I love baking with matcha green tea because it gives baked goods a wonderful flavor and color. This cake is dense like a traditional pound cake but isn’t too sweet.
Line a 9 x 5-inch loaf pan with foil. Set a rack in the middle level of the oven and preheat to 325°F. Combine the flour, green tea and baking powder and stir well to mix.
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.
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.
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.
Scrape the batter into prepared pan and smooth the top. Bake the cake for about 45 minutes or until it is well risen and a toothpick inserted in the center emerges dry. Cool the cake in the pan on a rack for 10 minutes, then un-mold and cool it completely.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.