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Japanese Sponge with Matcha
From Dorothy McNett's recipes at www.dorothymcnett.com. Known as Katsetura in Japanese, this sponge dessert most likely came to Japan via the Spanish and Portuguese. Now my version is presented with fluffy honey sweetened whipped cream and matcha, the powdered green tea of Japan.
5 eggs
2/3 cup raw sugar
1/4 cup honey
3/4 cup unbleached all purpose flour
3/4 teaspoon baking powder
1 cup heavy whipping cream
1 tablespoon liquid honey (no crystals)
1 teaspoon matcha (powdered green tea)
pistachio nuts or sesame seeds for garnish
lychee fruit, or other fruits as desired
Preheat oven to 350 degrees. Brush a 9 by 9 inch square cake pan with oil. Using an electric beater, beat eggs until thick and lemon colored. Gradually beat in the sugar and honey and beat for about 3-5 minutes until thick. Whisk the flour and baking powder together, and then carefully add to the egg mixture only until mixed. Gently push mixture into prepared pan. Bake 30-35 minutes, or until quite dark brown. Allow to cool about 15 minutes, and then invert onto cutting board. Cool completely. With serrated bread knife, cut into 8 pieces and then cut each piece open to make layers. Whisk the matcha into about 1 tablespoon of the cream, add the honey and whisk well. Add remaining cream and whisk to high, fluffy peaks. Spread over the bottom portions, then place the tops on and spread a bit of cream evenly and gently over each one. Slice each portion into smaller rectangular pieces. Sprinkle with a few seeds or pistachios for garnish and serve with lychees or other fruits on the side.
Recipe created 2009-02-16.
