Fluffy Hojicha Cake (Print Version)

Delicate genoise sponge infused with roasted hojicha tea, layered with silky whipped cream for a fragrant Japanese-inspired dessert.

# 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; 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 2 additions, taking care not to deflate the batter.
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, or until the top springs back when lightly pressed 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 cooling rack. Remove parchment paper and cool completely.
09 - In a chilled bowl, sift in 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. Decorate with extra hojicha powder if desired.
11 - Chill for at least 30 minutes before serving to ensure clean slices.

# Expert Tips:

01 -
  • The sponge is genuinely airy and tender, nothing like the dense, heavy cakes that disappoint.
  • Hojicha gives you this sophisticated, slightly smoky flavor without being overpowering or bitter.
  • The whole project feels fancy but comes together in under two hours, which means you can actually make this on a regular Tuesday.
02 -
  • Do not grease the sides of your pan—the ungreased sides let the cake climb as it bakes, creating that signature height and airiness.
  • If your hojicha whipped cream starts looking grainy or separated, you've overbeaten it; this can't be fixed, so watch carefully near the end.
  • The warm egg mixture is crucial; a cold egg mixture won't whip properly and your cake will be dense no matter how much you beat it.
03 -
  • A cake turntable is genuinely helpful for frosting, but if you don't have one, a plate on top of an upside-down bowl rotates just fine.
  • If your kitchen is warm, chill your mixing bowl and beaters before whipping the cream—cold equipment makes a real difference in how quickly and smoothly it whips.
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