After my trip to Japan gave me a much deeper appreciation for matcha, I started following Matchaeologist’s Instagram account. Since then, I’ve made a few of their recipes, like these mini matcha balls and these white chocolate matcha muffins.
A recipe for a pretty easy but very delicious-looking matcha cake popped up, and I knew I had to try it. I was intrigued by the amount of egg and milk in it, compared to the very low amount of butter. The video of it being cut up also made it look like it had a really interesting/different texture to a standard cake…
It was super quick and easy to throw together, and required no special ingredients that I didn’t already have. It also came out looking a little differently to the Instagram video, with an almost glutinous/gelatinous layer on the bottom, and an incredibly light and fluffy cake layer on top. I suspect that may have had something to do with the beaten egg whites folded in, the low amount of flour, the melted butter, maybe a combination of it all… whatever it was, I loved it! The only real difference I made to the recipe posted on Instagram was to add a little more flour – the amount they called for really didn’t seem to be anywhere near enough compared to the amount of milk, and I’m pretty happy with the results. Anyway, here’s how I put mine together; if you give it a try, I’d love to hear how it turned out for you!
– 2 eggs, separated
– ⅓ cup caster sugar
– ½ tsp vanilla extract
– ¼ cup melted butter
– ⅔ cup plain flour
– 1 tsp matcha
– 1 cup milk, lukewarm
1. Preheat the oven to 160ºC and line a square cake tin with baking paper.
2. Beat the egg whites with an electric mixer until peaks just form (be careful not to over beat), and set aside.
3. In a larger mixing bowl, beat together the egg yolks and sugar until pale. Then, add in the vanilla and butter, and beat again until completely combined.
4. Sift in the flour and matcha, and stir until just combined.
5. Gradually pour in the milk, stirring to combine.
6. Lastly, use a spatula to fold in the egg white, bit by bit. It’ll be a wet batter, so don’t freak out – it will cook into cake form in the oven!
7. Pour the batter into the cake tin and bake for 40 – 45 minutes, until set and golden on top. Cool in the tin for 10 minutes, then transfer to a wire rack to finish cooling.
8. This cake goes particularly well dusted with icing sugar – and a pot of green tea 🙂