavor
  • Sieve together cake flour and matcha powder. Combine milk and butter in stainless steel mixing bowl, dip bowl in hot water and mix until butter has melted (about 1 minute). Sieve in flour mixture, mix well.
    Cotton Sponge Cake Matcha flavor
  • Combine egg yolks and whole egg, add to batter gradually, mix until smooth.
    Cotton Sponge Cake Matcha flavor
  • In a clean mixing bowl, whisk egg whites on low speed until foamy. Add in salt and cream of tartar, whisk until small bubbles are formed. Add in fine sugar gradually, whisk on low speed until soft peak (meringue is shiny with arch shape). (Reminder: Egg whites and equipment used to beat egg whites must be grease-free and water-free, including egg yolk. It is advisable to clean the egg shells and equipment with dishwasher detergent, then dry with a clean cloth. Use a clean small bowl to separate the egg yolk and egg white, if the egg yolk cracks, don’t use that egg white.)
    Cotton Sponge Cake Matcha flavor
  • Add meringue to batter in 4 batches, mix gently with hand whisk.
    Cotton Sponge Cake Matcha flavor
  • Fold gently until well mixed with spatula. Tap mixing bowl a few times on countertop to burst large bubbles. (Reminder: Do it quick but gentle to avoid deflating the meringue. Scrape the bottom of mixing bowl with spatula and fold over, repeat folding motion until just well mixed.)
    Cotton Sponge Cake Matcha flavor
  • Pour the batter into baking pan, tap a few times to break large bubbles.
    Cotton Sponge Cake Matcha flavor
  • Fill a larger (I use 10-inch) baking pan with plain water (about 1″ high) for water bath, put in the baking pan with batter.
    Cotton Sponge Cake Matcha flavor
  • Bake in the preheated oven at 150°C/300°F for 1 hour 50 minutes, or until fully cooked. (Reminder: If your cake does shrink when out of oven, then your oven temperature is too hot. Try reducing baking temperature to 140°C. The cake should rise slowly during baking to prevent it from over-rising then collapsing when out of oven.)
    Cotton Sponge Cake Matcha flavor
  • Drop the baking pan from 1 foot high onto countertop to minimise shrinkage.
    Cotton Sponge Cake Matcha flavor
  • Unmold the matcha cake and cool completely on wire rack (at least 6″ from countertop).
    Cotton Sponge Cake Matcha flavor
  • Cut matcha cotton sponge cake into pieces with a serrated knife when completely cooled.
    Cotton Sponge Cake Matcha flavor

Video

Notes

This recipe yields an 8-inch square cake divided into 24 slices.
The nutritional value for reference is for 1 slice of cake. 

Nutrition (per serving)

Calories: 88kcalCarbohydrates: 10gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 69mgSodium: 62mgPotassium: 46mgFiber: 0.1gSugar: 7gVitamin A: 188IUCalcium: 16mgIron: 0.3mg
Keyword cotton sponge cake, japanese sponge cake, matcha cake, matcha japanese sponge cake
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