Spongy, light and soft with a hint of matcha fragrance
Author Ann Low
Prep Time 15mins
Cook Time 25mins
Total Time 40mins
140gcake flour/plain flour
Preheat oven to 180°C. In a bowl, combine cake flour, matcha powder and baking powder together.
In a mixing bowl, whisk eggs and sugar at high speed for 5 minutes until double volume. Lower to speed one and whisk for 30 seconds to get rid of some air bubbles. To test it, you can write a letter "O" on the surface of egg batter and it should stay there for a few seconds then you have the right consistency.
Transfer the egg batter to a large bowl. Sieve flours in 2 batches and fold gently well with a rubber spatula in each addition. Do not over mix or you will deflate the batter.
Melt the butter and milk together at low heat. When you see the butter almost melted, remove from heat. Do not boil the mixture and stir well, then add honey, stir well again.
Scoop some batter into the melted butter mixture and mix well. Then pour the butter mixture into the remaining batter and gently fold well with a rubber spatula.
Pour the batter into the brownie pan and spread evenly, then gently drop the pan on table top twice to knock out air bubbles, then place in the divider.
Bake in the preheated oven for about 25 minutes or skewer inserted into cake comes out dry.