Well, here's one...
Green Tea Pound Cake
2 cups bleached all-purpose flour (spoon flour into dry-measure cup and level off)
2 tablespoons matcha green tea
2 teaspoons baking powder
16 tablespoons (2 sticks) unsalted butter, softened
2 cups confectioners’ sugar
5 large eggs, separated
Pinch of salt
Two 9 x 5 x 3-inch loaf pans, buttered and lined with buttered parchement or wax paper.
Set a rack in the middle of the over and preheat to 325 degrees.
Stir together flour, tea, and baking powder in a bowl, mixing well.
Beat the butter and confectioners’ sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment for about 3 minutes, or until light. Beat in the egg yolks one at a time, beating well after each addition and occasionally scraping down the bowl and beater with a rubber spatula. Fold in the flour mixture with the rubber spatula.
In a clean, dry mixer bowl, whip the egg whites with the salt on medium speed until they are white and opaque and just beginning to hold their shape. Increase the speed slightly and continue whipping the whites until they hold a soft peak.
Quickly scrape the egg whites onto the batter and use a large rubber spatula to fold the whites into the batter, folding just until no streaks of white remain. Scrape the batter into the prepared pan and smooth on top.
Bake for about 60 to 70 minutes, or until the cake is well risen and a toothpick inserted in the center emerges dry.
Cool the cake in the pan on a rack for 10 minutes, then unmold onto the rack, turn right side up, and cool completely.
