Fluffy Hojicha Cake (Print Version)

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

# 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:

01 - Preheat oven to 340°F. Line the bottom of an 8-inch round cake pan with parchment paper, leaving sides ungreased.
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 aeration.
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 on the counter to release air bubbles.
07 - Bake for 23-25 minutes until the top springs back when lightly touched and a skewer inserted into the center comes out clean.
08 - Cool in the pan for 10 minutes. Run a thin 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 together. 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 surface. Dust with additional hojicha powder if desired.
11 - Refrigerate for at least 30 minutes before slicing to ensure clean, defined layers.

# Expert Advice:

01 -
  • The hojicha infuses everything with a sophisticated, slightly smoky depth that feels fancy but tastes like comfort.
  • A genoise sponge means you're creating pure air and eggs, which somehow makes indulgence feel a little lighter.
  • This cake impresses people without requiring you to be a pastry expert.
02 -
  • Your oven temperature must be accurate—too hot and the outside sets before the inside rises, too cool and you'll bake longer than needed, drying out that delicate crumb.
  • Hojicha powder can clump, so always sift it with your dry ingredients or powdered sugar before folding; finding a gritty pocket in a slice of cake is disappointing.
  • Room temperature ingredients are non-negotiable for this recipe because cold eggs and milk won't incorporate smoothly into your batter, sabotaging the texture you worked so hard to create.
03 -
  • Invest in a reliable oven thermometer because home ovens lie about temperature, and a ten-degree difference changes everything when you're balancing delicate egg foam and moisture.
  • Don't skip cooling the batter-butter mixture before folding it in—this one step prevents deflation and results in a more tender, evenly crumbed cake that'll make you proud.
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