Fluffy Hojicha Cake (Printable)

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 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

# How To Make It:

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 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 to 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. 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 additional hojicha powder if desired.
11 - Refrigerate for at least 30 minutes before serving to achieve cleaner slices.

# Expert Suggestions:

01 -
  • The hojicha flavor is subtle and smoky without being overpowering, so even people who think they don't like tea cakes end up asking for seconds.
  • This genoise sponge stays tender and moist longer than you'd expect, making it perfect for baking ahead of dinner parties.
  • Once you master the technique, you'll find yourself making it for every special occasion because it somehow feels both elegant and comforting at once.
02 -
  • Do not grease the sides of the pan because the batter needs something to grip onto as it rises, otherwise it'll slide back down and collapse.
  • If your hojicha powder has been sitting open for months, it loses its flavor fast, so buy it fresh and store it in an airtight container away from light and heat.
  • The batter deflates if you rush the folding, so take your time even if it feels like you're moving in slow motion.
03 -
  • Chill your mixing bowl and beaters before whipping the cream, because cold equipment whips cream faster and gives you better control over the peaks.
  • If you overbake this cake by even a few minutes it gets dry, so set a timer and check it at 23 minutes rather than waiting until 25.
  • The cake actually tastes better the next day after the flavors have mellowed and blended together, so you can absolutely bake it ahead.
Return