Anna Olson Bakes Green Tea Genoise Sponge Cake!
Green Tea Genoise Sponge Cake is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 9-inch (23 cm) cake
Servings: 12-16
Prep Time: 20 minutes
Cook time: 45 minutes
Ingredients
6 large eggs
2 egg yolks
1 cup (200 g) granulated sugar (caster sugar)
1 ¼ cups (180 g) all-purpose flour (plain flour)
1 Tbsp (15 mL) Matcha green tea powder
pinch salt
¼ cup (60 g) unsalted butter, melted
1 tsp (5 mL) vanilla extract
icing sugar, for dusting
1. Preheat the oven to 350 F (180 C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper, but do not grease the pan.
2. Warm the eggs in their shells in hot tap water for about 5 minutes (change the water once halfway through warming). Place the whole eggs and 2 yolks in a large mixing bowl or in the bowl of a stand mixer fitted with the whip attachment. Add the sugar and whip on high speed until the mixture is pale and holds a ribbon when the beaters are lifted, about 5 minutes. You can’t over whip whole eggs, so if in doubt, keep whipping!
3. While the eggs are whipping, sift the flour, green tea powder and salt together in a small bowl. Add the flour to the eggs gradually while whipping on medium-low speed. Spoon a generous dollop of the batter into the melted butter, add the vanilla and stir this together (don’t worry if it deflates a little). Add this buttered batter to the bigger batter and fold in by hand. Scrape the batter into the prepared pan and spread to level. Bake the cake for 40-45 minutes until it is an even golden brown on top and springs back when gently pressed. The cake may dome a little at the end of its baking, but it will settle into a level state once it starts to cool. Cool the cake completely in its pan.
4. To serve, run a palette knife carefully around the inside edge of the pan to loosen the cake and remove the ring. Peel away the parchment from the bottom of the cake and place on a platter. Dust with icing sugar.
The sponge cake will keep up to 3 days, well-wrapped (do not refrigerate), or the cake can be frozen up to 2 months.
TIP: To keep a sponge cake from drying out overnight, place a slice of bread on top of it, under the plastic wrap. Just like doing the same to a canister of brown sugar, it keeps the cake soft & moist.
Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
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Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
#OhYum #Bake #GreenTeaCake
Subscribe for more video recipes: http://goo.gl/MJV4af
Shop Anna Olson Cookbooks:
http://lickst.at/shopannaolson
Recipe
Yield: 9-inch (23 cm) cake
Servings: 12-16
Prep Time: 20 minutes
Cook time: 45 minutes
Ingredients
6 large eggs
2 egg yolks
1 cup (200 g) granulated sugar (caster sugar)
1 ¼ cups (180 g) all-purpose flour (plain flour)
1 Tbsp (15 mL) Matcha green tea powder
pinch salt
¼ cup (60 g) unsalted butter, melted
1 tsp (5 mL) vanilla extract
icing sugar, for dusting
1. Preheat the oven to 350 F (180 C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper, but do not grease the pan.
2. Warm the eggs in their shells in hot tap water for about 5 minutes (change the water once halfway through warming). Place the whole eggs and 2 yolks in a large mixing bowl or in the bowl of a stand mixer fitted with the whip attachment. Add the sugar and whip on high speed until the mixture is pale and holds a ribbon when the beaters are lifted, about 5 minutes. You can’t over whip whole eggs, so if in doubt, keep whipping!
3. While the eggs are whipping, sift the flour, green tea powder and salt together in a small bowl. Add the flour to the eggs gradually while whipping on medium-low speed. Spoon a generous dollop of the batter into the melted butter, add the vanilla and stir this together (don’t worry if it deflates a little). Add this buttered batter to the bigger batter and fold in by hand. Scrape the batter into the prepared pan and spread to level. Bake the cake for 40-45 minutes until it is an even golden brown on top and springs back when gently pressed. The cake may dome a little at the end of its baking, but it will settle into a level state once it starts to cool. Cool the cake completely in its pan.
4. To serve, run a palette knife carefully around the inside edge of the pan to loosen the cake and remove the ring. Peel away the parchment from the bottom of the cake and place on a platter. Dust with icing sugar.
The sponge cake will keep up to 3 days, well-wrapped (do not refrigerate), or the cake can be frozen up to 2 months.
TIP: To keep a sponge cake from drying out overnight, place a slice of bread on top of it, under the plastic wrap. Just like doing the same to a canister of brown sugar, it keeps the cake soft & moist.
Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
#OhYum #Bake #GreenTeaCake
