Veering away from the traditional, I made a matcha angel food cake. The green tea adds both colour and flavour to this cake. It needs to be baked in a Bundt tin for best results.
Head straight on to the Recipe For ♥ Matcha Angel Food Cake ♥
Let’s learn about Matcha
Despite being Chinese in origin, most of the green tea used for matcha is grown in Japan. Matcha is a finely ground powder and the green tea is grown in the shade. This way of farming is what gives the tea its bright green colour, and strong umami flavour. There is an entire ceremony dedicated to the preparation, serving and drinking of matcha, which is meant to be both meditative and spiritual. Seeing as matcha can be used as a flavour as well as a dye, I thought it would be good to use when baking a cake. You can also use it to make mochi, noodles, ice cream and lattes as well as wagashi confectionery. Commercially, one would use matcha made from a cheaper green tea that has colour added to it.
Baking a matcha angel food cake
Do to my excessive ice cream making habit, I always have plenty of egg whites in my freezer. Originating in the United States, this cake gets its name due to being light and fluffy in texture, and traditionally white in colour. I decided to use matcha as I was never going to prepare a tea with the small amount I had. This matcha angel food cake uses 10 egg whites, which are stabilised with cream of tartar. I use fructose to create a stiff meringue, and then fold in unbleached, stone ground cake flour which has been sifted. As you can see from my photo, I did not get rid of the air bubbles in the batter. But this did not detract from how soft the cake was. The trick to cutting this cake without squishing it, is to use a serrated knife.
Take a look at this inspiring recipe for ♥ Matcha Angel Food Cake ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Matcha Angel Food Cake
Ingredients
- 10 egg whites
- 5 mls cream of tartar
- 2.5 mls fine salt
- 300 g fructose, divided
- 120 g flour
- 2 g matcha powder
Method
- Preheat the oven to 170° Celsius
- Place the egg whites, cream of tartar and salt into a stand mixing bowl
- Using a balloon whisk, whisk on high for 1 minute
- Slowly add 200g fructose, 1 tablespoon at a time, until a stiff meringue forms
- Sieve together the flour and remaining fructose, then add the matcha and whisk to combine
- Gently fold the flour mixture into the meringue
- Place into a silicone Bundt mould and tap gently to get rid of any air bubbles
- Place into the oven and bake for 45 minutes
- Remove from the oven and leave to cool in the mould before turning out
See the links below for blog posts I published on February 27:
- 2024: Sourdough Cape Seed Loaf
- 2022: Better Off Dead
- 2019: Restaurant Seven
- 2017: Salt Baked Fish
- 2015: Vietnamese Picnic Rolls
- 2014: Chocolate Buns
- 2013: Weltevrede Wine Estate
- 2012: Liam Tomlin Food At Leopard’s Leap
Am thinking back and back and back to my early business trips to Japan when ‘tourists’ were few – there was time to look after each ‘foreigner’ > so have taken a part in a number of ‘matcha’ ceremonies which truly did take quite some time and were almost ‘religious’ in their feeling. The taste of the brew seemed almost inconsequential . . . one truly was afraid of accidentally turning the cup the ‘wrong way’! I may not bake but your recipe is again very innovative – if one has 10 egg whites that is 🙂 !!!
I would love to experience the tea ceremony!
An interesting variation on an angel cake
Thank you!
Haven’t baked angel cake in a while…this has me want to run back to the kitchen and bake one! Used to be fancy for all sorts of form cakes and baked them 1-2 weekly.
Please let me know if you make this 🙂
Love anything with matcha
I have not tried many things with matcha, but I will look out for more when we are in Paris 🙂
Sounds light and lovely! Thanks for the tip about using serrated knife. I’m sure it will help with getting clean slices.
It helps a lot 🙂