note that this article was previously published on September 19th, 2014
Dessert may seem an indulgence, but it is possible to perfect the end of your meal without making it overly sweet, heavy or fattening. Some of the tea granitas and sorbets we looked at previously would end your meal wonderfully when served in a crisp tuile bowl with some fresh berries. Panna Cotta, a decadent custard set with gelatin instead of fat laden egg yolks, is wonderful when you infuse the dairy with tea and other tasty ingredients like citrus zest.
Your favorites can also be done in a healthier way. Matcha Cheese cake made with a blend of low fat cream cheese and low fat sour cream can still come out rich and satisfying. Napoleon’s can be transformed using crisp filo layers, tea poached fruit and sweetened low fat ricotta or goat cheese. Even chocolate desserts can be lightened and actually take well to additions of tea.
As luck would have it there is one classic that needs no help to be healthy and delectable, yet unfortunately is often overlooked: Angel Food Cake. With a little care, it’s easy to make a light, moist and fluffy Matcha Angel Food Cake that’s both visually stunning and tantalizingly delicious.
Matcha Angel Food Cake
For ease of removal, it’s best to have a ring pan with a removable bottom. If not, be sure to fit the bottom of your pan with a ring of parchment paper.
Ingredients:
12 egg whites, room temperature
1 cup cake flour
4 teaspoons Matcha Powder
1 teaspoon ground ginger
1 ½ cups superfine sugar (divided)
¼ cup warm water
1 teaspoon orange extract
1 ½ teaspoons cream of tartar
½ teaspoon fine crystal kosher or sea salt
Directions:
- Preheat oven to 350 degrees Fahrenheit.
- Combine half the sugar with the cake flour, salt, matcha and ginger, set aside the remaining sugar.
- On low speed, blend room temperature egg whites, orange extract, water and cream of tartar.
- When soft peaks form, change to medium speed and slowly add the reserved sugar, beating until firm peaks are formed.
- Sift the flour mixture over the egg white mixture in several batches, gently folding in each time with a wide spatula. Be careful not to deflate the air from the egg mixture.
- When fully incorporated, carefully spoon into an ungreased tube pan, preferably with a removable bottom.
- Bake for 30 to 40 minutes or until a tester inserted into the middle comes out dry and the cake bounces back when gently touched.
- Cool upside down on a wire rack. If you don’t have a wire rack, the cake pan may be balanced upside down while inserting a stable bottle into the center of the ring. Let it cool upside down for at least an hour.
- If the cake does not release easily when tapped, run a thin slicing knife around the edges and tap again.
Your Matcha Angel food cake would be wonderful served with fresh berries tossed in tea simple syrup, or with lightly tea poached fresh fruit. A dollop of frozen low-fat yogurt would be a nice complement as well. In the winter, you could pair it up with a richer tea and spiced fruit compote. If you’re looking for desserts that are gluten free, try a Matcha version of a Pavlova, with crisp baked Matcha meringues accompanied by the same fruits and frozen yogurt.
Folding well-selected ground teas into your batters along with the flour is a great way to create subtle variations in your favorite madelines, macarons, chiffons or almost any baked item. But remember, you can also get creative with fillings, glazes and icings as well.
Anytime you have liquid in your recipe, consider infusing tea leaves into it. Think milk, melted butter, cream, juices, alcohol, you name it. Or steeped tea (often concentrated) can be used to replace some or all of the liquid. Consider tea as a regular part of your culinary pantry!
Like this article? Check out the rest of the Tea in Food Series:
Breakfast: Breakfast with a Tea Twist
Snacks: Tea & Snacks: Make Your Own with Ease
Lunch: Lunchbox Tea Time
Dinner: Succulent Spiced Orange and Tea Roasted Pork Tenderloin
Cocktails: Summer Cocktails
