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!
YouTube Video
Photos
Nutrition
Calories: 320kcal | Carbohydrates: 36g | Protein: 7g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 120mg | Sodium: 230mg | Potassium: 71mg | Fiber: 1g | Sugar: 18g | Vitamin A: 705IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com