Matcha Bundt cake

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
3 3
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 8
  • 50 g Butter
  • 4 Eggs (size M)
  • 7-10 Tbsp Salt
  • 100 g Sugar
  • 100 g Flour
  • 1 heaped tablespoon of cornflour
  • 4 TSP Matcha tea powder
  • 1 TEASPOON Baking Powder
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Icing sugar

Directions

  1. 1

    Melt butter in a pot. Separate the eggs. Beat the egg whites, 3 tablespoons of water and 1 pinch of salt with the whisk of the hand mixer until stiff, adding sugar

  2. 2

    Stir in the egg yolks one after the other. Mix flour, starch, tea powder and baking powder, sieve onto the egg mixture and fold in. Carefully fold in butter as well. Pour the sponge cake into a greased, flour-spread ring cake mould (approx. 1 litre capacity)

  3. 3

    Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes, remove from oven. Leave the cake to cool in the tin for approx. 5 minutes, turn out onto a cake rack. Let it cool down for about 2 hours, dust with icing sugar

  4. 4

    waiting time approx. 2 hours

Nutrition Facts

KCAL
190 kcal
CARBS
24 g
FATS
9 g
PROTEINS
5 g