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Matcha Tea Cake
From Robert Wemischner, Author of "The Dessert Architect". This recipe was featured on

Matcha Tea Cake
Yield: One 9-inch round cake, to serve 6
  • 3 ounces (3/4 cup) cake flour
  • 1 t. Matcha tea (ingredient grade)
  • 6 ounces (4) whole large eggs, at room temperature
  • 3 ounces (scant cup) granulated sugar
  • Powdered sugar for dusting the top of the cake before serving, if desired

Preheat the oven to 350 degrees F.

Sift the cake flour with the tea three times. Using aerosolized pan spray, coat the bottom of a 9-inch round cake pan lightly. Place a round of parchment paper on the bottom of the pan and spray the parchment lightly. Set the pan aside.

Place the eggs and sugar into a heatproof bowl. Place the bowl over a pot of simmering water (the bottom of the bowl should be above the level of the water). Whisking constantly, heat until the eggs and sugar feel warm to the touch (approximately 100-110 degrees F.). Then pour the mixture into the bowl of an electric mixer, outfitted with a whisk attachment, and beat until light in color and texture, approximately tripled in volume. Then, gently but thoroughly, fold the dry ingredients into the egg foam without deflating, making sure that there is no undissolved flour lurking at the bottom of the mixing bowl. Immediately scoop the mixture into the prepared cake pan and bake for approximately 25 minutes, or until the cake tests done when a skewer is inserted into the center. Cool on a rack. Dust with sifted powdered sugar just before serving, if desired.

See The Matcha Enthusiast: Zen and the art of brewing tea and baking.