After making my milk and chocolate sponge cakes, I wanted to make a matcha sponge cake too!For 18 cm/7 inch (or 20cm) diameter cake (see notes in steps 26-29for other sizes).(Recipe by Mareko)

I made this matcha sponge cake to make a matcha dome cake.If the warm water to warm the milk and butter cools down, make sure to bring it back to approximately 60℃. You shouldn't mix too much at step 10, but if you don't mix it just right, the butter will sink. You could use regular letter paper instead of parchment paper. For 18 cm [7.1 in] cake pan. Recipe by Rearea cheese

I love matcha-flavoured desserts, so I tried making an easy matcha sponge cake.The cake has the gentle aroma of bitter matcha, and a moist and chewy finish.I use low-calorie margarine, but you can use butter instead! It might have a richer aroma.Adjust the cooking time to suit your microwave. Recipe by Miho07

This cake is sooo good

Whether you like them for breakfast or afternoon tea, these sponge cakes are a perfect companion to a nice cup of Joe.

This sponge cake is leavened only by the eggs, with no baking powder or other leavening agent.Here I topped it with almond slices, but the possibilities are endless. It's the easiest/most basic sponge cake so feel free to top it with anything you have available. 👩‍🍳

Nice tasting sponge cake you can leave plain. Great served with coffee or tea, or ice cream.

My first attempt on Chocolate Sponge Cake!

I wanted to come up with a no-fail recipe for classic sponge cake.Don't line the sides of the pan with parchment paper, as the cake sinks away from the sides during cooking.Adjust the length of time you mix for according to your electric whisk.I suggest using cake flour with a low protein content. Recipe by flan*