Adapted from my favorite chiffon cake recipe, this one packs such a strong matcha flavor and is the perfect melt in your mouth dessert :)

I was able to obtain inexpensive matcha tea powder. I used my basic recipe for plain pound cake, and replaced some of the cake flour with matcha .I use medium or large eggs. Take care not to let the eggs separate from the batter while mixing.Adjust the baking time according to your oven temperature.The calories were calculated from the ingredient amounts I used. Use it as a reference. Recipe by mocha+

I love this pound cake at the moment.I couldn't decide which cake I preferred, matcha flavour or marble cake, so I decided to try a marbled matcha cake.Sour cream gives it a moist finish.Adjust the amount of granulated sugar as you like.If you love matcha, add 4 g of matcha. Recipe by ko-ko

Making matcha / green tea pound cake, topped with matcha streusel. The topping adds a nice crunch to this butter cake and intensifies the green tea flavor.

When I make simmered adzuki beans, I always make this cake. After the New Year's holidays, I have leftover kuromame, so I also add them to the batter.Once baked, remove from the pan while still warm and wrap tightly with plastic wrap. It's delicious while still warm, but if you let it cool while wrapped and wait a day or two, it's incredibly delicious. Recipe by Yukirinrin

This delicated cake was brought to Japan by Portuguese merchants in the 16th century. The name is derived from Portuguese Pão de Castela, meaning "bread from Castile". It’s ideal for afternoon tea or desert. Recipe adapted from Barry Apek! Thanks alot!❤️💕#cake#mycookbook

Green Tea is the best ingredients I ever had. You can find it in any cuisine, beverages, patisserie recipes and it's easy to use.

Inspired by this Japanese Chocolate Swiss Roll Cake that I posted before.matchaandtofu.com/japanese-chocolate-swiss-roll-cake/I switched up the flavour to be matcha insteadEquipment- 12" X 9" pan- electric whisk- metal whisk (to use by hand)

I wanted to make a matcha marbled chiffon cake... it was surprisingly easy.Dissolve the matcha tea powder in the liqueur and milk just before you add it to the milk batter. If you do it at the start of the process, it will clump up and become unusable. If it's still hard to mix, add 1 teaspoon of milk and adjust. For 1 18 cm [7.1 in] chiffon cake. Recipe by ko-ko

I made this matcha pound cake for a friend. It's an original recipe. It gets a great deal of use especially in summer, since I tend to go for sweets that won't fall apart at room temperature. It's perfect to have at a potluck when others are serving chilled items.After adding the dry ingredients, use a spatula (not a mixer) to mix; if you mix it too much, it won't rise very well. Trehalose is a refreshing sweetener. If you're using sugar instead, use a total of 90g. Recipe by Meronpan mama