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"Are you eating chocolate?"

Today, I'll introduce a recipe for a fluffy and moist all-purpose matcha sponge cake.

This recipe can be used for both roll cakes and shortcakes!

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I'll reveal in detail in a video how to make it without fail, which is not in books and no one will tell you

I'll explain carefully so you can understand the why of making sweets

Try making professional sweets at home by keeping the key points in mind!

I'll introduce you to the techniques of a real professional chocolatier!

@KAZU / Chocolatier

#Matcha #Sponge #Sweets #Easy #Patissier

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0:00 Matcha sponge cake
0:18 Introduction to the mold
0:33 How to make matcha dough
4:55 How to bake the dough
5:29 After the dough is baked
6:18 Review of the main points

Ingredients
▶ Matcha sponge cake 15cm size
2 LL size eggs (90g, equivalent to 3 egg whites, for M size)
80g granulated sugar
60g plain flour
60g fresh cream
Matcha 10-12g

Arrangement information
・The amount of egg white is important, and when you add matcha, it will harden and shrink, so we recommend using LL size, but if you don't have it, just increase the amount of eggs.
・The color of matcha varies depending on the manufacturer, but it's the key, so use a good one.
・Be careful when storing matcha, as it changes color easily.
・The color of the matcha dough will also fade after baking, so we recommend storing it in an airtight, light-proof container.
・We have increased the sugar content slightly to make the dough moist and delicious even when eaten as is, so
・If you are combining it with shortcake or cream that contains sugar,
・Reduce the sugar in the cream or reduce the sugar in the dough.
・Reducing the sugar too much will affect the way it floats and its shape retention.
・By preheating it properly, the matcha dough, which is difficult to float, will float well.

Notes when changing the size
The recipe in the video is written for a 15cm mold.
If you are making it larger, such as 18cm or 21cm, please round the recipe numbers based on the volume of the mold.
However, please note that the baking time and temperature may change when changing the size.
Also, if you are making it larger, please use the oven you have. Please note that this will affect the size of the oven.

Please note that the shape retention will change as the height increases.

Recommended materials
▶ Matcha powder

https://amzn.to/3AcVzNd

▶ Matcha powder for confectionery. The scent is a little weak if you use only the confectionery powder.

▶ Kyoto Uji Matcha Powder

https://amzn.to/3yn8w6z

You can bake the same way with the above three matcha powders.

▶Granulated sugar
Anything is OK, but if you're going to use it for sweets, I recommend fine powder
https://amzn.to/3EOAus5

▶Brown sugar
Anything is fine, but I always use this
https://amzn.to/3QH6jsE

▶Weak flour, violet
What was used in the video
https://amzn.to/4bwICLz

▶Weak flour, dolce, bakes matcha dough like castella
https://amzn.to/4c8R3wh

Recommended tools
▶KAI Cake mold, COOKPAD, whole cake, removable bottom
Sponge mold
https://amzn.to/3rAFV44

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*Some of the above links use Amazon Associate links

Thank you for reading to the end! Please comment and rate!

Patisserie & Cafe Delimo

Tokyo Midtown Hibiya main store with 7 stores nationwide

Kazuaki Eguchi, chef chocolatier/patissier

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