Raspberry Matcha Sponge Cake
Raspberries and Matcha go so well together. They create a great balance without any overpowering notes in this delicious buttery 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 Flexipan® 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 Flexipan® 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 Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
Raspberry Matcha Sponge Cake
Amount Per Serving
Calories 320
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 120mg40%
Sodium 230mg10%
Potassium 71mg2%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 18g20%
Protein 7g14%
Vitamin A 705IU14%
Vitamin C 1mg1%
Calcium 84mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can't wait to see them! And follow @bakingwithnessa on Instagram!