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Prep 15 mins
Cook 1 hr
I've been carrying this recipe around for so long that I have no idea where I found it. Note: Matcha is specially processed powdered green tea. You cannot substitute regular green tea that has been ground or crushed.
- Prepare 2 loaf pans (9x5x3) by buttering and lining with parchment paper. Butter the parchment paper as well.
- Preheat oven to 325 degrees.
- In a medium bowl, stir together the flour, matcha, and baking powder.
- In a large bowl, beat together the butter and the powdered sugar for 3 minutes or until light and fluffy.
- Add the yolks into the butter mixture, one at a time, mixing well in between each addition.
- Add the dry ingredients into the butter and yolk mixture and set aside momentarily.
- In a large clean bowl, beat the egg whites and salt until soft peaks form.
- Fold the beaten egg whites into the yolk batter and gently mix until incorporated.
- Pour the batter into the loaf pans and smooth the top.
- Bake for 60 to 70 minutes until this passes the clean wooden skewer test.
- Cool for 10 minutes, dismount and cool on a rack.
These cakes come out very light, though at 55 minutes, mine were already slightly overdone and drier. They have very subtle green tea flavor and are a lovely shade of green. I remedied the dryness by making a syrup of coconut milk, sugar and vanilla and poured it over the cakes after poking them full of holes. It was really, really good after the glaze had set.