Matcha (Green Tea) Angel Food Cake

12 cold egg whites
1 cup cake or super fine flour*
1 1/2 cups super fine sugar*
2 tablespoons matcha (green tea powder)
1 tablespoon warm water
1 teaspoon cream of tarter
1/2 teaspoon salt


Preheat oven to 350. Whisk together all of the flour, 3/4 cup of sugar and the matcha powder, set aside. Using a stand mixer with a whisk attachment or a hand mixer and some stamina, beat the egg whites, water, salt and cream of tarter 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 white are stiff and glossy, but not dried looking. Using a spatula, fold in a small batch of the flour at time, in about 5 parts. Transfer to a ungreased tube or bundt pan and backe 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 air tight container, up to one day.

*I don’t generally keep super fine sugar or flour on hand. I just pulse regular sugar or flour in the food processor for a “homemade” version. For an accurate measurement, measure after pulsing.

My thoughts:
Despite using copious amounts of egg whites, this cake came together in 15 minutes. It is also virtually fat free and is full of natural antioxidants thanks to the matcha. It is so high, so fluffy and each bite has an almost flowery taste of tea-so tasty, it is easy to forget that is one of the healthiest cakes you can make.


  1. Wow, that looks really good!
    I will try this recipe if I can find grean tea powder…

  2. That is really beautiful. It is angel food cake day! I just finished reading a post at another blog about afc, and we had one at work today too. spookey.

  3. but what do yo udo with all the yolks? πŸ™‚

  4. Hey jek! I just put ’em in a tupperware container in the fridge. Now I need to make an omelet or some ice cream or something!

  5. I need to get my hands on some matcha, I love angel food cake!

  6. Put the yokes in ice trays and freeze them for future use

  7. Sounds light and lovely, Rachel!

  8. You could freeze the yolks, but I don’t recommend it. They get sort of gelatinous and do not defrost well. Better to make a custard or something.

  9. 15 minutes? You can’t beat that. Looks great!

  10. but what do yo udo with all the yolks?

    Make some lemon curd (or some other kind of curd) to go with the cake, of course! πŸ™‚

  11. Susan from Food Blogga

    I’ve never gotten excited about angel food cake; your green tea could change that. πŸ˜‰

  12. this looks GREAT!

  13. yeah, angel food cake is pretty ‘healthy’ especially with your addition of matcha. i’ve always wanted to use matcha for some baked good, and here i see it would be a good addition to angel food…yum!

  14. I love the subtle flavor of green tea, and this cake seems like the perfect was to end the meal. Not to mention, it’s beautiful! I LOVE the color!

  15. I love matcha powder! I never thought of adding it to angel food cake. Rachel you have the best ideas! πŸ™‚

  16. I love the idea of this cake, but I’ve never seen matcha powder anywhere (actually I’ve never heard of it before now!). Where does one find it?

  17. Elizabeth:
    Whole Foods, Amazon. Just google “matcha powder” or “green tea powder” and it should come up!

  18. William Burns ζ±Ÿε¨ε»‰

    This looks good, I’m going to try the recipe.

  19. that is so cool! one of these days i’m going to get my hands on some matcha…

  20. I have got to make this, I never have the time but I have to make this.

    Have you seen the “Jolene Sugarbaker” show on YouTube (I posted a link on my website)? She made cookies out of matcha green tea.

  21. I love this recipe! I’ve made matcha loaf cake couple of times this year, and the green colour is so much fun. I’ll definitely try your matcha angel food cake, too!

  22. Hi there! I was really excited when I saw your recipe and decided to try it immediately πŸ™‚ the cake turned out light and fluffy and but I felt it was a tad too sweet for me. Love the green tea flavour though! I do not have any green tea powder so I cut up my green tea teabags! I was just wondering how long can I store the egg yolks in the fridge? Any ideas? thanks!!

  23. egg yolks only keep about a day in the fridge.
    re: too sweet, any less sugar and the eggs wouldn’t have anything to “cling” too and the cake wouldn’t rise.

    I am surprised using tea leaves worked. It must have had a much different flavor and texture.

  24. I’m another Margot (spelled with a T)… Have never seen anything like this matcha angel food cake. Will have to try it! Looks wonderful!

  25. Wish mine turned out as green as yours, but I made do with some Matcha Latte Powder as opposed to plain unsweeted matcha powder. Still a very tasty cake, though! My whole family loved it. Thanks for sharing the recipe. πŸ™‚

  26. Great recipe but I added a little more matcha to make it really green. You should try something like this – baking matcha.

  27. That’s what I used.