These matcha cakes bake for 35 minutes at 150 °C, giving you a light and airy crumb. Potato starch replaces flour, which is why you get that lovely melt-in-your-mouth texture. You whip the egg whites until stiff peaks form, then fold them in three times to keep the volume. Finish with a tinted icing sugar glaze and sesame seeds.

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Ingredients

  1. 4.4 oz (125 g) caster sugar
  2. 2.25 oz (65 g) potato starch
  3. 2 tsp matcha green tea powder
  4. 4 eggs
  5. 1 pinch of salt
  6. 2.8 oz (80 g) butter + 0.4 oz (10 g) (for the tin)
  7. White or golden sesame seeds

For the glaze:

  1. 3.5 oz (100 g) icing sugar
  2. 2 to 4 drops of red food colouring
  3. 1 tbsp water approximately