Fluffy Hojicha Cake (Print)

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

# Components:

→ 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

# Directions:

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 2 additions, being careful 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 in 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. Optionally decorate with extra hojicha powder.
11 - Refrigerate for at least 30 minutes before serving to achieve cleaner slices.

# Expert Advice:

01 -
  • The hojicha powder does something magical here—it's not overpowering, just a whisper of roasted grain that makes people pause mid-bite and ask what that incredible flavor is.
  • This cake proves that delicate doesn't mean difficult; the genoise technique is straightforward once you understand the rhythm of it.
02 -
  • The batter deflates shockingly fast if you rush the folding or use aggressive mixing motions; gentle spiraling movements are your friend, even if it feels slow.
  • Room temperature ingredients aren't optional here—they're the difference between a genoise that rises majestically and one that stays oddly dense and sad.
03 -
  • A cake turntable is genuinely helpful for frosting; if you don't have one, a dinner plate on top of a bowl works in a pinch, letting you rotate the cake while you spread the cream.
  • Hojicha powder can clump unexpectedly, so always sift it even if it looks fine; this prevents bitter pockets of concentrated powder from appearing in your cream.
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