For some reason, I was craving a matcha-flavored bread after I joined the Women’s March’s first anniversary with friends. I knew I’ve tried it before but it wasn’t as spongy as I wanted it to be, so that night, I tried to buy a small tub of plain yogurt in my Harlem neighborhood and refill my stash of matcha. My trip was not completely unsuccessful; I could not find either product separately, but weirdly enough I was able to buy a matcha-flavored yogurt. That was for my first try, so I couldn’t make the swirl patterns required in this recipe. I also was too lazy to use my stand mixer to whisk the egg whites. I worked extra hard to whisk by hand and stopped short of getting those peaks. The result is not as spongey as intended, so I tried a second time.
For my second try, I bought everything required downtown and I also reluctantly dusted off my KitchenAid mixer to whisk the egg whites properly. The rice flour made such a huge difference in making this cake fluffy, so I would highly recommend you follow this recipe to a T since I’ve already tested it. You won’t regret it.
3 eggs, whites and yolks separated
1/4 cup caster sugar
1/2 tbsp honey
1/2 cup corn oil
1 small tub of plain yogurt
1/2 cup cake flour
1/2 cup rice flour
1/2 tbsp matcha powder, mix with 2 tbsps hot water into paste
3 egg whites
1/3 cup sugar
1. Preheat oven to 320º. Grease a loaf pan and line with baking paper at the bottom.
2. In a large bowl, mix egg yolks, caster sugar, and oil together with a hand whisk. Add yogurt and honey and mix well. Sift in plain flour and rice flour, and mix well.
3. Using your KitchenAid mixer, whisk egg whites until frothy, and gradually add in sugar. Continue to whisk egg whites until peaks form. Fold egg whites gently into the yolk mixture in 3 batches until combined.
4. Divide batter into 2 bowls. Add matcha paste into one portion of the batter and gently fold well with a rubber spatula.
5. Spoon plain and matcha batter alternately into prepared loaf pan. Gently shake the loaf pan a little and use a skewer inserted into the batter to create swirl patterns.
6. Bake for about 30-35 minutes. Leave cake in pan till completely cool before slicing.
My first try baking with matcha