Green Tea Genoise Sponge Cake

This is such a good cake! A super moist sponge that’s not too sweet and with that perfect hint of Matcha tea. So good! And it is incredibly easy to make. Enjoy!

Here’s what you need:

• 6 whole eggs
• 2 egg yolks
• 1 cup granulated sugar
• 1 1/4 cup all-purpose flour
• 2 tbsp Matcha green tea powder*
• pinch of salt
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• icing sugar, for dusting

*The original recipe called for 1 tbsp Matcha powder, but the flavour was a little too subtle for my liking, so I upped it to 2 tbsp.

Here’s what you do:

• Preheat the oven to 350ºF. Line the bottom of a 9-inch springform pan with parchment paper, but don’t grease the pan
• Warm all the eggs in their shells in hot tap water for about 5 minutes (change the water once halfway through). Warming the eggs will increase their volume when whipping
• Whip the whole eggs and egg yolks with the sugar using electric beaters (or in a stand mixer fitted with the whip attachment) on high speed until the mixture is pale and holds a ribbon when the beaters are lifted, about 5 minutes
• Sift the flour, green tea powder, and salt together into a small bowl. Add the flour to the eggs gradually while whipping on medium-low speed
• In a bowl, spoon a generous dollop of the batter into the melted butter, add the vanilla, and stir it all together (don’t worry if it deflates a little)
• Add this buttered batter to the main batch of batter and gently fold it in by hand
• Scrape the batter into the prepared pan and spread to level, if needed

• Bake the cake for 40-45 minutes, until it is an even golden brown on top and springs back when gently pressed. The cake may dome a little at the end of its baking, but it will settle into a level state once it starts to cool

• Cool the cake completely in its pan on a cooling rack
• Once cool, run a spatula carefully around the inside edge of the pan to loosen the cake and remove the ring. Peel away the parchment paper from the bottom of the cake and place the cake on a platter
• Dust with icing sugar
• The sponge cake will keep in an airtight container or wrapped in plastic wrap for up to 3 days, or it can be frozen for up to 2 months. Do not refrigerate