Matcha Milk Cake
Did you also start on the sourdough starter journey because of the COVID-19 pandemic and #stayhome order? If you did and still have sourdough starter discard, adding it to cake batter is another way to reduce wasting precious flour away!
This matcha milk cake made with the starter discard is lightly sweet, fluffy, milky, and has a fragrant matcha flavor. Great for matcha latte lovers or anyone who enjoys a tasty slice of cake! Happy baking!
<INGREDIENTS> make 2 cakes using 6-cup Bundt pan (you can also use round cake pan)
1/2 cup sourdough starter discard at room temperature
1 and 1/2 cups all purpose flour
1/4 cup matcha powder
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup milk
2 teaspoons vanilla extract
4 eggs at room temperature
1 cup sugar
optional: powdered sugar for dusting and fresh strawberries to garnish
<DIRECTIONS>
1. In a medium bowl, sift together all purpose flour, matcha powder, baking powder, and salt. Set aside.
2. In a small sauce pan, melt butter over low heat, stir in milk and vanilla extract and heat until small bubbles form around the edge of the liquid mixture, stir occasionally and keep it hot but not boiling over low heat.
3. Preheat the oven to 325 degrees F and adjust an oven rack to the middle position.
4. Meanwhile, in a large bowl, combine eggs and sugar using a hand mixer on medium-high speed for 5 minutes (use stand mixer if you have one).
5. After 5 minutes, the egg and sugar mixture should have about tripled in volume, slowly add in the hot milk mixture and mixing using mixer on low speed until combined.
6. Add in sourdough starter discard into the egg and milk mixture in the large bowl.
7. Add in the dry ingredients in two batches, mixing at low speed with each addition, and mix until the dry ingredients are just incorporated with the wet ingredients.
8. Grease and flour the Bundt pan. Pour half of the batter into the pan and bake for 30 minutes. After 30 minutes, use a toothpick to insert into the middle of the cake to check if cake is done. Toothpick should come out clean and a few crumbs attached is ok when cake is done baking.
9. Let the cake cool in the pan for 10-15 minutes before inverting onto a cooling rack to cool completely. Repeat steps #8 and #9 with the remaining half of the batter.
10. Optional: dust with powdered sugar on top and garnish with strawberries if desired. Slice and serve the cake on plates! Enjoy!
Happy eating! 🙂
If you make this recipe, take a picture and tag @lifeissweetwithem and hashtag it #lifeissweetwithem on Instagram, I’d love to see your creation!