Matcha, matcha, matcha
Matcha Angel Food Cake
I've spent so little time this year creating that I feel that I'm losing my touch, but no matter how rusty my styling skills get I know I can always bake a special satisfying cake (even if I can't make it looks as dreamy as it tastes).
The entire long weekend has been spent bouncing between the kitchen and the studio trying to break my creativity drought; I don't feel that I've broken the drought but on the plus side I have plenty of cake to console myself with!
This cake was first conceived of for my birthday, originally I paired it with raspberries but that pulled the recipe too far away from the subtle but rich matcha flavour and too close to sickly sweet for my liking. So I switched the raspberries out for a thin but decadent layer of chocolate which provides a super satisfying crack on the edge of the lighter than air sponginess of Angel Food.
Alongside the cake I decided to dip my toes back into the world of 'little films', I hope you enjoy it, the recipe or both.
12 egg whites
1 1/2 teaspoons cream of tartar
1 1/2 cups caster sugar
1 cup self raising flour
1 heaped teaspoon matcha powder
50 grams 70% cocoa chocolate
Preheat oven to 175C
Beat egg whites until soft peaks form.
Beat in the cream of tartar until just combined. Gradually add sugar, beating well after each addition until sugar dissolves.
Mix flour and matcha powder.
Gently fold flour mixture into egg white mixture.
Spread mixture into ungreased angel food cake pan, smoothing out the top.
Bake for 20-25 minutes or until mixture springs back slightly when touched.
Immediately invert the pan onto a cake rack. Allow the cake to cool completely in pan. Once cool, gently run a palette knife around both sides of the pan to loosen cake, and ease cake out of the pan.
Over a bowl of boiling water or on very low heat on stove, melt chocolate.
Spread over top of cake and refrigerate until chocolate hardens.
Anytime you need to remember the simple soul soothing power of cake.