Recipe: Green Tea Poundcake

GREEN TEA POUNDCAKE

2 cups bleached all-purpose flour (spoon flour into dry-measure cup and level off)
2 tablespoons matcha green tea (powdered green tea, available at Japanese markets)
2 teaspoons baking powder
16 tablespoons (2 sticks) unsalted butter, softened
2 cups confectioners' sugar
5 large eggs, separated
Pinch of salt

Set rack in middle of oven and preheat to 325 degrees. Line a 9-by-5-by-3-inch loaf pan with buttered parchment paper or buttered aluminum foil.

Sift together in a bowl flour, tea and baking powder, mixing well.

Beat butter and confectioners' sugar in bowl of a heavy-duty mixer fitted with paddle attachment for about 3 minutes or until light. Beat in egg yolks, one at a time, beating well after each addition and occasionally scraping down bowl and beater with a rubber spatula. Fold in flour mixture with rubber spatula.

In a dry mixer bowl, whip egg whites with salt on medium speed until they are white and opaque and just beginning to hold their shape. Increase speed slightly and continue whipping until they hold a soft peak.

Quickly scrape egg whites onto batter and use a large rubber spatula to fold whites into batter, folding just until no streaks of white remain. Scrape batter into prepared pan and smooth top.

Bake for 60-70 minutes, or until cake is well risen and a toothpick inserted in the center emerges dry. Cool cake in pan on a rack for 10 minutes, then unmold onto rack, turn right side up and cool completely.

Storage:
Wrap cake in plastic wrap and then foil to ensure that it doesn't dry out. Serve within a few days. For longer storage, wrap and freeze; defrost loosely covered at room temperature.

Servings: 12
Source: Perfect Cakes by Nick Malgieri