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Moist and Fluffy Matcha Sponge Cake
Moist and Fluffy Matcha Sponge Cake

Before you jump to Moist and Fluffy Matcha Sponge Cake recipe, you may want to read this short interesting healthy tips about Wholesome Energy Snacks.

Healthy and balanced eating helps bring about a feeling of wellness. Increasing our consumption of healthy foods while decreasing the intake of unhealthy kinds plays a part in a more balanced feeling. Eating more fresh vegetables helps you feel much better than eating a slice of pizza. Sometimes it’s hard to find healthy foods for treats between meals. You can spend several hours at the food market searching for the perfect snack foods to help you feel healthy. Here are a few healthy snacks which you can use when you need a fast pick me up.

Probably the most popular snacks is low fat yogurt. Eating natural yogurt in place of a nutritious larger lunch isn’t a good idea. You can not beat yogurt whenever it comes to a healthy snack though. It is a protein-rich supply of nutritious minerals and vitamins. Yogurt is often eaten to help manage the digestive system since it is so easily digestible by most people. Try adding some nutritious nuts to unsweetened natural yogurt for a healthy snack idea. It’s an easy way to reduce sugar while still enjoying a delicious snack.

You will not have to look far to discover a wide range of healthy snacks that can be easily prepared. Being healthy doesnt need to be a battle-if you let it, it can be quite uncomplicated.

We hope you got insight from reading it, now let’s go back to moist and fluffy matcha sponge cake recipe. To make moist and fluffy matcha sponge cake you only need 7 ingredients and 16 steps. Here is how you do it.

The ingredients needed to make Moist and Fluffy Matcha Sponge Cake:
  1. Take 3 Eggs (large)
  2. Take 80 grams Flour
  3. Get 10 grams Matcha
  4. You need 90 grams Sugar
  5. You need 40 grams Butter
  6. Prepare 30 ml Milk
  7. Prepare 1 tbsp Water
Instructions to make Moist and Fluffy Matcha Sponge Cake:
  1. Bring the eggs to room temperature. Combine the flour with matcha, and sift 2 to 3 times. Line the cake pan with parchment paper. If you grease the pan slightly, the lining will stick.
  2. Microwave the milk and butter in the same container. Make sure the butter is completely melted. Preheat the oven to 170℃.
  3. Crack the eggs into a bowl, and add the sugar. Warm the bowl over warm water at about 60℃, and whisk with a hand-held mixer in high speed.
  4. When the eggs are about 36℃ (slightly warm when tested with your fingers), remove from the warm water and continue to whisk at high speed. Use the same warm water to keep the temperature of the milk and butter.
  5. When it gets thick and creamy. This usually takes 5 minutes after placing the bowl over warm water. Continue to whisk at low speed for about 3 minutes.
  6. It gets glossier than when whisked at high speed.
  7. Change the whisk. Add 1 tablespoon water and whip lightly. By adding water, it makes the powdered ingredients blend easier.
  8. Add all powdered ingredients in one go. Whip about 30 to 35 times.
  9. Remove the milk and butter from the warm water. Mix in a small portion of the mixture from step 8. This makes it easier than adding the milk and butter directly into the mixture.
  10. Add the mixture from step 9 into the bowl from step 8. Use a rubber spatula to cut in and blend. Make sure it gets creamy and glossy.
  11. Pour the mixture into the cake pan.
  12. Bake for 30 to 35 minutes in the 170℃ preheated oven.
  13. Test with a skewer. If it doesn't come out clean, bake for another 5 minutes. Watch the cake as you bake.
  14. When it's done, drop from about 20 cm above your workplace. This prevents any shrinking.
  15. Turn it upside down and remove from the pan onto a rack. Peel any parchment paper. Cover with a damp cloth and let it cool.
  16. When it's completely cooled down, put it in a plastic bag and chill in the fridge for about half to one whole day.

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