Cake With Matcha Cookies | Fluffy And Fragrant

Today, I’m going to show you a simple square sponge cake that you just mix. It’s a fatty but spongy cake that’s perfect for those who feel buttery but a little heavy. I tried coating it with lightly toasted matcha noir that is a spring-like color. Also for tea and snacks. A spring invitation cake.

♥ Ingredient

Square type 18cm

2 eggs 110g without shell

130g granulated sugar

Fresh cream 35% 200g

140g cake flour

40g almond powder

5g baking powder

Green tea

Chocolate or white chocolate


Line the mold with a cooking plate.

Preheat oven to 170°C

1. Crack an egg into a bowl, add granulated sugar and mix well.

2. Add fresh cream and mix well.

3. Sift and add the ingredients  and mix until no more dough texture remains.

4. Pour the dough into the mold and cover with Noir.

5. Bake in oven at 170℃ for 20 minutes. Bake for 30 minutes for 18 cm.

6. After baking is complete, let it cool in the mold for about 15 minutes, then remove from the mold and place on the refrigerator to cool.

7. Once cooled, wrap in plastic wrap or store in a plastic bag. When cutting, it is recommended to turn the top side down before cutting to cut cleanly without breaking the hard biscuits.