In our house, on your birthday, “you get your cake and eat it, too” is my rule. Everytime a family member has a birthday, I bake their FAVORITE cake.
“ I want a green tea birthday cake”, my son, Toby told me when I asked him what I should bake. Toby’s birthday this year was just 3 days after I got back from a long trip to the Philippines, my home country.
My palete was still full of Filipino flavors from all the delicious native delicacies I enjoyed. So baking a light, fluffly, very Asian-flavored cake for my son’s birthday was right up my alley.
Toby’s preference for cakes and pastries has always been simple and understated. Of all of us in the family, he has always opted for the less rich and less decadent foods and shown a preference for healthier flavors.
An Angel Food Cake was perfect for Toby. And infused with green tea flavors was even better. To make it slightly more festive, I added his favorite marzipan, but flavored it with matcha powder. This was a great filling to the simple tasting angel food cake. And finally to hold the birthday candles, a matcha flavored vanilla glaze topped the entire assembly.
Simple, elegant and delicately flavored….this green tea Angel Food cake was exactly the way my son wanted it. Happy Birthday, Toby!
GREEN TEA ANGEL FOOD CAKE with MATCHA MARZIPAN FILLING
- Angel Food cake recipe slightly adapted from AllRecipes.com
12 egg whites (or 1 and ½ cups)
1 and ¼ cup confectioners’ sugar
1 cup all purpose flour
1 and ½ teaspoon cream of tartar
¼ teaspoon salt
1 teaspoon vanilla extract
1 Tablespoon + ½ Tablespoon green tea powder (Matcha green tea powder is found in Asian groceries)
1 cup granulated sugar
- Separate the eggwhites from the yolks. Refrigerated yolks last up to one day – use this for another recipe. Let egg whites stand at room temperature for 30 minutes before using.
- In a separate bowl, sift the confectioners’ sugar, flour and green tea powder together for 3 times. Set aside.
- Meanwhile, in a stand mixer, beat the egg whites combined with the cream of tartar and salt. Beat till soft peaks form. Gradually add the sugar a little at a time.
- Slowly fold by hand the flour mixture into the beaten egg whites. Add the flour in 5 batches, taking care not to make the egg whites collapse.
- Pour cake batter into a 10 inch, pre-greased tube pan. Bake at 325 F degrees for 55 minutes. Test for doneness.
- When cake is done, invert the whole pan to cool the angel cake. Cool completely before putting the filling and icing.
MATCHA MARZIPAN FILLING:
1 can (8 ounces) Marzipan
2 teaspoons matcha green tea powder
3 to 4 Tablespoons heavy cream
In a food processor, mix together all these ingredients. Blend well till the green tea powder is incorporated well. Mixture should be creamy and spreadable for the filling.
MATCHA VANILLA GLAZE :
1 and ½ cup confectioners’ sugar
2 and ½ Tablespoon milk
1/8 teaspoon salt
¼ teaspoon vanilla
1 Tablespoon melted butter
1 Tablespoon matcha green tea powder
- 2 drops green food color (optional)
- Melt the butter. Add the confectioners’ sugar, milk, salt, vanilla and green tea powder. Blend well till of icing consistency. If too dry, add a little milk to make the glaze spreadable, but not dripping.
- If desired, add 2 drops of green food color. Use a mixer to blend well. Decorate the whole cake with this glaze once cake layers have cooled from baking.
- Once cooled, slice the green tea angel food cake horizontally, to make 2 layers. Use a sharp, serrated knife, for even slicing.
- Fill the middle layer with the Matcha Marzipan Filling.
- On the top layer, ice with green tea vanilla glaze. Refrigerate a few hours before serving.