Today, I’m gonna tell you folks how to make that green tea cake, what’s it called? Matcha sponge cake. Sounds fancy, but it ain’t too hard to make. This green cake, it is so soft and fluffy, just like a cloud. And it tastes good, not too sweet. My neighbor, her daughter came back from the city last week, she made this cake for her grandma, oh, she is so good. I asked her how to make it, now I tell you.
First, you gotta get all your stuff ready. It’s like when you plant seeds, gotta get the soil and the seeds and the water all set up, right? So, for this matcha sponge cake recipe, you need some green powder, that’s the matcha. It looks like the grass we feed the chickens. You also need some flour, the kind for cakes, not the one for bread. Then you need some of that powder that makes the cake rise, you know, the baking powder. Some eggs, sugar, a pinch of salt, a little milk, and some vanilla thing.
Now, the secret to a good sponge cake, like this matcha sponge cake, is how you mix the eggs, sugar, and butter. If you got butter, use butter. If you don’t, oil is fine. You gotta beat ’em real good. The more air you get in there, the fluffier the cake will be. It’s like when you fluff up your cotton quilt to make it all soft and airy, same idea.
Some folks, they like to separate the yellow part of the egg from the white part. Then they beat the white part till it’s all stiff, like whipped cream. That makes the cake even more airy. But I am too lazy for that. I just throw everything in the bowl and beat it together.
- First, mix that green matcha powder with the flour and baking powder.
- Then, in another bowl, you beat the eggs and sugar together. Beat it good until it is pale and thick.
- Add a pinch of salt, you know, salt makes sweet things taste better.
- Pour in some milk and a little bit of that vanilla.
- Then, you slowly add the dry stuff, the flour and matcha mix, into the egg mix.
- Fold it gently, don’t beat it too hard, or the cake will be tough.
- Once it’s all mixed, pour it into a pan. Make sure you grease the pan, so the cake don’t stick. I use lard, works every time.
Then you gotta bake it in the oven. Now, I use one of them old wood-fired ovens. You might have one of them fancy electric ones. Doesn’t matter, just make sure it’s not too hot, not too cold. Bake it for a while, maybe 30 minutes, maybe more. You know it’s done when you stick a toothpick in it, and it comes out clean. Just like checking if your sweet potatoes are cooked.
When the matcha sponge cake is done, take it out of the oven and let it cool down. Don’t be too hasty to eat it, or you’ll burn your tongue. This cake, it’s best eaten when it’s cooled down a bit. The green tea flavor really comes out.
This matcha sponge cake recipe is good for any time. You can have it for breakfast, for a snack, or after dinner. It’s good with tea, with milk, or just by itself. My grandkids, they love it. They always ask me to make it when they come visit. They say it’s better than the cake from the store.
One time, I made this cake for the village fair. Everyone loved it. They kept asking me for the recipe. I told them, it’s easy, just gotta beat those eggs good. And don’t forget that green powder, that’s the magic ingredient.
Oh, another tip, if your cake is too dry. You can make a simple syrup, just boil sugar and water together, then pour it over the cake. Makes it all moist and sweet. But don’t make it too wet, or it will be soggy. Ain’t nobody likes a soggy cake.
So, there you have it. My way of making that matcha sponge cake. It ain’t fancy, but it’s good. Just like us country folks, simple but good. Give it a try, and let me know how it turns out. You might surprise yourself with how good a baker you are.
This cake, it reminds me of the old days. When we didn’t have much, but we made do with what we had. We made simple food, but it was always tasty. And we shared it with our neighbors. That’s what I like about this matcha sponge cake recipe. It’s simple, it’s tasty, and it’s meant to be shared.
Just remember, cooking ain’t about being perfect. It’s about having fun and making something that you and your loved ones will enjoy. So, don’t worry if your cake ain’t perfect. Just enjoy the process, and enjoy the cake. I hope your matcha sponge cake turns out fluffy and tasty. And remember to share it with your folks. That is the most important thing. This recipe, it might not be the best one out there, but it’s from the heart. And that’s what matters, right?
