HOGA Matcha Sponge Cake

HOGA Matcha Sponge Cake

Ingredients:
  1. A) 5 nos    Egg yolks     50 ml   Vegetable oil
30 gm   Caster sugar       6 gm  HOGA Matcha 50 ml     Milk      4 gm  Baking powder 90 gm    Low protein flour       3 gm   Cream of tartar
  1. B) 5 nos  Egg white
50 gm  Caster sugar Methods: 1) Preheat oven at 180◦C. 2) In a mixing bowl A, beat egg yolks and 30gm of sugar until fluffy. Fold in milk followed by low protein flour, cream of tartar, baking powder and HOGA Matcha. Mix well and continue to add in vegetable oil little by little. Set aside. 3) In another mixing bowl B, beat egg white. Add in 50gm of sugar little by little and beat until firm peak. 4) Fold in mixture B into A by using spatula. Do not over beat. Pour batter into baking pan. 5) Bake for 30 mins.

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