Matcha cake

• 1 cup cake flour
• 2 tbsp high-quality matcha powder
• 4 large eggs, room temperature
• 3/4 cup granulated sugar
• 2 tbsp warm milk
• 2 tbsp melted butter
• whipped cream, for serving (optional)

Instructions

1. 1

   Preheat oven to 340°F (170°C). Line a 6-inch or 8-inch cake pan with parchment paper.

2. 2

   Sift the cake flour and matcha powder together twice to ensure they are well aerated.

3. 3

   In a large metal bowl, beat the eggs and sugar with an electric mixer over a pot of simmering water (double boiler method) until the mixture is warm (approx 100°F).

4. 4

   Remove from heat and continue whipping on high speed until the batter is pale, thick, and fluffy (ribbon stage), about 5-8 minutes.

5. 5

   Gently fold in the flour mixture in 3 batches using a spatula. Be careful not to deflate the eggs.

6. 6

   Mix the warm milk and melted butter together. Fold this liquid into the batter gently.

7. 7

   Pour batter into the prepared pan. Tap the pan once on the counter to release air bubbles.

8. 8

   Bake for 30-35 minutes until a toothpick comes out clean. Let cool completely before serving with whipped cream.