Taken from wikipedia :
A génoise cake (Genoese cake or Genovese cake) that does not use any chemical leavening, instead, use air suspended in the batter during mixing to give volume to the cake. It is a whole-egg cake, unlike some other sponge cakes that beat their yolks and whites of the eggs separately.

Green Tea Génoise Cupcake

The first time I tried making a génoise cake, I failed miserably. I did not beat the egg mixture long enough to provide the air that’s required to create the volume, and was expecting the cake to rise in the oven. It came out of the oven hard, flat, and eggy, and then it went into the rubbish bin.

I thought of giving it a second try. It’ll be cupcake this time, and it’s flavoured with green tea, the favourite flavour of the family.

I was very careful this time, and I made sure the egg mixture was beaten till it rose in volume and became bubbly and fluffy, before I mixed in the flour. The result? A very spongy and springy cupcake which didn’t crumb easily, and it’s very much lower in fat than the vanila cupcake, so it’s definitely going to be something I’ll be baking often.

Green Tea Génoise Cupcake

Green Tea Génoise Cupcake

♥Recipe for Green Tea Génoise Style Cupcake / 抹茶海绵杯子蛋糕♥
Adapted from 我♥杯子蛋糕 translated from a Japanese author (and unfortunately I can’t type Japanese)
Make about 20 small cupcakes

You’ll need

2 Eggs
60g Castor sugar
60g Cake flour
2g Green tea powder
15g Unsalted butter, melted
25ml Milk

Method
1) Preheat oven to 180C and sift the flour and green tea powder.

2) Combine egg and sugar in a heat proof bowl and mix well.

3) Put the bowl into a pot with water, and heat up the pot on low fire, stir the egg mixture until it reaches body temparature

4) Remove from heat, and beat the egg mixture until light, white and fluffy. This is an important step, and if the egg mixture did not contain enough air bubbles, it will not hold the shape of the cake. I was on medium high speed (speed number 6) on my Kitchenaid and had the egg mixture beaten for about 3 minutes.

5) Stir in the sifted flour and green tea powder using a spatula until well combined.

6) Combine butter and milk in a bowl.

7) Spoon a scoop of the batter (from 5) into the bowl (from 6), stir until well combine (this is to ensure the density of the wattery melted butter and milk become close to the density of the flour and egg batter).

8 ) Pour the mixture (from 7) into the remaining flour and egg batter (from 5), and mix it with a spatula until well combined.

9) Scope the mixture into cupcake casing until 2/3 filled.

10) Bake for 12~13 minutes.

Air bubbles in Green Tea Génoise Cupcake

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47 Responses to “Green Tea Génoise Style Cupcake”

  1. Pei Sze Says:

    Unfortunately my son did not take a single piece of the Green Tea Chiffon Cake. He did not like the taste and said it was bitter.

  2. Trissa Says:

    These cakes look like the lightest and fluffiest I’ve seen – well done!

  3. ZMM Says:

    Pei Sze,
    You can replace it with vanilla essence, or cocoa powder.

    Trissa,
    Thanks. They are indeed quite fluffy and light.

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