Prep 45 mins
Cook 45 mins
This is a recipe that I picked up from a girlfriend of mine that is from Japan. We go to school together so we have ended up having a lot of late study nights. This is the recipe that she showed me. Enjoy!
- 1 cup white flour
- 1 cup granulated sugar
- 1⁄4 cup honey
- 1 teaspoon vanilla extract
- 1 tablespoon green tea powder
- 1⁄4 teaspoon salt
- 7 large eggs
- 1⁄8 teaspoon cream of tartar
- Separate the egg whites from yolks into two large bowls.
- Whisk sugar, honey, vanilla, green tea powder, and salt into egg yolks until everything is mixed together.
- Place bowl in a large pan of hot water.
- With an electric mixer, beat about 5 minutes on medium-high speed until pale yellow and doubled in volume.
- Gently fold in flour.
- In the large bowl, beat egg whites in electric mixer on a low speed 1 minute, increasing speed to medium-high until eggs are foamy.
- When the eggs are foamy, sprinkle in one tablespoon of sugar and cream of tartar.
- Beat until the egg mixture is stiff.
- Using a spatula, fold the egg whites gently so the bubbles in eggs are not destroyed.
- Preheat oven to 325 degrees.
- Use parchment to line the bottom of two loaf pans.
- Grease the parchment.
- Pour batter into pan.
- Place pans on middle rack of oven 35 to 45 minutes or until golden brown. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger.
- Cool for 20 minutes.
- Run a small knife between edge of cake and pan. Remove from pan carefully.
- Pull off parchment and cool completely.
- Cut, serve and enjoy!
Great cake! I used an angel food cake pan to make this because I don't have 2 loaf pans. It turned out perfect. I could eat it just like that but since I made it for a 20-people New Year's Eve party, I want to please the guests with a sweet tooth too. I cut it into 2 layers, then added a white chocolate cream filling in between. I also made a white chocolate plum wine glaze to pour on top just prior to serving on table. (See my pictures uploaded.) It was a big hit. My 6-year-old son told me that it was the best cake which I had ever made. That said it all! Thanks Sunday for posting the recipe!
I used sweet green tea powder (matcha/maccha + sugar, I went crazy in a Chinatown supermarket looking for this stuff). It tastes wonderful but be sure to whip the whites until really stiff. Mine seemed stiff but while folding into the batter, it seemed to break up/get watery and I think that's why my cupcakes deflated.