Fluffy Hojicha Cake (Printable Version)

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

# 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

# Directions:

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 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 two additions, preserving the batter's volume.
05 - Combine melted butter and milk in a small bowl. Add one scoop of batter to this mixture, stir to combine, then gently fold entire mixture back into main batter.
06 - Pour batter into prepared pan. Tap gently to remove air bubbles.
07 - Bake for 23 to 25 minutes until top springs back when lightly touched and a skewer inserted in the center comes out clean.
08 - Cool in pan for 10 minutes. Run a knife around edges and invert onto cooling rack. Remove parchment paper and cool completely.
09 - In a chilled bowl, sift together 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 surface. Optionally garnish with additional hojicha powder.
11 - Refrigerate assembled cake for at least 30 minutes before serving to ensure clean slices.

# Expert Suggestions:

01 -
  • The genoise sponge stays incredibly moist and airy without any heavy oil or buttercream weighing it down.
  • Hojicha powder is the secret weapon here—it brings a sophisticated, toasted flavor that tastes way more complex than it has any right to be.
  • Once you nail the technique, you'll find yourself making this for every gathering because it looks stunning and tastes even better.
02 -
  • Do not grease the sides of your pan—the cake needs something to grip so it can climb the sides and rise properly during baking.
  • If your hojicha powder clumps in the cream, sift it first; this prevents a gritty texture that will disappoint you on the first bite.
03 -
  • Keep your mixing bowl and beaters absolutely clean and dry—even a trace of egg yolk or grease will prevent the whites from whipping properly.
  • If your hojicha cream starts to look grainy while whipping, you've gone too far; stop immediately and serve it as is—it'll still taste amazing.
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