Doctor's Review: Medicine on the Move

January 19, 2022
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Green tea cake

Powdered green tea, or matcha (the tea used for the Japanese tea ceremony), makes an excellent flavouring for cakes and fillings and is becoming increasingly popular in the West. It transforms batter into a gorgeous moss green colour and produces an equally delightful flavour. A word of warning, though: the tea has an extremely high caffeine content; it was drunk at regular intervals by Japanese monks who wanted to stay alert during rituals. Serving it with sweetened whipped cream will soften the kick a little. Japanese shops and some tea shops sell matcha. Make sure that you buy a very finely ground kind that has not been sweetened. Sweetened matcha is used for making ice tea and will not give a good result since it will be difficult to adjust the recipe accordingly.

5 eggs, separated
¾ c. (180 ml) superfine sugar
½ c. (125 ml) all-purpose flour
1 oz. (30 g) cornstarch
1 tbsp. (15 ml) unsweetened green-tea powder (matcha)

Whisk the egg whites until frothy. Still whisking, add ¼ cup (60 ml) sugar and continue to whisk until stiff peaks hold their shape.

Preheat the oven to (350°F) 180°C. Grease an 8-inch (20-cm) square pan and dust with flour.

In another bowl, whisk the yolks with the remaining sugar until thick and pale.

Sift the flour with the cornstarch and green-tea powder.

Carefully fold the whites into the yolks in three batches and add the flour mixture in two batches.

Transfer the mixture to the prepared pan and bake for 25 minutes, or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven, then turn out onto a wire rack to cool. Makes 1 cake.

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