Chinese Sponge Cake
Called Ji Dan Gao, this Instant Pot Chinese Matcha Sponge cake is lightly flavored and spongy.
🍳 Cook: 20 min
Nutrition
216
Calories
5g
Protein
44.7g
Carbs
2.2g
Fat
Ingredients
| 2 | Eggs | |
| 120 grams | Sugar | |
| 1 tbsp | 15 ml | Matcha powder |
| 100 ml | Sprite | |
| 120 grams | Cake flour |
Instructions
- In a bowl, place the matcha, sugar, and eggs.
- Beat with a hand mixer for 1 minute on medium speed.
- Then increase the speed and beat on high for 20 minutes to make it as light as the sponge.
- The batter will be double in volume.
- Lower the speed to low and gradually add in soda drink and flour.
- Just mix so there is no lump remains.
- Prepare a 5 to 6-inch container and line with parchment paper.
- Pour batter into the prepared container and break up any bubbles.
- Place the trivet in the Pot.
- Add 3 cups of water.
- Gently place the cake container on top of the trivet.
- Close and press Steam.
- Cook on High for 20 minutes.
- Do a natural release.
- Remove and cool.
- Serve.