Matcha Tea Cake with Whipped Egg Whites
French-style matcha cake made with separated eggs and whipped whites folded into a butter-based batter. The dry ingredients—matcha powder, flour, and baking powder—are combined separately, then gently incorporated with melted butter and egg yolks. Whipped egg whites provide lift. Baked until golden.
Ingredients
- 2 c. à café matcha powder, siftedgreen tea powder1:1flavor
less vibrant color and flavor
- 1 cups T55 flourall-purpose flour1:1glutenadds gluten
standard substitute
- 2 eggs
- 7 tbsp salted butter
- ½ cups powdered sugar
- 2 c. à café baking powder
- 1 pinch salt
Instructions
- 1
Preheat oven to 350°F.
- 2
Melt butter in a saucepan.
- 3
In a bowl, combine flour, baking powder, and matcha powder. Mix well.
- 4
In another bowl, separate eggs. Add yolks and powdered sugar, whisk until combined.
- 5
Gradually pour melted butter into yolk mixture, then add flour-matcha mixture. Stir until homogeneous.
- 6
Whisk egg whites with salt vigorously until stiff peaks form.
- 7
Gently fold whites into batter.
- 8
Pour into cake mold.
- 9
Bake 30 to 40 minutes until set.
- 10
Cool before serving.
Tips
Fold egg whites gently to preserve volume and ensure a tender crumb.
Use room-temperature eggs for easier separation and better incorporation.
Good to Know
Keep covered at room temperature up to 2 days, or refrigerate up to 4 days.
Batter can be prepared up to 2 hours ahead; fold whites just before baking.
Serve at room temperature or slightly warm with tea or coffee.
Common Mistakes
Do not overmix the batter after folding whites to avoid deflating and creating a dense crumb.
Do not skip whisking whites to stiff peaks to avoid a gummy texture.
Substitutions
Gluten-Free Swaps
standard substitute
General Alternatives
less vibrant color and flavor