Hope it was helpful! Note: You can adjust the amount of matcha powder slightly as you like! (4-6g) For a 8" cake, you can make the 2-3 batches depending on how tall you like it to be. Bake at the same temperature for 28-45 minutes! (The time varies depending on the amount and oven.)
I just baked this one for a birthday cake! The texture turned out so nice, light, but sturdy enough to stack the sponges! It is my first time to bake a cake without any baking soda/powder and I am amazed by this. Thank you!
Hi, did you make a few batches then stacked the sponges on top of each other? or did you slice one cake? If the first - I was wondering if you used the same cake pan size or different sizes? :) thanks!
This was such an amazing recipe! I have never had a sponge cake come out this well before! Thank you for sharing- by the way I ran out of regular milk, but soy milk also really worked. Can’t thank you enough!!
Thank you so much for your care and patience, as well as the delicious recipe...again, it is an education for me: I like to bake because (like the painting I do for a living) the process is mostly about technique. And here you've shown me how to insure success a first time around, describing what to look for every step of the way. Thanks again.
Hello, first time baking a cake, unfortunately, it turned so sticky when I mixed all together matcha and cake flour, I wonder if any steps I did wrong🧐, it ended up tasting like a brownie . Thanks for your video and looking foward to hearing from you!!!
Could this recipe be used for a pan sheet cake? I don’t plan to roll it, but I want to make the cake in a way so that it can be easily cut and put neatly into little cups.
I tried a matcha orange blossom cake at a local bakery this recipe reminds me of the texture but not sure what she did for the orange blossom for the rest of it. Any thoughts I would like to try to make that at home in conjunction with this matcha recipe??
I don’t know how it tasted like but I’m guessing they may used the extract. Maybe with zest. Or it is possible to add the juice instead of milk but the first option might work better!
Can anyone recommend a really good brand we can get in the states for Matcha powder? I see way too much in the stores and need recommendations 🍵 Thanks!
I totally understand! I shared the one I used this time in the description. I tend to pick the ones with 100% matcha/organic, and made in Japan such as Uji matcha. It’s like coffee, each has slightly different flavor, so I hope you can find your favorite😊
The volume of egg whites decreased dramatically when I folded in the flour and matcha… do you have any tips? I did 1.5x the recipe and it only filled my 6 inch cake pan about halfway 😢
I tried this recipe out and failed miserably 😭 for some reason my eggs & sugar would not become as stiff as in the video even after whisking for nearly an hour 😫 at some point I gave up and continued the recipe but it came out extremely dense and shaped like one big dome, i’ve never seen anything like it 😅 so if you’re not an experienced baker… if your egg/sugar mixture isn’t getting stiff, maybe start over or try a different recipe
I’m so sorry that happened to you! When eggs does not whip up, oftentimes there is a small amount of liquids, oil or residue was attached/mixed to a bowl or whisk as I mentioned in the video. Eggs are very sensitive to them. Make sure the bowl is completely dried and clean before you add eggs. Also, it doesn’t whip so well when it’s not heated enough. Heat until it feels warm! Hope it’ll whip up fine next time!
Hope it was helpful! Note: You can adjust the amount of matcha powder slightly as you like! (4-6g) For a 8" cake, you can make the 2-3 batches depending on how tall you like it to be. Bake at the same temperature for 28-45 minutes! (The time varies depending on the amount and oven.)
I just baked this one for a birthday cake! The texture turned out so nice, light, but sturdy enough to stack the sponges! It is my first time to bake a cake without any baking soda/powder and I am amazed by this. Thank you!
I’m so glad!🥰 Thank you for sharing it!
Hi, did you make a few batches then stacked the sponges on top of each other? or did you slice one cake? If the first - I was wondering if you used the same cake pan size or different sizes? :) thanks!
Just I baked this for test, now it’s my favorite dessert.
Fluffy 🤗 I love matcha!! Adding matcha gives it an elegant taste ❣
You can feel Japan !
Yes😋 me too!
This was such an amazing recipe! I have never had a sponge cake come out this well before! Thank you for sharing- by the way I ran out of regular milk, but soy milk also really worked. Can’t thank you enough!!
Thanks so much! 😊 I'm so so glad. Never had tried with soy milk. Great tip!
gonna make this for my partner for her birthday super clear instructions thank you
Thank you so much for your care and patience, as well as the delicious recipe...again, it is an education for me: I like to bake because (like the painting I do for a living) the process is mostly about technique. And here you've shown me how to insure success a first time around, describing what to look for every step of the way. Thanks again.
Hi Chef Aya,I'm so touched with the baking and it really inspire me to bake more and aspire more bakes.thank you and God bless!
I’m so glad🥰 thank you for watching videos!
This is the simplest way to bake! And it is really delicious! Thank you so much 😘
It turned out delicious and super fluffy, thank you :)
I'm glad!😊 Thank you for letting me know.
Really wonderful✨😍 eyes are become fresh by watching matcha color🥰 🙏.
Made this matcha cake for the first time this morningand it was a success!
Sore wa seikōdeshita
I'm so glad! Seiko shite Ureshii desu!😊
So good and fluffy,congratulations
Thank you 😋
thank you for the video i’ll be making this for my sister’s birthday
Hello, first time baking a cake, unfortunately, it turned so sticky when I mixed all together matcha and cake flour, I wonder if any steps I did wrong🧐, it ended up tasting like a brownie . Thanks for your video and looking foward to hearing from you!!!
thank you so much I'm going to make it with my daughter
pretty texture😍
Thank you😉
Thanks for the tips and video, very inspiring
Glad you enjoyed it!!
Hi Aya! Would you recommend putting the simple syrup on when the cake is still warm? How much should we apply?
It was so soft!and yummy! Thank you so much
Glad you liked it!! Thank you for sharing.
real yummy looking aya..always enjoyed your baking videos.watching fr Singapore
Thank you Clara❤️
Is cake flour the same as self raising flour? Thanks
Could this recipe be used for a pan sheet cake? I don’t plan to roll it, but I want to make the cake in a way so that it can be easily cut and put neatly into little cups.
Thank you! It is delicious!!!!!❤❤❤❤
Is cake flour self raising flour? I used cake flour but it didn’t rise? Should I put in baking soda or use self raising flour?
Hallo....aya how to make cream for topping matcha cups cake,tq 🙏🤗
Yes!🙌🏻
Super
Can. I use normal flour instead of cake flour?
Thank you for sharing this recipe! Can you please advise what purpose the milk serves? And can I leave it out completely?
The milk make the sponge a bit more moist. You can leave it out if you like!
I tried a matcha orange blossom cake at a local bakery this recipe reminds me of the texture but not sure what she did for the orange blossom for the rest of it. Any thoughts I would like to try to make that at home in conjunction with this matcha recipe??
I don’t know how it tasted like but I’m guessing they may used the extract. Maybe with zest. Or it is possible to add the juice instead of milk but the first option might work better!
I want to make but I only know cups measuremrnt , please help😫
Hi Aya, if I want to substitute oil with butter, how much butter needed?
Thank you.
You can add the same amount as oil!
@@PastryLivingwithAya thank you
Can anyone recommend a really good brand we can get in the states for Matcha powder? I see way too much in the stores and need recommendations 🍵 Thanks!
I totally understand! I shared the one I used this time in the description. I tend to pick the ones with 100% matcha/organic, and made in Japan such as Uji matcha. It’s like coffee, each has slightly different flavor, so I hope you can find your favorite😊
The best channel 🙏
Thank you🥰🙏🏻
yummilicius,
The volume of egg whites decreased dramatically when I folded in the flour and matcha… do you have any tips? I did 1.5x the recipe and it only filled my 6 inch cake pan about halfway 😢
Hi Aya - which brand of matcha do you use/recommend? Thanks for the amazing recipe.
Any matcha works but I recommend any organic one with deep color. I personally like to use Japanese brands!
Hello Aya. Thank you for this video recipe😍. May I know if you bake genoise sponge with fan or no fan?
I always use with fans!
If my oven has no fan setting, at what temperature do i bake the genoise at?
I made it but I think the form I put it in was wide so mine didn't turn out the same way fluffy
Hi Aya, I would like to bake this cake using all purpose flour, can you advise the quantity? Thank you.
You can make a cake flour substitute. Use 85g all purpose flour with 15g cornstarch to make 100g cake flour.
unsweetened matcha powder?
Thanks aya 😊😘
My pleasure❤️
The color is really vibrant. Unfortunately I can't make this recipe macha powder is so expensive in my country T_T
Aww I’m sorry😣 hope it’ll be more accessible worldwide!!!
may i ask which brand did you use for matcha?
This time, I used a Japanese brand called Ocha & Co.
Good evening.I would like to make this cake,Could you please use measuring cup instead of grams .Thank you
Top/bottom heat or convection?
Top heat but it doesn’t has to be! I always recommend convection if you can have a choice.
@@PastryLivingwithAya thank you! I am excited to try bake my first matcha recipe. :)
Without baking powder and soda our cake dont bake how?
The sponge rises because of the whipped egg; it expands more with heat.
@@PastryLivingwithAya but we can still add baking powder right? Does it ruin the taste?
Omg! Mine did not even rise. It was super flat 😢
I tried this recipe out and failed miserably 😭 for some reason my eggs & sugar would not become as stiff as in the video even after whisking for nearly an hour 😫 at some point I gave up and continued the recipe but it came out extremely dense and shaped like one big dome, i’ve never seen anything like it 😅 so if you’re not an experienced baker… if your egg/sugar mixture isn’t getting stiff, maybe start over or try a different recipe
I’m so sorry that happened to you! When eggs does not whip up, oftentimes there is a small amount of liquids, oil or residue was attached/mixed to a bowl or whisk as I mentioned in the video. Eggs are very sensitive to them. Make sure the bowl is completely dried and clean before you add eggs.
Also, it doesn’t whip so well when it’s not heated enough. Heat until it feels warm!
Hope it’ll whip up fine next time!
Rei
too difficult
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