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Baked Matcha Sponge Cake ~ 烤抹茶鸡蛋糕

I made these 'Baked matcha sponge cake' using my recipe on 'Traditional Chinese baked sponge cake' but this time I added in some matcha powder.  These sponge cakes are bouncy and moist and they taste good when served with a drizzle of honey as they are not too sweet.







Baked Matcha Sponge Cake  ~     烤抹茶鸡蛋糕



Ingredients

  • 5 'L'eggs
  • 150 gm plain flour
  • 1.1/4 tsp baking powder
  • 100 gm caster sugar
  • 5.1/2 Tbsp vegetable oil
  • 1.1/2 tsp Matcha powder
  • pinch of salt
Method
  1. Spread out about 130 to 140 gm plain flour to dry in the sun.  Once cooled, measure 120 gm, add baking powder,mix well and sift thrice.  Set aside.
  2. Break the eggs into a stand mixer mixing bowl.  Beat till frothy, gradually add in sugar.  Add in a pinch of salt.  Beat till creamy up to 'ribbon' stage.
  3. Sift half the flour mixture and beat on the lowest speed.  Continue to sift in the remaining flour and also the Matcha powder.  Add in the oil and mix on the lowest speed for a few seconds.  (Do not overmix to avoid deflating the egg batter.
  4. Use a spatula and quickly and lightly mix the batter till well incorporated and spoon batter into lined muffin pan.
  5. Bake in a preheated oven @ 180 deg. C for 20 to 22 mins.  Remove and let cool.
  6. Yield :  12 sponge cakes.

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