Recipe by Akikobay
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.
Top Review by under12parsecs
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.
- 2 cups flour
- 2 tablespoons matcha green tea powder (best quality, see note)
- 2 teaspoons baking powder
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 5 large eggs, separated
- 1 pinch salt
Directions See How It's Made
- 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.