Matcha Sponge Cake Toddler Recipe – Banh Bong Lan Tra Xanh

Note: The following pictorial recipe is performed by little Grace / “Be Nhi”.  It’s a fun recipe for a child to try. For some reason with this recipe, this sponge cake looks like a cake but tasted like a Vietnamese banh bo nuong cake. She wanted to use sweetened matcha but it only contained 15% green tea powder; therefore, the cake doesn’t have a strong green tea taste if there’s any at all.  I think of the amount of coconut milk put in and the way this little gal “folded” the meringue in with the egg mixture. I told her this is a chiffon cake, and she said it’s a “fon-nuong” for chiffon and banh bo nuong combined.
I will post my version of a perfected light, moist, and fluffy green tea chiffon cake in the future.  It’s the best little Grace can do for her very first cake pictorial!  I’m proud of her.

Ingredients:

2 packages of Ito En Matcha Green Tea (Sweet Matcha)
6 egg yolks (3 medium and 3 large)
1 cup all purpose flour minus 2 Tbsp + 2 Tbsp cornstarch
130 mL coconut milk
3 Tbsp olive oil
1 tsp baking powder
1/2 cup granulated sugar
6 egg whites plus more to make 1 cup
1/2 tsp cream of tartar
1/2 cup granulated sugar

Directions:

1.  Crack eggs and carefully separate the yolks and egg whites in different containers. Add more egg whites to make one full cup.

2.  In a large bowl, beat egg yolks with sugar and coconut milk until sugar dissolved.  Then add in the oil.

3.  Then gradually sift in the flour with cornstarch, baking powder, and matcha powder.

Note: Discard the remains from the sweet matcha powder if it doesn’t fall through the mesh bowl.

4.  Continue beating everything until it forms a creamy smooth mixture. Set aside.

5.  In a standing mixer, pour in the cup of egg  whites and beat at speed 4.

6.  When it looks bubbly, add in the cream of tartar.  Then turn to speed 10.

7.  Mix at speed 10 until you see the egg whites becoming foamy.  Gradually add in the sugar 1/3 at a time.

8.  Continue mixing until egg whites form a stiff peak.

9.  Gradually and quickly fold 1/3 egg whites into the creamy matcha mixture.

(Okay, I think she did it too aggressively. And she wasn’t “folding” it, more like mixing it in random directions.  Oh well.)

10.  When mixture looks well blended, pour it into a bundt pan. (We greased the pan but we’re not supposed to. Oopsie)  Tap the pan two times to release air bubbles.

11.  Place the bundt pan in the middle rack.

Bake at 350 F for 15 minutes and then at 300 F for 30 minutes.

12.  Take the cake out too early can ruin it.  We’re suppose to let it cool upside down.

13.  Tah-da!  There you go!  Happy Birthday Teresa!

Ooh! It smells so good!

And it tastes so good (at least to little Grace) too!

This recipe pictorial was made possible thanks to little Ethan who was in a happy and good mood the whole time watching us.

Leave a Reply