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Matcha Cake (Green Tea Cake) Recipe

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3.9 from 4 reviews

This delicate Matcha Cake, infused with vibrant green tea powder, offers a light and fluffy texture perfect for afternoon tea or special occasions. The combination of egg whites whipped to firm peaks and a careful folding technique creates an airy sponge cake emphasizing the subtle bitterness and earthiness of matcha, balanced by a hint of honey and vanilla. Ideal for those who enjoy traditional Japanese flavors in a classic cake form.

Ingredients

Dry Ingredients

  • ⅞ cup cake flour
  • 2 Tablespoons matcha powder (See Note 1)
  • ⅞ cup white sugar (divided)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon cream of tartar (optional)

Wet Ingredients

  • 6 eggs (whites and yolks separated)
  • ⅓ cup vegetable oil
  • 2 Tablespoons water
  • 2 teaspoons honey
  • ½ teaspoon vanilla extract

Instructions

  1. Beat Egg Whites: Preheat oven to 350°F. Using a stand or hand mixer, beat the egg whites with cream of tartar (if using) on high speed until foamy. Gradually add one-third of the sugar and continue beating until firm peaks form, indicated by the peak slightly drooping when lifting the whisk. Set aside.
  2. Make Egg Yolk Mixture: In a large bowl, combine the egg yolks, remaining two-thirds of sugar, salt, water, honey, and vanilla extract. Beat on high speed until the mixture is fluffy and forms pale yellow ribbons that hold for 3 to 4 seconds when the whisk is lifted.
  3. Fold Some Egg Whites Into Yolks: Gently fold half of the beaten egg whites into the egg yolk mixture to lighten the batter without deflating the whites.
  4. Add Dry Ingredients and Oil: Sift together cake flour, matcha powder, and baking powder. Gradually sift the dry ingredients into the yolk and egg white mixture in three parts, folding gently after each addition to maintain airiness. To incorporate the vegetable oil smoothly, blend a few spoonfuls of batter with the oil before folding it into the batter.
  5. Fold Remaining Egg Whites: Gently fold the remaining egg whites into the batter until just combined, taking care to keep the mixture light and fluffy.
  6. Prepare Pans and Bake: Line two 6-inch cake pans with parchment paper on the sides and bottom. Pour the batter evenly into the pans and tap twice on the counter to release large air bubbles. Bake in the preheated oven for 27 to 30 minutes, or until a toothpick inserted in the center comes out clean and the cake has a golden brown crust with a raised center.
  7. Cool and Serve: Remove cakes from oven and parchment paper. Allow to cool completely on a cooling rack. Use a cake leveler for uniform slices if desired. Serve plain or with whipped cream and fruit, or layer the cakes to create a matcha layered cake. Enjoy!

Notes

  • Matcha powder should be sifted carefully as it tends to clump, ensuring a smooth batter without lumps.
  • Baking times may vary slightly depending on the oven; watch for a golden crust and clean toothpick test.
  • Optional cream of tartar helps stabilize egg whites but can be omitted if unavailable.
  • For extra moisture and richness, serve the cake with whipped cream and fresh fruits.

Find it online: https://bitezly.com/matcha-cake-green-tea-cake-recipe/