Matcha or green tea cakes

Being in Asia, there's plenty of matcha or green tea powder around so I usually grab one when I shop and have them on hand.

Here are some of the recipes I've done that the kids taste-tested and were good.

Soft green tea/matcha coconut soy milk cake

2 eggs - separated into yolk and whites
1/4 cup of coconut oil
1/4 cup of soy milk
3/4 cup of cake flour
1/4 tsp of baking soda
1/2 tbsp of matcha/green tea powder

Egg whites mixture/meringue
Beat the egg whites, I always add 1/4 tsp of vinegar to make it easier to form peaks (The acid in the vinegar helps to break down the coils of amino acids in the egg white's proteins so that they can repeal each other and form the foam that you see:
1/4 cup sugar added in 3 different times to not disturb the forming process
Apparently, meringue is especially hard to do in humid weather like we have in Taiwan so I usually need to do at least 10-15 minutes on low-medium/high egg beater.

Combine the cake ingredients in another bowl. I usually have to heat the coconut oil to get it into a liquid form unless it's the middle of the summer.

Shift the cake flour into the bowl. Mix well.

Then mix the meringue into the cake four in 3 batches.

Then bake at 130 degrees celsius or 265 Fahrenheit for 20-30 minutes.

The bunny is looking a bit doubtful here but it tasted great, just didn't rise as I probably didn't put in enough baking soda.


Post a Comment