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.
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.