Save Experience the delicate balance of Japanese tea culture with this Fluffy Hojicha Cake. This dessert features an airy genoise sponge infused with the deep, nutty essence of roasted green tea, paired with a cloud-like hojicha whipped cream. It is a sophisticated, subtly smoky treat that captures the heart of Japanese-inspired baking.
Save Ingredients
- 4 large eggs, room temperature
- 120g granulated sugar
- 120g cake flour, sifted
- 20g hojicha powder
- 40g unsalted butter, melted
- 30ml whole milk
- 300ml heavy cream (for frosting)
- 40g powdered sugar (for frosting)
- 10g hojicha powder (for frosting)
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Instructions
1. Preheat oven to 170°C (340°F). Line an 8-inch round pan with parchment.
2. Whisk eggs and sugar over a warm water bath until the mixture reaches 40°C.
3. Remove from heat and beat on high speed until thick and tripled in volume.
4. Gently fold in sifted flour and hojicha powder.
5. Combine melted butter and milk, then fold into the batter.
6. Bake for 23–25 minutes. Cool completely.
7. Whip heavy cream, powdered sugar, and hojicha powder to stiff peaks and frost the cake.
Pro Tips for Success
To ensure the fluffiest sponge, do not grease the sides of your cake pan; the batter needs to 'climb' the walls to rise. Sift your hojicha powder multiple times to avoid bitter clumps in the batter. Always use high-quality, finely ground hojicha specifically meant for baking or lattes for the best aroma.
Save Recipe FAQs
- → What makes hojicha different from matcha?
Hojicha is roasted green tea leaves that develop a deep, smoky flavor with caramel notes, unlike matcha's grassy brightness. The roasting process also reduces caffeine content, making hojicha naturally mellower and more approachable for desserts.
- → Can I substitute hojicha powder with other teas?
Matcha powder works well for a greener, more vibrant flavor. Alternatively, roasted black tea or Earl Grey powder can provide interesting aromatic variations, though the signature smoky profile will change significantly.
- → Why is my genoise sponge not rising properly?
The egg mixture must reach approximately 40°C (104°F) over warm water, then be beaten thoroughly until tripled in volume. Under-beating or deflating the batter during folding can result in a dense texture. Use gentle, deliberate folding motions to preserve air bubbles.
- → How should I store this cake?
Keep refrigerated in an airtight container for up to 3 days. The whipped cream filling requires cool temperatures to maintain structure. Allow the cake to sit at room temperature for 15-20 minutes before serving for optimal texture and flavor.
- → Can I make the components ahead of time?
The sponge cake can be baked a day in advance, wrapped tightly in plastic, and stored at room temperature. The whipped cream is best prepared fresh, but can be whipped several hours ahead and kept refrigerated until assembly time.
- → What if I can't find hojicha powder?
Look in Japanese grocery stores, Asian markets, or online tea specialists. Some specialty baking suppliers also carry it. As a last resort, finely ground roasted hojicha tea leaves can work, though the texture may be slightly grainy.
