Hojiacha and Matcha Sponge Cake

 

Ingredient

Method

6B egg yolks 20g caster sugar 95g veg oil 125g milk 140g LP flour 2tsp baking powder flavour: 5g Matcha powder+ 10g milk  5g Hojiacha powder+ 10g milk 6B egg whites 1/4 tsp cream of tartar 100g caster sugar frosting:  milky buttercream Matcha powder Hojiacha powder

1. Preheat oven to 180C, top and bottom heat. 2. Beat the egg yolks and sugar until light. Mix the veg oil and milk until blended. Pour the flours and stir until well combined. 3. Divide egg yolk batter into two equal portions. One portion mix with matcha flavour and another one portion mix with hojicha flavour. 4. Whisk the egg whites until bubble stage, gradually add in sugar and continue beat until stiff but not dry. Divide into two equal portions. 5. Fold 1/3 meringue of 1st portion into matcha egg yolks mixture and mix to lighten the batter. Add the rest of the meringue and fold gently using spatula until well combined. 6. Repeat step 5 for hojicha batter. 7. Pour cake batters into two 7" pan. Tap pan on the counter to remove air bubbles. 8. Smooth the top of batter by using spatula, to remove any remaining bubbles. 9. Bake in preheated over for 40-45 minutes or until top is evenly browned. 10. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 11. Cool completely and remove from pan, slice the cake into two layers. 12. Spread the frosting and chill for 2 hrs before served.