Matcha Green Tea Cake

  5.0 – 2 reviews  

This is a fantastic way to use up leftover yellow squash from the freezer or the garden.

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 10
Yield: 1 9-inch cake

Ingredients

  1. 2 large eggs
  2. 2 egg whites
  3. ¾ cup egg whites
  4. ¾ cup white sugar
  5. 1 tablespoon honey
  6. ¾ cup organic all-purpose flour
  7. 1 teaspoon baking powder
  8. 1 ½ tablespoons matcha green tea powder
  9. 1 teaspoon vanilla extract
  10. ⅓ cup butter, softened
  11. ¼ cup buttermilk

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
  2. Combine eggs, 2 egg whites, and 3/4 cup egg whites in a large bowl; beat with an electric mixer until thick and doubled in volume. Add ingredients one at a time, beating 15 to 30 seconds after each addition, in the following order: sugar, honey, flour, baking powder, matcha, vanilla extract, butter, and buttermilk. Pour batter into the prepared baking dish.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes.
  4. You can make cupcakes instead of a cake, if desired.

Nutrition Facts

Calories 184 kcal
Carbohydrate 25 g
Cholesterol 54 mg
Dietary Fiber 0 g
Protein 5 g
Saturated Fat 4 g
Sodium 155 mg
Sugars 17 g
Fat 7 g
Unsaturated Fat 0 g

Reviews

Susan Coleman
Made great cupcakes!
Joel Snyder
This was an awesome cake! Very light and delicious. The only problem was having so many egg whites available — I used a loaf pan so that it came out more like a japanese castella cake!

 

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