Servings: 8 people
Calories: 170kcal
Cost: $10
Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- Sifter
- 9-inch tube pan
Ingredients
- 7 egg whites
- 5 egg yolks
- 120 g cake flour
- 150 g sugar
- 80 ml vegetable oil
- 80 ml whole milk
- 2 tablespoons high-quality culinary grade matcha powder
- pinch cream of tartar optional
Instructions
- Preheat the oven to 325°F (163°C).
- Separate the eggs while still cold from the fridge; let whites come to room temperature.
- Sift together the cake flour and matcha powder at least twice to avoid clumping.
- In a bowl, whisk egg yolks with 50 grams of sugar until pale and thick.
- Add the oil and milk to the yolk mixture, stirring until combined.
- Gently fold in the sifted flour and matcha mixture; do not overmix.
- In a separate clean bowl, whip the egg whites until foamy, then add cream of tartar (if using).
- Gradually add the remaining 100 grams of sugar while continuing to beat until stiff peaks form.
- Fold one-third of the meringue into the matcha batter to lighten it, then fold in the remaining meringue in two additions.
- Pour the batter into an ungreased 9-inch tube pan.
- Bake for about 45 minutes, until the cake springs back when gently pressed.
- Immediately flip the pan upside down to cool completely suspended.
Notes
Cette recette est très appréciée pour sa facilité et son goût irrésistible. Un dessert qui fera admirer vos talents de pâtissier !
Nutrition
Calories: 170kcal | Carbohydrates: 23g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 78mg | Potassium: 38mg | Sugar: 8g | Vitamin A: 100IU | Calcium: 21mg | Iron: 0.6mg
Tried this recipe?Let us know how it was!