Made with CMC White Cake Mix.
This Recipe Uses:
CMC White Cake Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
| CMC White Cake Mix | 2½ lb | 5 lb |
| Water | 2 cups (16 oz) | 1 qt (2 lb) |
| Matcha Powder | 2 Tbsp | 1/4 cup (1 oz) |
| Egg Whites | 2 (2 oz) | 4 (4 oz) |
| Vegetable Oil | 1/4 cup (1.75 oz) | 1/2 cup (3.5 oz) |
| INSTRUCTIONS | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Pour water into mixing bowl. Add matcha powder, egg whites, and oil. Add White Cake Mix. |
| 3 | Blend on low speed* for 2 minutes. |
| 4 | Stop mixer. Scrape bowl and paddle. |
| 5 | Blend on low speed* for 2 more minutes. |
| 6 | Scale into greased or paper-lined pan. |
| 7 | Bake according to the table below: |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 50 LB BATCH |
| Half sheet pan | 3 lb 11 oz | 300°F 20 - 25 minutes | 350°F 30 - 35 minutes | 2 |
| Full sheet pan | 7 lb 5 oz | 300°F 20 - 25 minutes | 350°F 30 - 35 minutes | 1 |
| Standard muffin | #20 scoop (1.7 oz) | 300°F 13 - 17 minutes | 350°F 15 - 20 minutes | 69 |
Baking time may vary depending on the oven and oven load.
*Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer.