Matcha Cake

300 g cake flour
1 3/4 t baking powder
1 T matcha powder
1/2 t salt

11 T unsalted butter, room temp
400 g granulated sugar
4 egg whites, room temp
8 oz full-fat sour cream, room temp
3 T veg oil
1 t vanilla

Preheat the oven to 325°F.

Line and grease 3 6" pans with parchment.

Sift together cake flour, baking powder, matcha powder, and salt.

Cream butter and sugar.

Beat in whites, one at a time.

(Add food coloring at this time, if using).

In the same bowl, combine sour cream, vegetable oil, and vanilla.

Gently incorporate dry ingredients, alternating with sour cream mixture.

Divide batter into pans.

Bake 34-37 mins, rotating once.

Pairs well with matcha American Buttercream.

Make 2 batches with 3-4 T sifted matcha and light green food coloring.

chefsweets

Matcha Cupcakes

135 g cake flour

18 g matcha powder

1 t baking powder

1/2 t baking soda
1/2 t fine salt

1/2 C veg oil

150 g sugar

4 oz sour cream, room temp

2 eggs, room temp
1 t vanilla

Preheat the oven to 350°.

Line 12 cupcake cavities.

Sift together cake flour, baking powder, matcha powder, and salt.

Combine oil, sugar, sour cream, eggs, and vanilla.

(Add food coloring at this time, if using).

Fold dry ingredients into wet.

Distribute into cupcakes and bake 18-20 mins, rotating once.

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