Step 1/10
Beat egg whites in a large bowl until soft peaks. This will help give the cake a light texture.
Step 2/10
- 280 g flour
- 2½ tsp baking powder
- ½ tsp salt
- 2 tbsp matcha powder
Sift together matcha, flour, baking powder, and salt in a medium bowl.
Step 3/10
- 2 egg yolks
- 180 g butter
- 350 g sugar
- 2 tsp vanilla extract
In a separate large bowl, cream together butter and sugar until light and fluffy. Add in vanilla and the 2 egg yolks, mix until combined.
Step 4/10
Add the dry ingredients and milk to the creamed mixture. Mix until just combined. Do not overmix.
Step 5/10
Fold in egg whites. The batter should not be thin.
Step 6/10
Put batter in prepared muffin pan(either paper-lined or greased). Do not overfill, slightly more than halfway. Bake at 178C for 18-22 minutes. Check for doneness by inserting a toothpick through the center. It should come out clean. Bake off more if there is leftover batter.
Step 7/10
To make the matcha buttercream, beat the butter in a large bowl until smooth and creamy.
Step 8/10
- 180 g confectioner’s sugar
- 1 tbsp cream
- ½ tsp vanilla extract
- ½ tbsp matcha powder
- 1 pinch salt
Add confectioners sugar, matcha, salt, and beat on low until incorporated. Then turn the speed to high. Add vanilla and cream or milk. Continue beating until fluffy.
Step 9/10
If the frosting is too thick or thin, add cream or more confectioners sugar until it reaches your desired texture.
Step 10/10
Allow cakes to cool before frosting and enjoy!