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)
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)