So I’ve been working really, really hard today and here is my third post of the day :D My long weekend was filled with family time, feasting on two thanksgiving dinners, organizing, cleaning, work, baking, and inspiration searching. The last three are kind of work-related, but then they’re really not. Coming up with new desserts and looking for inspiration is more for my well-being. I do these not because I have to, but because I want to.
My mom requested for a light green tea cake instead of the common pumpkin spice during this time of year. I’m sharing this sponge cake recipe because I think it should be a staple in everyone’s recipe book. It’s quick and simple (takes less than 10 minutes to prepare), and requires minimal ingredients. It’s light, fluffy, and moist. It’s delicious on its own, but also with chantilly cream. I use this recipe for the majority of my cakes, as a component of my mousse cakes.
2 large eggs
60g granulated sugar
1 tbspn 2% milk
60g all-purpose flour
1 tspn vegetable oil
2 tspn green tea powder
1. Preheat oven to 350F.
2. In a mixing bowl, whisk the 2 whole eggs until frothy. At this point you can gradually add in the sugar. Continue whisking until light and fluffy (ribbon stage). It should take around 4-5 minutes.
3. Remove the bowl from the mixer and lightly fold in the milk with a spatula.
4. Fold in the sifted flour until incorporated.
5. Add the oil and fold until combined.
6. Divide half of the batter into a separate bowl and fold in the sifted green tea powder.
7. In a loaf pan or 6″ cake pan, pour in half of the plain white batter and then the half of the green tea batter on top. Repeat and using a skewer, make swirls to create a marble effect.
8. Bake for 20-22 minutes.