Matcha angels food cake
“Grinding takes up to 1 hour for 30 g of matcha in a special matcha granite grinder.”
Matcha, the beautiful and pungent Japanese tea we cannot imagine Japan without, actually dates back to the Tang dynasty (618 to 907), when drinking powdered tea was an everyday norm brought to Japan by Buddhist monks. Today, the matcha tea ceremony is a fundamental part of Japanese tea world, where the tea is grown in many corners of Japan, but the best is considered from the Uji region. But you might ask: “Where does that distinctive color come from if it is the same green tea as sencha, but much brighter?” The answer lies in shading, which happens in the fields a few weeks before harvesting resulting in higher amounts of the chlorophyll that we love so much. After harvesting, the leaves are steamed, dried, and ground, taking up to 1 hour for 30 g of matcha in a special matcha granite grinder. When buying, know what you are going to use it for and decide wisely as there are many grades of matcha available from ceremonial to the ones mixed with sweeteners for drinks, lower grades for confectionery, and very low grades for those who seek a lower price and have no understanding of this precious drink.
75 g powdered sugar
80 g wheat flour
pinch of sea salt
10 g matcha powder
6 medium egg whites
2 tsp lemon juice
110 g sugar
Prepare
Preheat the oven 175 degrees hot.
In a medium bowl, whisk together the cake flour, powder sugar, matcha, and salt. Set aside.
In a large bowl, place egg whites, lemon juice and mix for 1 minute until it starts to be foamy. Add sugar and whisk for 3-4 minutes until soft/stiff peaks form.
Sift in flour mixture and, using a spatula, gently fold the dry ingredients into the egg white mixture. Pour the batter evenly into an UN-GREASED angel food cake pan. Bake for about 40 - 45 minutes OR until the top is golden brown and there are some cracks. The top should spring back with a gentle touch.
When fully baked, take out and invert the pan upside down on a cooling rack and let it cool COMPLETELY. Run a spatula around the cake gently remove it from the pan. Serve sprinkled with some powdered sugar mixed with a tiny bit of matcha.
Recipe and photos: Signe Meirane
