Ingredients

   
100g white chocolate (baking quality), chopped
42g unsalted butter, cubed
18g hojicha powder
60g whole milk (2% also works)
3 large eggs (50g without shell), yolks and whites separated
38g sugar (for egg yolks)
20g cake flour
1g kosher salt
38g sugar (for egg whites)
  Confectioners’ sugar for dusting (optional)

Steps

  1. Preheat oven to 350°F. Line a 15cm round cake pan with parchment paper.

  2. Melt white chocolate and butter in a double boiler (bowl over simmering water, not touching). Stir until smooth. Remove from heat — keep water and steam out of the mixture.

  3. Add hojicha powder and stir until no lumps remain. Gradually stir in milk.

  4. Refrigerate or freeze egg whites for 15 minutes until cold.

  5. In a large bowl, whisk egg yolks and 38g sugar vigorously until creamy and pale yellow. Add the hojicha chocolate mixture and mix well.

  6. Sift 20g cake flour into the batter. Gently whisk until just incorporated — do not overmix. Add salt and stir.

  7. Whip cold egg whites on medium-low until bubbly and foamy. Gradually add 38g sugar while beating. Increase to high speed and beat until stiff, glossy peaks (about 2 minutes).

  8. Fold one-third of the meringue into the batter and mix well. Fold in another third gently. Add the last third and fold until just combined — don’t deflate the bubbles.

  9. Pour batter into the prepared pan and smooth the surface.

  10. Bake at 350°F for 15 minutes, then reduce to 325°F and bake 20 more minutes. The center will still wobble slightly — this is correct. Do not skewer-test this cake.

  11. Cool completely in the pan on a wire rack, about 4 hours. Can also refrigerate overnight.

  12. Dust with confectioners’ sugar. Microwave chilled slices for 5 seconds for a melt-in-your-mouth texture.

Notes

  • This is a direct swap from the matcha version — hojicha powder has a very similar absorption profile to matcha, so all quantities stay identical.
  • Hojicha is roasted green tea. It has a toasty, caramel-like flavor with much less bitterness than matcha. Pairs beautifully with white chocolate.
  • Use finely ground hojicha powder (not loose leaf). It should be as fine as matcha.
  • The color will be a warm brown rather than green — this is normal.
  • Use baking-quality white chocolate with real cocoa butter.
  • The inside is intentionally soft and fudgy — don’t overbake.
  • Requires 4 hours cooling time before cutting.
  • Cake flour is required. Homemade: for every 120g AP flour, remove 16g and replace with 16g cornstarch, sifted 3–4 times.
  • Double the recipe for a 20–23cm pan, triple for 25–28cm.
  • Store refrigerated 3 days or frozen 1 month.