Matcha in my sponge cakes, a 2022 switch I fought at first

I used to think matcha belonged in drinks only, but after a bakery order in Portland asked for a green tea layer cake, I tried folding 2 tablespoons into my standard vanilla recipe. The bitterness mellowed out the sweetness way better than I expected, and the color stayed bright without any food dye. Now I keep a tin of ceremonial grade for frosting and use culinary grade for the batter, which saves me about $4 per batch. Has anyone else found an ingredient they rejected for years that ended up being their secret weapon?

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