Fluffy Hojicha Cake Layers (Printable)

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

# Components:

→ 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 without greasing 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 electric mixer on high speed until thick, pale, and tripled in volume, approximately 7 minutes. Reduce speed and beat for 1 additional minute.
04 - Sift together cake flour, hojicha powder, and salt. Gently fold into the egg mixture in two additions, preserving the batter's volume.
05 - Combine melted butter and milk in a small bowl. Add a portion of batter to this mixture, stir to combine, then gently fold the entire mixture back into the main batter.
06 - Pour batter into the prepared pan and tap gently to release air bubbles.
07 - Bake for 23 to 25 minutes until the top springs back when lightly touched and a skewer inserted in the center comes out clean.
08 - Cool in the pan for 10 minutes, then run a thin knife around the edges and invert onto a cooling rack. Remove parchment paper and allow to 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.
11 - Refrigerate for a minimum of 30 minutes to allow the layers to set for cleaner slices and enhanced flavor development.

# Expert Advice:

01 -
  • The sponge is impossibly light because the eggs are whipped with such care that you feel like you're handling edible clouds.
  • Hojicha has this subtle roasted charm that doesn't taste like an overpowering tea—it whispers instead of shouts.
  • This cake actually gets better after a day in the fridge, making it perfect for people who love having a secret dessert waiting.
02 -
  • The ungreased sides of the pan are intentional—they allow the delicate cake to grip and climb as it rises, which is how genoise develops its characteristic height and structure.
  • Timing the whipping stage is everything; if you stop too early, the cake stays dense, but if you go too far, the foam becomes grainy and collapses during folding.
  • Always use sifted hojicha powder when making the cream; unsifted powder creates little specks that catch between your teeth and break the silky texture.
03 -
  • Never skip the cooling step before whipping the cream—a warm bowl will cause the cream to separate and turn grainy before you achieve those beautiful peaks.
  • If you accidentally deflate the batter slightly during folding, it's not catastrophic; the cake will still be tender, just slightly less tall, which is still absolutely delicious.
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