Recipe by Pikake21
I liked the fact that this recipe included coconut milk with the maccha. I found the recipe on about.com
- 5 eggs, separated
- 1 cup brown sugar or 3⁄4 cup white sugar
- 1 pinch sea salt
- 1⁄2 cup canola oil
- 1⁄3 cup coconut milk
- 1 teaspoon real vanilla extract
- 2 teaspoons baking powder
- 1 cup white flour or 1 cup light spelt flour or 1 cup gluten-free cake flour
- 2 teaspoons green tea powder, such as Japanese maccha
- 2 tablespoons dry shredded coconut (the type used for baking)
- 1⁄2-1 teaspoon icing sugar
Directions See How It's Made
- Preheat oven to 350 degrees.
- Prepare an angel food cake pan (of a 9-inch cake pan), either by greasing it well, or lining it with parchment paper.
- Crack eggs into 2 separate mixing bowls, with the egg whites in one bowl and the yolks in another.
- Beat the egg whites until stiff, and set aside.
- Add the salt and sugar (or sugar substitute) to the yolks and beat (or stir well) until smooth.
- Add the coconut milk, oil, and vanilla to the yolks, and beat until mixed in (or stir it well).
- In a 3rd bowl, mix together the flour, baking powder, and green tea powder.
- Now sift this into the yolk mixture.
- Stir well or beat to incorporate. Note: the batter will turn green from the green tea - this is the effect you want.
- Now fold in the egg whites, stirring and mixing by hand and just until egg whites have dissolved into the batter (do not over mix).
- Pour the batter into the prepared pan and place in the oven for 25 to 35 minutes (depending on your oven).
- Check cake after 25 minutes by inserting a fork into the center of the cake.
- If it comes out clean, it's done. (Note: the center should form a peak - if it is concave, your cake isn't nearly finished).
- While cake is cooling in the pan, toast the coconut.
- Place coconut in a dry frying pan (no oil) over medium heat.
- "Dry fry" for 1 minute, stirring constantly - or until coconut turns light golden brown.
- Decorate the cake with a sifting of the icing sugar, and add a sprinkling of toasted coconut on top.
- Serve warm or at room temperature.