Tuesday, August 11, 2009

Matcha Green Tea Pound Cake

I found a recipe for green tea pound cake from Sarah The Baker Yoon on milk and honey cafe.  The beautiful green color of her cakes really caught my eye. I also loved her clever entry title "It's not easy being sweet."  I tried coming up with clever blog post titles when I first start blogging, but have since given up.  Given my obsession with baking matcha green tea desserts, I had to try it out.  I was especially excited to try out the recipe since she mentioned in her post that her family really enjoyed the cake and are usually complaining about her cakes being too sweet.  This is a story I'm quite familiar with.  My parents are always saying stuff I make is too sweet.

The recipe was easy to follow and I followed it almost exactly as written. The only slightly time consuming part was the separating of the egg whites.  The cake came out a beautiful shade of light green.  The cake is very dense, just like a pound cake should be.  It's sweet, but not too sweet and has a nice green tea flavor.

Here is the recipe I got from milk and honey cafe, with a few tiny modifications.  (I did one loaf rather than two, and I lined my loaf pan with foil instead of parchment paper.)

Yields: one 9 x 5 loaf

Ingredients
2 cups bleached all-purpose four
2 tablespoons Matcha green tea
2 teaspoons baking powder
2 sticks soft unsalted butter
2 cups confectioners' sugar
5 large eggs, separated
Pinch of salt

Directions
1. Line a 9 x 5 inch loaf pan with foil. Set a rack in the middle level of the oven and
preheat to 325F. Combine the flour, green tea and baking powder and
stir well to mix. 

2. Cream butter and confectioners sugar in bowl
of mixer with paddle attachment and 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 fold in the flour mixture
by hand, with a rubber spatula. 

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
or until it is well risen and a
toothpick inserted in the center emerges dry. Cool the cake in the
pans on a rack for 10 minutes, then un-mold and cool it completely.

 

15 Responses to “Matcha Green Tea Pound Cake”

  1. 1

    SippitySup — August 12, 2009 @ 3:52 pm

    Green tea is proving to be a very versitile ingredient. I love when it pops up in unexpected places. GREG

  2. 2

    Hana — August 12, 2009 @ 9:38 pm

    I love making green tea desserts too – thanks for the inspiration!

  3. 3

    Kirbie — August 14, 2009 @ 2:37 pm

    I know what you mean! I’ve seen it used so many different ways.

  4. 4

    Kirbie — August 14, 2009 @ 2:38 pm

    You’re welcome! I love finding/sharing green tea desserts.

  5. 5

    Alzheimer's — September 16, 2009 @ 2:03 am

    Hi…
    Thank you for the nice recipe. I would love green tea pound cake. I am having a small tea party at my farmhouse this weekend. I was wondering about something special to serve my friends with. This one would be a nice treat for all my friends. I will try this and tell you.

  6. 6

    Kirbie — September 16, 2009 @ 10:11 am

    I hope you enjoy the recipe!

  7. 7

    vitamines — September 16, 2009 @ 10:07 pm

    This tastes delicious…
    I tried it today at home and everybody liked it and appreciated me. Thanks for your nice recipes I am trying them all.

  8. 8

    Kirbie — September 17, 2009 @ 4:22 pm

    I’m so happy you liked it! I need to come up with some more recipes. I haven’t baked in a few weeks.

  9. 9

    Karsa — May 30, 2010 @ 6:29 am

    Yum. Looks delicious.
    By the way, I can’t help but notice that most of your cakes crack. You could easily prevent that by covering the pan with aluminium foil at the first two thirds of the cooking time, not only preventing cracking but also resulting in a much more moist and richer texture.

  10. 10

    Kirbie — June 1, 2010 @ 4:31 pm

    Thanks for the advice. I’ve always kind of liked the cracking on top as it is so crispy where it’s cracked. But I’ll try this next time to see if my cakes will come out prettier.

  11. 11

    Brenna — January 17, 2011 @ 8:29 pm

    very easy to make and not too sweet. It’s a nice change of pace from regular deserts!

  12. 12

    Ann — November 1, 2012 @ 4:54 am

    Nice recipe! Would love to try it out.. how many grams are they in a cup of sugar and in a cup of flour?

    • Kirbie replied: — November 1st, 2012 @ 8:38 am

      Sorry I didn’t measure it out in grams. If you use google search, I’m sure someone has helpfully provided a conversion.

  13. 13

    Aimee — December 2, 2013 @ 8:37 pm

    hi Kirbie, I searched up somewhere along the lines of matcha green tea dessert recipes and came across your blog! What brand of matcha powder do you use?

    • Kirbie replied: — December 3rd, 2013 @ 12:03 am

      maeda-en, gold canister. I found it turns out the best color for baked goods.

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