| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 70 minutes |
| Serves | 8 |
| Cuisine | Asian |
| Diet | Vegetarian |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 145°C, gas mark 2. Line a 27cm x 14cm loaf pan with baking paper. Place a deep roasting tin half-filled with water in the oven to preheat while you prepare the cake.
Separate 4 egg yolks from the whites and refrigerate the latter.
Heat the oil in a small saucepan or in the microwave to 70°C. Pour into a mixing bowl. Sift together the flour, corn starch and matcha, then whisk them into the warm oil. Slowly add the milk, stirring until smooth. Add the egg yolks and remaining whole egg, mixing gently until just combined. Be careful not to overmix.
In a separate bowl, whisk the chilled egg whites with lemon juice until soft peaks form, then gradually add the sugar while whisking until a thick meringue forms.
Using a spatula to maintain the airiness, gently fold the meringue into the matcha batter in three additions. Pour the batter into the loaf pan, smoothing the top. Place the pan in the deep roasting tray in the oven.
Bake for 65-70 minutes until a toothpick inserted in the centre comes out clean. Remove the cake from the oven and immediately transfer it to a cooling rack to prevent excess moisture buildup.
Let it cool before slicing, then dust with icing sugar and serve.
