Save Indulge in the delicate flavors of Japan with this Fluffy Hojicha Cake. This exquisite dessert features a light-as-air genoise sponge infused with the earthy, roasted notes of hojicha green tea, complemented by a silky, fragrant whipped cream frosting.
Save The secret to this cake's ethereal texture is the gentle heating of the eggs and sugar, which allows for maximum volume during whisking. Combined with the deep, nutty aroma of roasted hojicha, it creates a sensory experience that is both comforting and refined.
Ingredients
Sponge Cake- 4 large eggs, room temperature
- 120 g (2/3 cup) granulated sugar
- 120 g (1 cup) cake flour, sifted
- 20 g (2 tbsp) hojicha powder
- 40 g (3 tbsp) unsalted butter, melted and cooled
- 30 ml (2 tbsp) whole milk, room temperature
- 1/4 tsp fine sea salt
- 300 ml (1 1/4 cups) heavy cream (minimum 35% fat)
- 40 g (1/3 cup) powdered sugar
- 10 g (1 tbsp) hojicha powder
- 1 tsp vanilla extract
Instructions
- Step 1
- Preheat your oven to 170°C (340°F). Line the bottom of a 20 cm (8-inch) round cake pan with parchment paper; do not grease the sides.
- Step 2
- In a heatproof bowl, combine eggs and granulated sugar. Place over a pot of simmering water, whisking constantly, until the mixture is warm (about 40°C/104°F).
- Step 3
- Remove from heat and beat with an electric mixer on high speed until thick, pale, and tripled in volume (about 7 minutes). Reduce speed and beat 1 more minute.
- Step 4
- Sift together cake flour, hojicha powder, and salt. Gently fold into the egg mixture in 2 additions, taking care not to deflate the batter.
- Step 5
- Combine melted butter and milk in a small bowl. Add a scoop of batter to this mixture, stir to combine, then gently fold all back into the main batter.
- Step 6
- Pour batter into the prepared pan. Tap gently to remove air bubbles.
- Step 7
- Bake for 23–25 minutes, or until the top springs back and a skewer comes out clean.
- Step 8
- Cool in the pan for 10 minutes, then run a knife around the edges and invert onto a rack. Remove parchment and cool completely.
- Step 9
- For the whipped cream: In a chilled bowl, sift in hojicha powder and powdered sugar. Add heavy cream and vanilla, then whip to medium-stiff peaks.
- Step 10
- To assemble: Slice the cooled sponge horizontally into two or three layers. Spread hojicha whipped cream between each layer and over the top. Decorate with extra hojicha powder (optional).
- Step 11
- Chill for at least 30 minutes before serving for cleaner slices.
Zusatztipps für die Zubereitung
Required Tools: You will need an 8-inch round cake pan, an electric mixer, and a sifter. Allergen Info: This recipe contains eggs, dairy (butter, milk, cream), and gluten. For the best result, do not grease the sides of your pan, which allows the cake to climb and stay fluffy.
Varianten und Anpassungen
Hojicha powder can be found in Japanese grocery stores or online. For a moister cake, brush each layer lightly with hojicha tea or simple syrup before adding the cream. You can also add roasted nuts for added texture contrast.
Serviervorschläge
Garnish the cake with chocolate shavings or extra tea powder before serving. Each serving is approximately 255 calories. Remember to chill the cake for at least 30 minutes to ensure the cream is set and slices are clean.
Save 
Whether served as a centerpiece for a special celebration or as a quiet afternoon treat, this Fluffy Hojicha Cake brings a taste of modern Japanese patisserie into your kitchen.
Recipe Questions & Answers
- → What makes hojicha different from other Japanese teas?
Hojicha is a roasted green tea with a distinctive reddish-brown color and earthy, smoky flavor profile. Unlike matcha or sencha, the roasting process reduces bitterness and caffeine while creating toasty notes that pair beautifully with dairy and desserts.
- → Can I substitute the cake flour?
Cake flour provides the delicate texture needed for this genoise sponge. You can create a substitute by sifting together ¾ cup all-purpose flour with 2 tablespoons cornstarch, though the texture may be slightly less tender.
- → Why must the egg mixture be warm before whipping?
Warming the eggs and sugar to approximately 40°C helps dissolve the sugar and creates a stable foam structure when whipped. This warm start ensures maximum volume and proper aeration for the fluffy sponge texture.
- → How should I store the assembled cake?
Store the assembled cake in the refrigerator, covered with a cake dome or plastic wrap. It will keep for 2-3 days. The cream filling requires refrigeration, but bring slices to room temperature for 10 minutes before serving for the best texture and flavor.
- → Can I make the sponge layers in advance?
Yes, bake the sponge layers up to 24 hours ahead. Wrap completely cooled layers tightly in plastic wrap and store at room temperature. Assemble with freshly whipped cream on the day you plan to serve for optimal texture and freshness.
- → What piping tips work best for decorating?
For borders and simple decoration, a star tip such as Wilton 1M or 4B creates beautiful rosettes and ridges that complement the smooth cream finish. The hojicha cream's medium-stiff consistency holds piped shapes well while remaining spreadable.