Recently while shopping at a new Asian market which has opened near my house, I came across Matcha. Matcha is a kind of green tea originating in Japan. The unique feature of this tea is that unlike most teas where the leaves are discarded after boiling in water, you are actually consuming the leaves. The leaves are usually brewed into a frothy drink which constitutes a crucial part of most Japanese tea ceremonies. Lately, matcha has been gaining a lot of popularity for its health benefits. It is very rich in antioxidants. I was very excited to try something new with this exotic ingredient. Sponge cakes are a great base to make fresh cream cakes. Here is my take on a sponge cake which will form the base of a matcha fresh cream cake.

What you will need:

How to make it:

• Preheat the oven to 350 degrees Fahrenheit.
• Butter and dust a 9-inch springform pan with 1 tablespoon of all-purpose flour.
• Sieve the all-purpose flour and matcha, mix well, and set aside.
• Take 9 eggs that are at room temperature. Separate the egg whites from the yolks in two separate mixing bowls.
• In a mixing bowl, beat the egg whites to make a meringue. Stop when you have stiff peaks. Set this aside.
• Beat the egg yolks at a high-speed for ~3 minutes. Then add in the sugar (a little at a time) and beat for another 10 minutes.
• Add in the almond extract while the egg yolks are beating. The mixture will turn into light yellow color.
• Add the matcha-flour mixture to the eggs, little at a time, while mixing at a medium speed.
• Once all the flour is incorporated, add 1/3 of the egg whites and mix it well.
• Turn the mixer off.
• Now gently fold the remaining egg whites into the egg yolk and flour mixture.
• Transfer immediately into the prepared springform pan.
• Place into the oven and cook for 30-45 minutes or until a toothpick comes clean when poked in the center.