Soft Matcha tea cake recipe
A recipe for a delicious soft Matcha tea cake.
Ingredients
■ 2 Matcha tea sticks or 3g of Matcha
■ 125g of T55 flour (4.40 oz)
■ 100g caster sugar (3.52 oz)
■ 100g semi-salted butter (3.52 oz)
■ 2 eggs
■ 1 sachet of baking powder
■ 1 pinch of salt
Preparation
- Preheat your oven to 356° F (thermostat 6)
- Melt the butter over low heat
- In a bowl, mix the flour, baking powder, and Matcha tea
- In a second bowl, foam the caster sugar and the two egg yolks (keep the egg whites for later); then pour the melted butter onto this mixture. Once the butter is well incorporated, gradually pour in, the dry mixture from the first bowl. Mix well to obtain a smooth and homogeneous dough.
- Whip the egg whites until stiff, add the pinch of salt and tighten the egg whites by whisking again vigorously. The whipped whites must hold to the arms of your whisk.
- Gently incorporate the egg whites into the dough using a spatula.
- Pour the dough into a cake mold and bake. Bake for 30 to 40 minutes depending on your oven. The cake is cooked when the blade of a knife inserted into the heart of the cake comes out dry and clean.
- Unmold your cake onto a rack after taking it out of the oven and let it cool
- Sprinkle your cake with icing sugar or Matcha tea powder, slice and enjoy!
Matcha in cooking
