2 cups bleached all-purpose four (spoon flour into dry-measure cups and level off)
2 Tablespoons Matcha green tea
2 teaspoons baking powder
16 Tablespoons (2 sticks) soft unsalted butter
2 cups confectioners' sugar
5 large eggs, separated
Pinch of salt

 

 

1. Two 9 x 5 x 3-inch loaf pans buttered and lined with rectangle of buttered parchment

    or wax paper—cut to fit. Set a rack in the middle level of the oven and preheat to

    325 degrees.

2. Combine the flour, green tea and baking powder and stir well to mix.

3. Combine butter and confectioners sugar in bowl of mixer.

4. Place on mixer with paddle attachment and beat for about 3 minutes or until light.

5. Beat in the egg yolks one at a time, beating well after each addition and scraping

    bowl and beater occasionally with a rubber spatula.

6. Remove the bowl from the mixer and fold in the flour mixture by hand, with a rubber

    spatula.

7. Pour the egg whites and salt into a clean, dry mixer bowl. Place on mixer with whisk

    attachment and whip whites on medium speed until white and opaque and just

    beginning to hold their shape.

8. Increase speed slightly and continue whipping egg whites until they hold a soft peak.

9. Remove bowl from mixer and quickly scrape whites from bowl onto batter in other

    bowl.

10. Use a large rubber spatula to fold the egg whites into the batter, folding just until

      no streaks of white remain.

11. Scrape the batter into prepared pans and smooth the top.

12. Bake the cakes for about 45 minutes or until it is well risen and a toothpick inserted

      in the center emerges dry. Cool the cakes in the pans on a rack for 10 minutes,

      then un-mold and cool it completely