Fluffy Hojicha Cake (Print Version)

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

# What You'll Need:

→ 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

# Steps to Follow:

01 - Preheat 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 reaches 104°F.
03 - Remove from heat and beat with an electric mixer on high speed until thick, pale, and tripled in volume, approximately 7 minutes. Reduce speed and beat for 1 additional minute.
04 - Sift together cake flour, hojicha powder, and salt. Gently fold into the egg mixture in two 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 inserted in the center comes out clean.
08 - Cool in the pan for 10 minutes, then run a knife around the edges and invert onto a cooling rack. Remove parchment paper and cool completely.
09 - In a chilled bowl, sift hojicha powder and powdered sugar together. Add heavy cream and vanilla extract, 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 if desired.
11 - Chill for at least 30 minutes before serving to achieve cleaner slices.

# Additional Tips::

01 -
  • The cake stays moist and cloud-like for days, unlike many sponge cakes that dry out by the next morning.
  • That subtle smoky hojicha flavor is sophisticated enough to impress but never harsh or overwhelming.
  • You don't need fancy equipment or obscure techniques, just patience and a gentle hand.
02 -
  • Never grease the pan sides. I learned this the hard way when my first attempt slid down the walls instead of rising. The ungreased sides give the batter something to grip onto as it climbs.
  • If your cream starts to look grainy or separated, you've overwhipped it. Stop the moment you see soft peaks form because hojicha whipped cream whips faster than regular cream thanks to the cocoa solids in the powder.
  • Room temperature ingredients really do matter here. A cold egg or milk can deflate your batter or prevent proper emulsification in the whipped cream.
03 -
  • Invest in a small sifter and use it for every dry ingredient. This one tool eliminates lumps and incorporates air, which directly impacts your final crumb structure.
  • Keep your mixing bowl and beaters for whipped cream in the freezer for 10 minutes before you start. Cold equipment means faster, more stable whipping and silkier results.
Return