4 Serves
56 Mins
Preheat your oven to 175°C and prepare a baking pan with parchment paper.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
16 µg / 400 µgCalcium
456 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
615 mg / 1,250 mgPotassium
42 mg / 4,700 mgSodium
484 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
2 g / 28 gSugar
25 g / 50 gSaturated Fat
18 g / 20 gCholesterol
177 mg / 300 mgCaffeine
35 mgNet Carbs
78 gAlcohol
0 g
In a mixing bowl, whisk together the flour, matcha powder, and baking powder.
In a separate bowl, cream the butter and sugar until light and fluffy using an electric mixer, then beat in the egg yolks.
In a clean bowl, whip the egg whites until stiff peaks form, then gently fold them into the batter along with the dry ingredients.
Pour the batter into the prepared baking pan and bake for 25-30 minutes until risen and set.
8
g58
g14
g
Japanese
Italian