Lemon Angel Food Cake
Serves 10
The matcha green tea powder adds an extra boost of antioxidants to this feather-light and lemony cake.
1 cup (250 ml) wholemeal self-raising flour
3 tsp (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
1 1/2 Tbsp (30 ml) lemon zest
1 1/2 Tbsp (30 ml) lemon juice
- Preheat oven to 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 yoghurt, if desired.
Each serving contains: 582 kilojoules; 5 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 30 g carbohydrates; 1 g fibre; 183 mg salt
*Egg yolks can be frozen and then thawed in the summer to make a sumptuous ice cream!
source: "The Delicious Benefits of Lemons", alive Australia #13, Spring 2012
Lemon Angel Food Cake
