Fluffy Matcha Sponge Cake Recipe – 3 Tips for Perfect Fluff

Oh, matcha lovers – this one’s for you! That vibrant green powder has taken over my kitchen (and my heart), and I’ve baked more matcha desserts than I can count. But this fluffy matcha sponge cake? It’s the one I keep coming back to, the recipe I’ve perfected through countless tea-stained afternoons. There’s something magical about how simple ingredients – eggs, sugar, flour, and that gorgeous matcha – transform into the most delicate, cloud-like cake you’ll ever taste. No fancy equipment, no complicated steps – just pure, airy bliss with every bite. Trust me, once you try this version, you’ll understand why my friends beg me to bring it to every gathering!

Why You’ll Love This Fluffy Matcha Sponge Cake

This isn’t just any cake – it’s like biting into a sweet green cloud! Here’s why I’m obsessed (and why you will be too):

Light and Airy Texture

That magical fluffiness comes from whisking the eggs just right – until they’re pale, thick, and leave ribbons when you lift the whisk. It’s like creating little air pockets that bake up into the softest crumb. One bite and you’ll swear this cake floats off the plate!

Simple Ingredients

No fancy grocery runs needed here! Just eggs, sugar, flour, and that gorgeous matcha powder doing all the heavy lifting. I’ve made this with basic pantry staples when surprise guests arrive – it’s that forgiving. Though I’ll whisper a secret: splurge on good matcha if you can, it makes all the difference.

Ingredients for Fluffy Matcha Sponge Cake

Gather these simple but mighty ingredients – I promise each one plays a crucial role in creating that perfect fluffy texture! Here’s what you’ll need (and a few little tips I’ve picked up along the way):

• 3 large eggs – Room temperature! They whip up so much better when they’re not cold from the fridge.
• 100g granulated sugar – I use regular white sugar here for that clean sweetness that lets the matcha shine.
• 80g cake flour, sifted – That extra-fine texture makes all the difference for a tender crumb.
• 10g matcha powder – Go for ceremonial grade if you can – the vibrant color and flavor are worth it!
• 30ml milk – Whole milk gives the best richness, but any milk you have works.
• 20g unsalted butter, melted and cooled – Just warm it gently so it doesn’t scramble the eggs later.

See? Nothing crazy – just good ingredients treated right. Now let’s make some magic!

How to Make Fluffy Matcha Sponge Cake

Alright, let’s get whisking! This is where the magic happens – turning those simple ingredients into a cloud-like masterpiece. Don’t rush the process – good sponge cakes reward patience with incredible texture. I’ve burned a few cakes learning these lessons, so follow along!

Preparing the Batter

First, preheat your oven to 170°C (340°F) – no cheating here! A properly hot oven gives that instant lift we want. Line your cake pan with parchment paper – I like to butter the pan first so the paper sticks nicely.

Now the fun part: whisk those room-temperature eggs and sugar together until pale and thick. I mean really go for it – about 5-7 minutes with an electric mixer until it forms ribbons when you lift the whisk. This is your cake’s backbone! Then, sift in the flour and matcha together (double sifting prevents lumps). Here’s my trick: fold gently with a spatula using a figure-eight motion, scraping the bottom to incorporate everything evenly without deflating those precious air bubbles.

Warm the milk and melted butter slightly (just finger-warm), then drizzle around the edge of the bowl while folding. This keeps the batter smooth without overworking it. You’ll know it’s ready when it flows like satin off the spatula.

Baking and Cooling

Pour the batter into your prepared pan – I give it a gentle tap on the counter to release any big air bubbles. Bake on the middle rack for about 25 minutes. No peeking for the first 15 minutes! When the top springs back lightly to touch and a toothpick comes out clean (no wet batter, just a few crumbs), it’s done.

Here’s the hardest part: let it cool completely in the pan before removing. I know, I know – the smell is irresistible! But patience here prevents tearing. Once cooled, run a knife around the edges and flip onto a rack. That first slice revealing the perfect green crumb? Pure joy!

Tips for the Perfect Fluffy Matcha Sponge Cake

After baking this cake more times than I can count (some triumphs, a few flops!), here are my golden rules for matcha sponge success:

Whisk, don’t rush: Those eggs need serious air – whisk until your arm aches! Ribbon stage is non-negotiable for that cloud-like texture.

Fold like you mean it: Use a light hand when mixing in dry ingredients. Overworking deflates all those precious bubbles we worked so hard for.

Matcha matters: Bargain matcha turns cakes bitter and dull. Splurge on vibrant, fresh ceremonial grade – that gorgeous green color tells you it’ll taste amazing.

Cool completely: I know it’s tempting, but slicing warm sponge cake is a recipe for squished sadness. Let it set properly!

Fluffy Matcha Sponge Cake Variations

Once you’ve mastered the basic recipe (and trust me, you’ll want to make it weekly!), try these fun twists I’ve fallen in love with. My personal favorite? Swirling in a tablespoon of sweet red bean paste before baking – that earthy-sweet combo is pure magic. For a citrusy kick, fold in some finely grated yuzu or lemon zest with the dry ingredients. Feeling fancy? Top slices with a dollop of whipped white chocolate ganache and a sprinkle of extra matcha powder. The possibilities are endless!

Serving and Storing Fluffy Matcha Sponge Cake

This cake shines brightest when served simply – I love thick slices with barely sweetened whipped cream and fresh berries for contrast. The tart fruit plays beautifully against matcha’s earthy sweetness. Leftovers? Ha! But if you miraculously have some, keep it in an airtight container at room temperature for up to 3 days. The flavor actually deepens beautifully overnight – if you can wait that long!

Fluffy Matcha Sponge Cake FAQs

I’ve gotten so many questions about this cake over the years – here are the ones that pop up most often from fellow bakers!

Can I use regular flour instead of cake flour?
You can, but the texture won’t be quite as tender. Cake flour’s lower protein content gives that signature fluffiness. If you must substitute, try replacing 2 tablespoons per cup of all-purpose flour with cornstarch.

Why did my cake deflate after baking?
Oh honey, I’ve been there! Usually it’s from opening the oven door too early or under-whisking the eggs. Those air bubbles need time to set properly. Wait until the cake springs back lightly before peeking!

My matcha powder clumps – how do I prevent that?
Always sift it with the flour! I actually sift mine twice – once alone, then again with the flour. Takes seconds but makes all the difference for that smooth green color.

Can I make this without eggs?
Honestly? This recipe relies on eggs for structure. I’ve tried flax eggs and other substitutes, but they just don’t give that magical lift. If you need egg-free, a different cake type might work better.

Nutritional Information

Just a quick note – these nutritional estimates can vary based on your specific ingredients and brands. While this fluffy matcha sponge cake leans lighter than butter-heavy desserts, remember it’s still a treat best enjoyed in happy moderation!

Share Your Fluffy Matcha Sponge Cake

Made this cloud-like beauty? I’d love to hear how it turned out! Snap a photo of that gorgeous green crumb and tell me your matcha adventures in the comments – your tips might help fellow bakers too!

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