Green Tea Angel Food Cake
serves 6
Virtually fat-free and full of natural antioxidants thanks to the matcha, the cake has an almost flowery taste of tea. It's easy to forget that is one of the healthiest cakes you can make.
Read more about this recipe at Coconut & Lime.
1 cup cake or superfine flour
1 1/2 cups superfine sugar
2 tablespoons matcha (green tea powder)
12 cold egg whites
1 tablespoon warm water
1/2 teaspoon salt
1 teaspoon cream of tartar
prep: 15 minutes
total: 50 minutes
mixer
metal bowl
spatula
tube or bundt pan
1. Preheat oven to 350F. Whisk together all of the flour, 3/4 cup of the sugar and the matcha powder, and set aside.
2. Using a stand mixer with a whisk attachment or a hand mixer and some stamina, beat the egg whites, water, salt and cream of tartar until the soft-peak stage, about 3-4 minutes, in a clean metal bowl. Continue beating and stream in the remaining 3/4 cup sugar. Beat until the the egg whites are stiff and glossy, but not dried-looking.
3. Using a spatula, fold in a small batch of the flour at time, in about 5 parts. Transfer to ungreased pan and bake 35 minutes or until the top is browned and it bounces back when touched. Invert the pan on its legs or over a large bottle to cool, one hour. Use a knife or spatula to loosen the cake from the sides. Slice and serve. Store leftovers in an airtight container for up to 1 day.
