Green tea has for long been known to be a natural source of anti-oxidants, that can improve your general well being and be a great weapon against ageing. I love the flavour and ever since I tried matcha flavoured desserts, it became one of my favourite things, that I eat whenever I get the chance. I like it because as with a lot of other Japanese foods, the flavour can be delicate and subtle. Plus, as it’s jam packed with all the good things, it must be the healthiest cake ever (or so I tell myself). I was given a sample of organic matcha powder to try, so I went looking for a good matcha sponge cake recipe.
I found a really simple recipe at Cookpad, that takes you through all the steps for making this delicious yet very light cake. I also had the chance to use my new IKEA heart shaped cake mould that I love – and did the job just right.
3 Egg whites
120 grams Granulated sugar
3 Egg yolks
100 grams Cake flour
9 grams Matcha Powder
50 ml Milk
30 grams Butter
Whip the egg whites until evenly whipped. Mix in half the sugar and whip it good. Mix the remaining sugar and whip it, into shape. Get straight. Move forward… wait. This is not a Devo song (but could well be)! When the sugar is all well mixed in and you can see any granules anymore, it is time to put in the egg yolks in the meringue and whip it some more. After this step you can put your hand mixer away as all the other remaining ingredients should be added in a cut-and-fold motion. Do not beat the mixture up as it will ruin it!
Sift the flour and the matcha powder together three times and add it to the mix all at once. Remember, cut-and-fold, do not beat it.
In a microwave safe container, mix the milk and the butter and put it in the microwave, until the butter has melted. Do not pour it straight into the batter, wait until the buttermilk has cooled off a bit. Mix it in, little by little, again using the cut and fold technique. Don’t do it all at once as it will sink to the bottom and make the process harder
The batter is now ready to go in the oven! Pre-heat the oven at 170 C and bake for approximately 30 to 40 minutes. As the cake was small, I found that 30 minutes was enough but if you decide to double the recipe you might need a little bit longer. Take it out and ta-da! Before and after photos are always very important:
Needless to say, this didn’t last long at our home, it was absolutely delicious and light – kind of ate a little bit too matcha (badum tissshhh).
Have you tried cooking with matcha powder before? What is your favourite recipe?
Disclaimer: I was given a sample of matcha powder to try, words and opinions are my own.