Matcha Ogura Cake

Method7 steps

1. 1

   Step 1: Prep: Preheat the oven to 320 Fahrenheit (160 Celsius), boil a kettle of water, and line an 8"x8"x2" square cake pan with parchment paper.

   Uses Water for boiling-water baking bath (quantity unspecified, outside cake pan)

2. 2

   Step 2: Egg yolk (5) batter: Beat all-purpose flour (65 gram), cornstarch (15 gram), matcha (20 gram), milk (1/3 cup), oil (1/4 cup), egg yolks, and one egg in a mixing bowl until thick and slightly pale.

   Uses 65 gram all-purpose flour · 15 gram cornstarch · 20 gram matcha · 1/3 cup milk · 1/4 cup vegetable oil · 5 egg yolks · 1 egg

3. 3

   Step 3: In a separate bowl, whisk the five egg whites with the chosen stabilizer until foamy: 1 tsp vinegar OR 1 tsp lime juice OR ¼ tsp cream of tartar. Add the 100 g sugar in three batches and whisk to medium peaks.

   Uses 5 egg whites · 1 tsp vinegar, OR 1 tsp lime juice, OR ¼ tsp cream of tartar · 100 gram sugar

4. 4

   Step 4: Matcha batter: Fold egg white batter into the egg yolk batter with a whisk (or a spatula) in three batches. Be careful not to destroy the air bubbles. Pour the batter into the parchment-lined cake pan.

   Uses smooth matcha egg-yolk batter · medium-peak egg-white meringue

5. 5

   Step 5: Set a larger baking tray on the middle oven rack and put the filled cake pan inside it. Carefully pour the prepared boiling water into the larger tray, outside the cake pan, to about ½ inch deep. Keep the bath water out of the batter.

   Uses gently folded matcha cake batter in lined cake pan · boiling water for the outside baking bath

6. 6

   Step 6: Bake: Bake the cake for 55-60 minutes or until the cake is golden brown and a cake tester comes out clean.

   Bake matcha cake · 60 minUses matcha cake batter baking in boiling-water bath

7. 7

   Step 7: Serve: Remove the cake from the oven and set it aside to cool in the pan for 5 minutes. Gently remove the cake from the pan by grabbing the parchment paper and placing it on a wire rack to cool completely. Cut the cake into 9-16 servings.

   Rest cake in pan · 5 minUses fully baked matcha ogura cake