Fluffy Hojicha Cake (Printable Version)

Delicate genoise sponge with roasted hojicha tea and silky whipped cream layers.

# What You Need:

→ Sponge Cake

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

→ Hojicha Whipped Cream

08 - 1 1/4 cups heavy cream (minimum 35% fat)
09 - 1/3 cup powdered sugar
10 - 1 tbsp hojicha powder
11 - 1 tsp vanilla extract

# How-To Steps:

01 - Preheat your oven to 340°F. Line the bottom of an 8-inch round cake pan with parchment paper; do not grease the sides.
02 - In a heatproof bowl, combine eggs and granulated sugar. Place over a pot of simmering water, whisking constantly, until the mixture is warm (about 104°F).
03 - 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.
04 - Sift together cake flour, hojicha powder, and salt. Gently fold into the egg mixture in 2 additions, taking care not to deflate the batter.
05 - 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.
06 - Pour batter into the prepared pan. Tap gently to remove air bubbles.
07 - Bake for 23-25 minutes, or until the top springs back and a skewer comes out clean.
08 - Cool in the pan for 10 minutes, then run a knife around the edges and invert onto a rack. Remove parchment and cool completely.
09 - In a chilled bowl, sift in hojicha powder and powdered sugar. Add heavy cream and vanilla, then whip to medium-stiff peaks.
10 - 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).
11 - Chill for at least 30 minutes before serving for cleaner slices.

# Expert Advice:

01 -
  • The roasted tea fragrance that fills your kitchen while baking is absolutely worth it alone
  • This cake manages to feel sophisticated and comforting at the same time, perfect for afternoon tea or late night cravings
02 -
  • The egg warming step is not optional, cold eggs simply won't achieve the volume you need for a light genoise
  • Over whipping the cream happens faster than you think, keep checking so it doesn't turn grainy on you
03 -
  • When folding the dry ingredients into the eggs, use a rubber spatula and scrape the bottom of the bowl frequently
  • If your kitchen is particularly warm, chill your mixing bowl and whisk before making the whipped cream
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