(adapted from White on Rice Couple)
- 1 cup (140g) plain/all-purpose flour
- 1-2 tbsp matcha powder (Japanese green tea powder), you can adjust to taste
- 113g (1/2 cup) butter
- 2 cups (500ml) milk
- 4 eggs, separated and at room temp
- 4 drops white vinegar
- 1 1/2 cups (180g) pure icing (confectioner’s) sugar
- 1 Tablespoon (15ml) Water
To dust: 2 tbsp icing (confectioner’s) sugar + 1 tsp matcha powder, sifted together
- Preheat the oven to 160°C(325°F). Grease and line a 20cm (8 inch) square baking pan/dish with baking paper.
- Sift flour and matcha powder together in a medium bowl. (I like my matcha flavour very strong so if you prefer it milder then only use 1 tbsp of powder)
- Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
- In a large mixing bowl, whip the egg whites and vinegar to stiff peaks with an electric mixer. Set aside.
- In a separate large mixing bowl beat the egg yolks and sugar until light with an electric mixer. Mix in the melted butter and the tablespoon of water for about 2 minutes or until evenly incorporated.
- Using a hand whisk, mix in the flour until evenly incorporated. Slowly hand whisk in the milk and until everything is well mixed.
- Fold in the egg whites with your hand whisk, 1/3 at a time. Repeat until all of the egg whites are folded in. The egg whites will appear curdled and lumpy at first but keep gently mixing with your whisk until all the larger lumps are incorporated.
- Pour the batter into the prepared pan and bake for 40-50 minutes or until the top is golden. (Take care not to overbake, middle should still be a bit wobbly) Allow cake to completely cool (you can place it in the fridge after 15 minutes to cool it quicker) before cutting and then dust with icing sugar/matcha mixture.
- Can be stored in an air-tight container in the fridge for several days, best served at room temperature.