Matcha Cake

Ingredients: 

250g egg whites
200g sugar

80g all-purpose flour
10g matcha
100g milk
50g cream

80g all-purpose flour

Sift the first 80g of flour with matcha. Warm milk and cream together, then stir into matcha-flour mixture. Make a smooth batter.

Whip egg whites with sugar until stiff peaks.

Whisk matcha mixture into egg whites.

Sift second 80g of flour and fold through.

Bake in 25cm round tin at 150C.

Notes: 

Next time, I will put some off the sugar into the matcha mixture instead. It should help keep the matcha mixture more liquid and increase the volume of the egg whites a bit.

This is a slight modification of the Coffee Cream Cake, which should really be called the Latte or Cappucino cake. I removed the egg yolks because I think they will get in the way of the matcha flavor.

Tasting Notes: 

Soft, moist and redolent of matcha. I am definitely on the right track.

The texture could be finer and more even, but I put that down to the matcha mixture not being as smooth as it could be.

I am going to reduce the amount of flour in the wet mixture a bit further, to make it smoother and easier to incorporate into the egg white.