Raspberry Matcha Sponge Cake
Drinking Japanese Matcha Green Tea has been part of my morning routine for years now. I love it so much and I have a huge weakness for Matcha Lattes đ As a result, if I could make a Matcha Latte into a cake that would be this one. It is so spongy and creamy from both the butter and the whipping cream added to the batter.
I hope you will like this Matcha recipe as much as I did! Bon AppĂŠtit!
For more Matcha Recipes, click HERE!
As always, you will find the Step-by-Step Video below the recipe.
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Raspberry Matcha Sponge Cake
Equipment
Ingredients
- 6 Tbsp (85 g) butter (Melted)
- 1 1/8 cups (140 g) all-purpose flour
- 1/2 Tbsp (6 g) baking powder
- 1/2 cup (100 g) sugar
- 1 Tbsp (15 g) Matcha powder
- 3 eggs
- 3 Tbsp (45 g) heavy whipping cream
- 1 tsp (5 g) vanilla bean paste
- 10 raspberries (Washed | Pat Dry)
Instructions
- Place your Tender Heart FlexipanŽ Mold on the top of your Medium Perforated Baking Sheet. Set aside.
- Preheat oven to 350F/180C.
MATCHA CAKE PREPARATION
- Place butter in a small sauce pan and heat on low until melted. Set aside.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, matcha powder and sugar. Make a well and add the eggs. Gently start mixing inwards going outwards with your mini whisk. Add the heavy whipping cream, a splash at a time while continuing mixing. Finally, add the vanilla bean paste and cooled melted butter. Mix until it is all incorporated.
- Pour your batter into your FlexipanŽ and arrange the raspberries on top by gently pushing them down.
BAKE!
- Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 25min). It is ready when the toothpick inserted comes out clean.
- Once your Raspberry Matcha Sponge Cake is out of the oven, let it completely cool down before unmolding. Then, Serve and Enjoy! Bon AppĂŠtit!
Video
Special Notes
Nutrition
