(Adapted from The America's Test Kitchen Family Baking
Book)
Serves 8 to 10
Ingredient
240g unsalted butter,
divided
170g cake flour
1 tsp double-acting baking
powder
1/2 tsp salt
240g caster sugar ( i use 150gm )
30g powdered green tea or ( i use 15g for a lighter flavour)
4 no eggs
Method
- 1. Preheat oven to 180 deg C. Using 10g of the butter, grease a 21.5 by 11.5cm loaf tin. Line the long sides with baking paper so there is an 8 to 10cm overhang on both sides. This will make lifting the cake out of the pan easier. Grease the paper.
- 2. Measure out the flour, baking powder and salt into a medium bowl. Mix lightly with a fork, set aside.
- 3. Place the remaining butter - 230g - into a small saucepan set over medium-low heat.
- 4. Weigh out the sugar and matcha, place in a food processor. Crack the eggs and add them to the processor. Process for five to six seconds, stop the machine and scrape the sides down with a spatula. Process another five to six seconds.
- 5. With the machine running, pour the hot, melted butter into the processor via the feed tube in a steady stream, about 30 seconds.
- 6. Scrape the batter out into a large mixing bowl. Sift 1/3 of the flour mixture over the batter and whisk until incorporated. Whisk in the rest of the flour mixture in two batches.
- 7. Pour the batter into the loaf pan, scraping in every last bit. Tap the pan on the countertop gently to settle the batter.
- 8. Bake the cake for 50 to 60 minutes, until a skewer inserted into the middle of the cake comes out with some moist crumbs attached to it. Start checking after 45 minutes. Rotate the loaf pan halfway through baking, at about the 25-minute mark.
- 9. Let the cake cool in the pan on a rack for 10 minutes. Lift it out using the baking paper overhang, peel off the paper and let cool completely on the rack.
- 10. Serve with thickened cream and strawberries, if desired.
