Matcha & White Chocolate Cake

Preheat oven to 160C. Line the base and sides of a 18cm cake tin with baking paper.

Place White Chocolate, Cream and Butter in a large heat-proof bowl, heat in the microwave for 20-30 seconds or until melt. Mix well until smooth. Set aside to cool slightly.

Using an electric mixer or a whisk, beat Egg Whites and Sugar in a clean & dry bowl until soft peaks form.

Add Egg Yolks to the cooled (still warm is OK) white chocolate mixture and mix well.

Mix Flour and Matcha Powder in a small bowl, sift into the white chocolate mixture and mix well. Fold in the whipped Egg White gently until just combined. Pour into the cake tin.

Bake about 40 to 45 minutes or until cooked though. Try not to brown the top. Cool completely before serve. *I served it with Thick Cream and Red Bean Paste.