Fluffy Matcha Cake (Print Version)

# Ingredients:

→ Base Ingredients

01 - 100ml full-fat milk
02 - 6 big eggs, separated
03 - 200g softened cream cheese
04 - 60g unsalted, room temperature butter
05 - 100g white sugar

→ Dry Ingredients

06 - 30g cornstarch
07 - 1/4 teaspoon fine salt
08 - 70g cake flour

→ Flavoring

09 - 1 teaspoon pure vanilla extract
10 - 2 tablespoons premium-grade matcha

# Instructions:

01 - Set your oven to 320°F (160°C). Line an 8-inch round pan with parchment paper.
02 - Blend matcha powder and a bit of hot water into a smooth, thick paste. Let it cool down.
03 - Gently heat up cream cheese, butter, and milk over a double boiler while stirring. Allow it to cool off a little.
04 - Beat sugar with egg yolks until pale and creamy. Stir in the vanilla, the melted mixture, and the cooled matcha paste.
05 - Sift together the cake flour, salt, and cornstarch. Gently fold them into the wet mix until combined.
06 - Whip the egg whites until they form stiff peaks. Carefully combine them into the batter without knocking out the air.
07 - Pour the batter into your lined pan. Lightly tap to remove bubbles. Bake for 60 to 70 minutes until the top is a golden color and firm.
08 - Let the cake cool off in the oven with the door slightly open. Transfer it to the fridge for a few hours or leave it overnight.

# Notes:

01 - Keep the oven at the right temperature to get the best cake texture.
02 - Gently folding the batter ensures your cake stays light and fluffy.

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