Fluffy Hojicha Cake (Printer View)

Delicate genoise sponge infused with roasted hojicha tea, layered with silky whipped cream for a fragrant Japanese dessert.

# Components:

→ Sponge Cake

01 - 4 large eggs, room temperature
02 - 2/3 cup granulated sugar
03 - 1 cup cake flour, sifted
04 - 2 tablespoons hojicha powder
05 - 3 tablespoons unsalted butter, melted and cooled
06 - 2 tablespoons whole milk, room temperature
07 - 1/4 teaspoon fine sea salt

→ Hojicha Whipped Cream

08 - 1 1/4 cups heavy cream, minimum 35% fat
09 - 1/3 cup powdered sugar
10 - 1 tablespoon hojicha powder
11 - 1 teaspoon vanilla extract

# Method:

01 - Preheat oven to 340°F. Line the bottom of an 8-inch round cake pan with parchment paper, leaving the sides ungreased.
02 - Combine eggs and granulated sugar in a heatproof bowl. Place over simmering water, whisking constantly until the mixture reaches 104°F. Remove from heat and beat with electric mixer on high speed until thick, pale, and tripled in volume, approximately 7 minutes. Reduce speed and beat 1 additional minute.
03 - Sift together cake flour, hojicha powder, and salt. Gently fold into the egg mixture in two additions, preserving the airiness of the batter.
04 - Combine melted butter and milk in a small bowl. Add a portion of batter to this mixture and stir to combine, then gently fold the entire mixture back into the main batter.
05 - Pour batter into the prepared pan. Tap gently against the counter to release air bubbles.
06 - Bake for 23 to 25 minutes until the top springs back when lightly touched and a skewer inserted in the center emerges clean.
07 - Cool in the pan for 10 minutes. Run a knife around the edges and invert onto a wire rack. Remove parchment paper and allow to cool completely.
08 - In a chilled bowl, sift hojicha powder and powdered sugar together. Add heavy cream and vanilla extract, then whip to medium-stiff peaks.
09 - Slice the cooled sponge horizontally into two or three layers. Spread hojicha whipped cream between each layer and over the top surface. Optional: dust with additional hojicha powder.
10 - Refrigerate for at least 30 minutes before slicing to ensure clean cuts and optimal flavor development.

# Expert Advice:

01 -
  • The unique roasted flavor of hojicha offers a warm, nutty alternative to traditional green tea desserts.
  • A classic genoise method yields a light-as-air texture that melts in your mouth.
  • The elegant, earthy aesthetic makes it a beautiful centerpiece for any tea-time gathering.
02 -
  • Do not grease the sides of your cake pan; the batter needs to grip the sides to rise to its full height.
  • Ensure your eggs are at room temperature to achieve the best volume when whisking.
  • Always sift the hojicha powder to prevent bitter clumps from forming in your sponge or whipped cream.
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