These little tea cakes are perfect for Spring/Summer baking and snacking and have been a huge hit at the bakery.
Be very careful when folding in the egg whites, you want as much volume from the air bubbles as possible for this cake.
Plain Flour 120 g
Baking Powder 0.5 tsp
Matcha Powder 12 g
Sea Salt pinch
Egg yolk 5
Egg Whites 5
Caster Sugar 110 g
Whole Milk 45 ml
For the cake:
Preheat oven to 180c
Grease fluted mini tart cases with cake spray or soft butter
(if you dont have fluted, just use a cupcake pan or similar, well greased or sprayed)
Sift together the flour, baking powder, matcha, and salt.
Whisk together the egg yolks, sugar, and milk until pale yellow and thick, about 2 minutes.
Separately, in a mixer, whisk the egg whites until stiff peaks form.
Add the flour mixture to the yolk mixture and fold until combined.
Gently, slowly fold in the egg whites so the mixture is really light and bubbly but with no white streaks, this is the real trick to this recipe so go carefully.
Pipe batter into the tins so they are 2/3 full
Bake for 10 mins, until a toothpick comes out clean
Once cool, make a batch of my buttercream flavoured with a few fresh raspberries or freeze dried raspberry powder (just add in with the cream. Using a medium round nozzle, pipe from the edge to the centre to form a flower, top with a fresh raspberry.