INGREDIENTS

• • 4 large eggs
• • 1 Tbsp honey
• • 1 Tbsp hot milk or water
• • ¾ cup bread flour or all purpose flour
• • 1½ Tbsp Aiya Culinary Grade Matcha
• • ½ cup granulated sugar

DIRECTIONS

• 1. Preheat the oven to 325°F. Line a 9 x 5 in baking pan with parchment paper.
• 2. Separate egg yolks from egg whites.
• 3. In a small bowl, add honey and warm milk. Stir until honey is dissolved. Set aside.
• 4. In a large bowl, sift bread flour and Matcha powder together. Set aside.
• 5. Using an electric mixer with whisk attachment, beat egg whites until frothy. Then gradually add sugar, and continue beating until soft peaks form.
• 6. Add egg yolks, one at a time, and whisk until combined. Sift in bread flour and Matcha powder, then fold until incorporated. Add honey mixture and mix until combined.
• 7. Strain the batter into the prepared baking pan. Tap the pan against the counter a few times to get rid of air bubbles and use spatula to smooth the surface.
• 8. Bake for 50-60 minutes.
• 9. Remove from oven, invert immediately and let it cool to room temperature.
• 10. Remove the parchment paper. Wrap the cake with plastic wrap and chill in the fridge overnight.
• 11. Trim the edges. Cut cake into slices. Enjoy!