Fluffy Hojicha Cake (Printable Version)

Airy sponge infused with roasted hojicha tea, layered with silky hojicha whipped cream for a fragrant smoky treat.

# Ingredient List:

→ 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

# Steps:

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, preserving the aerated structure.
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, until the top springs back when lightly touched 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 wire rack. Remove parchment paper and allow to 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. Garnish with additional hojicha powder if desired.
11 - Refrigerate for at least 30 minutes before serving to ensure clean slices and proper structure.

# Expert Advice:

01 -
  • The sponge is genuinely fluffy without being bland—hojicha gives it character while staying subtle.
  • It feels like restaurant-quality but uses straightforward technique with no fancy equipment required.
  • The whipped cream filling makes it feel indulgent, but it's actually quite light and pairs perfectly with tea or coffee.
02 -
  • Room temperature ingredients are absolutely essential—they whip faster, incorporate better, and give you that impossibly fluffy texture that makes this cake special.
  • Don't skip the bain-marie (water bath) warming step; it's what allows the eggs to whip to triple volume without risk of scrambling, and it's the secret to genuine sponge cake structure.
  • Folding is a skill worth practicing on this recipe—aggressive mixing deflates your whipped eggs and turns your cake dense and tough, so patience and a light hand are your best friends.
03 -
  • A cake turntable makes decorating easier and more elegant, but it's optional—a large flat plate and a cake server work just fine if you're patient and gentle.
  • Invest in a good instant-read thermometer to check when your eggs reach that crucial 40°C during the bain-marie step; it removes guesswork and ensures success every single time.
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