the green and the gold

Then we ate cake. Scratched from air. Shiny egg whites. Green tea powder. Orange blossom honey. Cake so light it sailed over sunken red dots in a pool of creamy white. Yogurt. Raspberries. Pale leaf green.

We made a day of cake.

Breakfast: plain cake with a cup of tea.

Lunch: cake coated with a thin veil of golden honey.

Dinner: cake parfaits with alternating layers of raspberries, yogurt, and honey.

The sun rose and set, and still there was cake.

Matcha Tea & Honey Angel Cakes (Gluten Free)
(printable recipe)

Yield about 2 dozen cupcakes


1 1/4 cups gluten free all purpose flour (Bob’s Red Mill)
1/4 cup tapioca flour
2 tablespoons matcha green tea powder
1 1/2 teaspoons xanthan gum
1/2 teaspoon sea salt
1 1/2 cups egg whites (about 11 large)
2 teaspoons warm water
1 tablespoon fresh lemon juice
1 1/2 teaspoons cream of tartar
1 tablespoon vanilla
1 1/4 cup raw honey


4 cups fresh raspberries raspberries
2 cups plain yogurt (whole or lowfat milk)
2-4 tablespoons raw honey

Preheat oven to 325 F.

Sift flours, matcha, xanthan gum, and sea salt together 3 times; set aside.

In a large bowl, combine egg whites, water, lemon juice, cream of tartar, and vanilla. Using a mixer, beat on low speed for 1 minute. Increase the speed to medium-high and beat for 3-5 minutes, until mixture looks like soft foam, stiff but not dry. On medium-high speed, beat in several tablespoons of honey at a time, taking 2-3 minutes. Once all the honey has been added, the foam will be glossy white and hold soft peaks.

Sift the flour mixture over the whites 1/4 cup at a time and gently fold in.

Spoon batter into ungreased muffin pans.

Bake until cupcakes are lightly golden, top springs back when touched about 28-32 minutes. Remove cupcakes from oven and allow to cool completely. Use a knife to loosen sides of muffin cups.

Rinse fresh raspberries and allow to dry on a towel. Whisk honey and yogurt together. Cut cupcakes in half. Serve cupcakes with a few spoonfuls of honey yogurt and fresh raspberries or make a parfait by layering yogurt, raspberries, and sliced cupcake in a glass, repeat again until glass is full. Top with a drizzle of raw honey.

(This recipe is inspired by the Joy of Cooking’s Angel Food Cake and Bon Appetit’s Vanilla Angel Food Cake with Mango-Ginger Sauce, from April 1998)


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