Chef: Nick Malgieri "Perfect Cakes" Author

2 cups bleached all-purpose four (spoon flour into dry-measure cups and level off
2 Tablespoons Matcha green tea
2 teaspoons baking powder
16 Tablespoons (2 sticks) soft unsalted butter
2 cups confectioners' sugar
5 large eggs, separated
Pinch of salt 


  1. 1. Two 9 x 5 x 3-inch loaf pans buttered and lined with rectangle of buttered parchment or wax paper—cut to fit. Set a rack in the middle level of the oven and preheat to 325 degrees.

  2. Combine the flour, green tea and baking powder and stir well to mix. Combine butter and confectioners sugar in bowl of mixer. Place on mixer with paddle attachment and beat for about 3 minutes or until light.
  3. Beat in the egg yolks one at a time, beating well after each addition and scraping bowl and beater occasionally with a rubber spatula. Remove the bowl from the mixer and fold in the flour mixture by hand, with a rubber spatula.
  4. Pour the egg whites and salt into a clean, dry mixer bowl. Place on mixer with whisk attachment and whip whites on medium speed until white and opaque and just beginning to hold their shape. Increase speed slightly and continue whipping egg whites until they hold a soft peak.
  5. Remove bowl from mixer and quickly scrape whites from bowl onto batter in other bowl. Use a large rubber spatula to fold the egg whites into the batter, folding just until no streaks of white remain. Scrape the batter into prepared pans and smooth the top.
  6. Bake the cakes for about 45 minutes or until it is well risen and a toothpick inserted in the center emerges dry. Cool the cakes in the pans on a rack for 10 minutes, then un-mold and cool it completely.


Adapted from

1 cup all-purpose flour
1 cup cake flour
1 teaspoon baking soda
1 teaspoon salt
4 teaspoons powdered green tea
1 1/4 cups white sugar
1 cup vegetable oil
3 eggs
1 cup plain yogurt
1 1/2 teaspoons vanilla extract
1 1/4 cups confectioners' sugar
2 teaspoons powdered green tea
2 tablespoons butter, softened
1 (3 ounce) package cream cheese, softened
1/2 teaspoon vanilla extract
1 1/2 teaspoons milk


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch round pans. Sift together the all-purpose flour, cake flour, baking soda, salt, and green tea powder; set aside.
  2. In a large bowl, beat together sugar, oil, and eggs until smooth. Stir in 1 1/2 teaspoons vanilla. Beat in the flour mixture alternately with the yogurt, mixing just until incorporated. Pour batter into prepared pans.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the pans.
  4. To make Green Tea Frosting: Sift together confectioners' sugar and green tea powder. In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk. Beat with an electric mixer until smooth.
  5. To assemble the cakes: when the cakes are completely cooled, put one layer on a flat serving plate. Spread a thin layer of frosting over it. Place the other layer of cake on top, and spread frosting to cover the top and sides of cake. Dust with green tea powder if desired. Serve cold or at room temperature.


Adapted from Matt, bartender at the Roosevelt Hotel

1 cup Vodka or Gin
2 tbsp organic Sugarbird chai
Condensed milk


  1. Steep chai in vodka or gin for 1 hour.  
  2. Pour over a sieve and mix 1:1 with condensed milk and chai vodka/gin.
  3. Shake in a martini shaker and pour over ice or without.
  4. Add a splash of milk if it's a bit strong.