Matcha Pound Cake

Matcha refers to finely-milled Japanese green tea, or better known as green tea powder. I first learned about it some 7-8 years ago from my Japanese-culture-obsessed friends. We had a little get together and they brought green tea cheese cake and I asked how they make it so green because green tea (the beverage) is a brownish colour. I was always interested in knowing where they got it, but I wasn't much of a baker at the time.

A few months ago, I met with my mom in Chinatown. Since moving into the subs, whenever i'm in Chinatown, i stock up on my favorite foods; frozen stuffed fish tofu! At the store, I green canister caught my eye. It said MATCHA on the side of the can. 50g for $6.99. I thought it was expensive because it felt like the canister was empty. My mom asked if I've suddenly become a tea drinker, and I said it's for baking. The lady at the cash seemed so impressed. And then she complimented my beautiful skin. She then asked my mom how she raised me to be so polite and well mannered, and my mom said "I beat her daily". But that's another blog post...

I finally got around to looking up a recipe for matcha pound cake on google, and ended with Nick Malgiery's recipe. It's different from any other cake or cupcake recipe I have ever made because you have to seperate the yolks and the egg whites. I made this recipe twice; once using the mixer, and once mixing by hand. I found that making it by hand tasted better...and it works out your arm.

• 2 cups bleached all-purpose four


• 2 tablespoons Matcha green tea


• 2 teaspoons baking powder


• 1 cup soft unsalted butter


• 2 cups confectioners' sugar


• 5 large eggs, separated


• Pinch of salt
  
  

1. Butter a loaf pan or line with parchment paper (I used a silicone loaf pad, buttered). Set rack to the middle level of the oven and preheat to 325F. Combine the flour, green tea and baking powder.


2. Cream butter and confectioners sugar in bowl with paddle attachment or by hand. Beat for about 3 minutes or until light. Beat in the egg yolks one at a time, beating well after each addition and scraping bowl and beater occasionally with a rubber spatula. Remove the bowl from the mixer and sift in the flour mixture by hand.


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


4. Remove bowl from mixer and quickly scrape whites from bowl onto batter in other bowl. Use a large rubber spatula to fold the egg whites into the batter, folding just until no streaks of white remain.


5. Scrape the batter into prepared pans and smooth the top. Bake the cakes for about 45 minutes (35-40 minutes for mini loaf pans) 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.
   

The final product is a green pound cake that is not too sweet. It's good with tea, coffee, or milk, but my favorite way of eating it is with a nice scoop of vanilla ice cream on top. Delicious! ♥