Fluffy Hojicha Cake (Printable View)

Airy genoise sponge meets fragrant hojicha cream in this elegant Japanese dessert featuring roasted tea's subtle smoky sweetness.

# 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

# 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 - In a heatproof bowl, combine eggs and granulated sugar. Place over simmering water, whisking constantly, until mixture reaches 104°F.
03 - Remove from heat and beat with 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 egg mixture in 2 additions, preserving airiness throughout.
05 - Combine melted butter and milk in small bowl. Add a scoop of batter to this mixture, stir until combined, then gently fold all back into main batter.
06 - Pour batter into prepared pan. Tap gently to release air bubbles.
07 - Bake for 23 to 25 minutes until top springs back when touched and a skewer inserted in center comes out clean.
08 - Cool in pan for 10 minutes, then run a knife around edges and invert onto cooling rack. Remove parchment paper and cool completely.
09 - In chilled bowl, sift hojicha powder and powdered sugar. Add heavy cream and vanilla extract, then whip to medium-stiff peaks.
10 - Slice cooled sponge horizontally into two or three layers. Spread hojicha whipped cream between each layer and over top. Garnish with additional hojicha powder if desired.
11 - Refrigerate assembled cake for at least 30 minutes before serving to ensure clean slices.

# Expert Advice:

01 -
  • The cake itself is surprisingly forgiving once you understand that the egg foam is truly the star, not a finicky drama.
  • Hojicha's subtle smokiness never overwhelms; it whispers rather than shouts, making this feel sophisticated without pretension.
  • You can assemble this hours ahead, meaning the hardest part is done before guests arrive.
02 -
  • The water bath step isn't optional theater; it genuinely changes how the eggs whip and hold the foam structure that makes genoise so special.
  • Hojicha powder quality matters tremendously—a bright, fragrant powder from a good source will transform this cake, while stale powder will taste flat and bitter.
  • Don't slice the cake while it's still warm; the layers will crumble and the cream will slip apart; patience here is non-negotiable.
03 -
  • If your hojicha powder clumps when you open the container, sift it before measuring to break up any moisture-packed bits that will taste bitter when baked.
  • A cake turntable makes frosting the sides infinitely easier, but if you don't have one, simply place the cake on a plate and rotate as you spread the cream with an offset spatula.
  • Room temperature ingredients genuinely do whip faster and create better emulsions; this isn't a myth—the science is real, and your result will thank you.
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