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Step 1
Preheat the oven to 325°F (160°C).
Step 2
Sift together cake flour, matcha powder and salt.
Step 3
In a large mixing bowl, beat the egg whites until foamy on a low speed. When the egg whites get white and foamy, start adding sugar one tablespoon at a time. Continue to beat on medium high speed until stiff peaks form.
Step 4
Add flour mixture and carefully fold everything together. Be careful not to deflate the batter much.
Step 5
Transfer the batter to an ungreased loaf pan. Even out the surface. Run a butter knife through the batter to remove any large air pockets. Bake for 25-30 minutes, or until the inserted wooden stick comes out clean.
Step 6
Cool the cake upside down until completely cooled. Allow plenty of room to circulate air around the cake. This will prevent the cake from collapsing.
Step 7
To remove the cake from the pan, run a knife along the edges of the pan and then gently peel it out of the pan.
Step 8
Dust powdered sugar over the cake and serve with fresh berries or whipped cream, if desired.