The matcha green tea powder adds an extra boost
of antioxidants to this feather-light and lemony cake.
1 cup (250 mL) whole wheat pastry flour
1 Tbsp (15 mL) matcha green tea powder
1/2 tsp (2 mL) salt
12 large egg whites, at room temperature*
1 tsp (5 mL) cream of tartar
3/4 cup (180 mL) liquid honey
1 tsp (5 mL) vanilla extract
2 Tbsp (30 mL) lemon zest
2 Tbsp (30 mL) lemon juice
*Egg yolks can be frozen and then thawed in the summer to make a sumptuous ice cream!
Preheat oven to 325 F (160 C).
Sift together flour, matcha powder, and salt into bowl. Set aside.
In bowl of stand mixer or with hand mixer, whisk egg whites at medium speed until foamy. Add cream of tartar and continue to whisk until soft peaks form. Gradually add honey, raise speed to medium-high, and whisk until stiff peaks form. Whisk in vanilla extract, lemon zest, and lemon juice.
Sift flour mixture over egg white mixture, about 1/4 cup (60 mL) at a time, and gently fold in using rubber spatula until incorporated. Pour into ungreased 10 in (25 cm) two-piece, angel food cake pan and smooth top with the back of a spatula. Bake until golden brown and top of cake springs back when touched, about 40 to 45 minutes.
Invert cake pan immediately, placing tube opening over neck of a bottle or metal funnel to suspend it above the countertop. Cool completely. Loosen cake from sides of pan by running a long, narrow spatula around cake. Remove cake from base and centre core using skewer or thin knife and place on serving plate.
Slice and serve with berries and dollop of Greek yogourt, if desired.
Each serving contains: 139 calories; 5 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 30 g carbohydrates; 1 g fibre; 183 mg sodium
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