Fluffy Hojicha Cake (Printable)

Airy genoise sponge with roasted hojicha tea and silky whipped cream layers.

# What You’ll Use:

→ 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:

01 - Preheat oven to 340°F. Line the bottom of an 8-inch round cake pan with parchment paper, leaving sides ungreased to allow cake to rise properly.
02 - Combine eggs and granulated sugar in a heatproof bowl. Place over a pot of simmering water, whisking constantly until mixture reaches 104°F.
03 - Remove bowl from heat and beat with electric mixer on high speed for approximately 7 minutes until mixture is thick, pale, and tripled in volume. Continue beating on reduced speed for 1 additional minute.
04 - Sift together cake flour, hojicha powder, and salt. Gently fold into egg mixture in 2 additions using a rubber spatula, preserving airiness of batter.
05 - Mix melted butter and milk in a small bowl. Add a scoop of batter to this mixture and stir to combine, then gently fold entire mixture back into main batter.
06 - Transfer batter into prepared pan. Tap gently on work surface to release trapped air bubbles.
07 - Bake for 23 to 25 minutes until top springs back when lightly touched and a wooden skewer inserted in center comes out clean.
08 - Allow cake to cool in pan for 10 minutes. Run a thin knife around 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. Whip until medium-stiff peaks form.
10 - Slice cooled sponge cake horizontally into 2 or 3 layers. Spread hojicha whipped cream between each layer and over top surface. Optionally dust with additional hojicha powder.
11 - Refrigerate assembled cake for minimum 30 minutes to set cream and allow for cleaner slices.

# Expert Advice:

01 -
  • The cake stays impossibly fluffy even days later, thanks to the gentle folding technique and perfect ratio of ingredients.
  • Hojicha gives you that warming, slightly smoky flavor without bitterness, making it feel less like a dessert and more like a moment of calm in a bowl.
  • It's vegetarian, naturally elegant enough for guests, but simple enough to make on a Tuesday afternoon when you just want something beautiful.
02 -
  • Room temperature eggs and room temperature milk are not optional—cold ingredients will deflate your carefully whipped batter and result in a dense, flat cake instead of the fluffy cloud you're aiming for.
  • Do not grease the sides of your cake pan; the batter needs to grip those walls to rise properly, and any grease will prevent that climb.
  • If your hojicha powder clumps when you sift it into the cream, push it through the sifter once or twice more; lumps of undissolved powder will taste harsh instead of fragrant.
03 -
  • Invest in a cake turntable if you can; it makes frosting the sides smooth and even without the contortionism that comes from trying to frost a stationary cake.
  • The moment you notice your batter is ready—thick, pale, and ribbony—stop mixing; five more seconds of overmixing at this stage can deflate everything you've worked for and result in a denser cake.
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