The Secret to Baking a Matcha Cake That Stays Green and Flavorful
Consider this your morning briefing: matcha’s vibrant green hue and earthy depth can vanish in minutes under the heat of a standard oven. The challenge isn’t just about flavor—it’s about preserving that delicate balance between color and chemistry. When you bake a matcha-infused cake, the heat triggers oxidation, leaching the green pigment and dulling the taste. The solution lies in rethinking both technique and ingredient selection. The key is to minimize exposure to high temperatures. A traditional white cake baked at 350°F is a recipe for disappointment, as the heat accelerates oxidation. Instead, opt for a lower-temperature method, like a…
