Ingredients

The following ingredients have 6 Servings
  • 1/2 cup (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) granulated sugar

Instruction

  • 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.