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. We created this tutorial to celebrate Teresa Dao’s birthday.

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.