Matcha Sponge Cake
This is a light sponge that would go great with chanchilly cream or a red bean/custard filling. Delicious!
Ingredients
- 150g self raising flour
- 8 egg yokes
- 120g castor sugar
- 6 tbsp coconut cream
- 2 tbsp oil
- 2 tbsp matcha powder
- 8 egg whites
- 120g castor sugar
- ½ tsp tartar powder
Method
- Combine the flour, egg yolks, castor sugar, coconut cream, matcha powder and oil into a batter. Mix until just combined, be careful not to over mix.
- Use the electric mixer to beat the egg white until it starts to stiffen.
- Slowly mix the castor sugar and tartar powder into egg white. Then mix until stiff peaks forms.
- Mix parts of the egg white into the egg yoke batter by hand until it is all added.
- Pour into a greased tin and bake for 180°C for 40min.
- The hard work is done! Decorate with chanchilly cream and use chopsticks to create the criss-cross pattern.
