Fluffy Hojicha Cake (Printable)

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

# 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 without greasing the sides.
02 - Combine eggs and granulated sugar in a heatproof bowl. Place over 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, preserving the volume and preventing deflation.
05 - Combine melted butter and milk in a small bowl. Add a scoop of batter to this mixture, stir until combined, 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 until the top springs back and a skewer inserted in the center comes out clean.
08 - Cool in the pan for 10 minutes. 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. Dust with additional hojicha powder if desired.
11 - Refrigerate for at least 30 minutes before serving to ensure clean slices.

# Expert Advice:

01 -
  • The sponge is genuinely airy, the kind that practically melts before you can swallow it.
  • Hojicha's subtle smokiness pairs beautifully with cream, creating a sophisticated flavor that doesn't scream dessert.
  • It's impressive enough to serve at dinner parties but honest enough to eat alone with tea on a quiet morning.
02 -
  • The egg temperature matters more than you think, too cold and they won't whip properly, too hot and you'll start cooking them.
  • Hojicha powder can sometimes clump or be gritty if it's old, so sift it carefully before folding to avoid bitter pockets in your cake.
03 -
  • Keep your mixing bowl and beaters clean and dry, any residual oil or moisture will prevent the cream from whipping properly.
  • If your whipped cream looks grainy or separated, you've overwhipped it, but you can sometimes save it by gently folding in a spoonful of fresh cold cream.
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