Matcha-Almond Genoise
Prep time: 
Cook time: 
Total time: 
Yields: 24
A dry sponge cake, great for layering with a jam or preserve or brushing with a liquor spiked simple syrup! This is baked in a sheet pan to make thin layers to minimize cutting.
  • 2 large eggs
  • ½ cup confectioner sugar
  • ½ cup almond flour
  • 1½ teaspoons matcha green tea powder
  • ⅛ cup all purpose flour
  • 2 egg whites, room temperature
  • ⅛ teaspoon cream of tartar
  • 2 tablespoons granulated sugar
  1. Preheat oven to 425°F and prepare a sheet pan with parchment paper.
  2. Combine the 2 whole eggs with the confectioner sugar and almond flour with a beater until the batter has lightened considerably (will be a pale yellow color).
  3. Add the matcha green tea powder and mix on low speed until combined, set aside.
  4. In a separate bowl, whip the egg whites on low speed until they start to froth. Add the cream of tartar and increase the beater speed, whipping until stiff peaks form.
  5. Add the granulated sugar and whip for a few second longer to incorporate the sugar.
  6. Sift flour over the pale yellow mixture, then scoop about ⅓ of the egg whites on top of the flour. Fold in gently with a rubber spatula, until almost combined then add the remaining egg whites and fold until uniformly mixed.
  7. Pour batter into a sheet pan and distribute it evenly with an offset spatula, making the layer as level and smooth as possible (the batter will be spread very thin).
  8. Bake at 425°F for 5-8 minutes, until the cake is just firm, careful not to over bake as the cake will burn quickly.
  9. Remove from the pan and place on a cooling rack. Once cool cut into four even pieces and place in refrigerator for easier cutting and stacking.
  10. Remove from fridge and cut, fill, layer and cover as you desire.
It is easier to fill the layers of this cake in the largest possible pieces and then cut them down to the shape and size petit fours you want. It produces the cleanest end result, plus trimming off rough edges leaves little bits for "taste testing".
Recipe by Bake 2 The Future at