Total Time: 45 minutes minutes
Servings: 6 servings
Calories: 165kcal
Delicately soft and fluffy, this matcha sponge cake with earthy sweet green tea powder is a perfect everyday cake.
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- 1/2 cup (65g) (65g) cake flour Note 1
- 2 tablespoons matcha powder Note 2
- 1/4 teaspoon coarse kosher salt
- 6 egg whites Note 3
- 3/4 cup (150g) (150g) granulated sugar
Preheat the oven to 325°F (160°C).
Sift together cake flour, matcha powder and salt.
In a large mixing bowl, beat the egg whites until foamy on a low speed. When the egg whites get white and foamy, start adding sugar one tablespoon at a time. Continue to beat on medium high speed until stiff peaks form.
Add flour mixture and carefully fold everything together. Be careful not to deflate the batter much.
Transfer the batter to an ungreased loaf pan. Even out the surface. Run a butter knife through the batter to remove any large air pockets. Bake for 25-30 minutes, or until the inserted wooden stick comes out clean. Cool the cake upside down until completely cooled. Allow plenty of room to circulate air around the cake. This will prevent the cake from collapsing.
To remove the cake from the pan, run a knife along the edges of the pan and then gently peel it out of the pan.
Dust powdered sugar over the cake and serve with fresh berries or whipped cream, if desired.
Note 1: To make DIY cake flour, measure out 1/2 cup of all-purpose flour, remove 1 tablespoon of it and add 1 tablespoon of cornstarch. Sift and you have a DIY cake flour!
Note 2: Make sure to use fresh matcha powder. Old matcha powder that's been opened for more than 2 months looses its quality and will produce a cake with dull color and won't add matcha flavor.
Note 3: I've used carton egg whites with success. You'll need 210g of liquid egg whites.
Calories: 165kcal
Carbohydrates: 33g
Protein: 7g
Fat: 1g
Sugar: 25g
Sodium: 147mg