Fresh-picked strawberries and angel food cake have met their match–matcha! But before we dig in, let’s talk about yet another reason why living in the Pacific Northwest is awesome…once June rolls around, the u-pick strawberry patches start popping up left and right. And that’s exactly where we started for our June recipes. Plucking our ingredients fresh from the vine at Columbia Farms on Sauvie Island, just outside of Portland!
Serves 4
Ingredients
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1 cup flour
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⅔ cup powdered sugar + ¼ cup powdered sugar, divided
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1 tsp. salt
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1 Tbsp. culinary grade matcha powder
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12 egg whites
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⅔ cup white sugar
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1 ½ tsp. cream of tartar
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2 Tbsp. lime juice
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2 Tbsp. vanilla extract, divided
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1 cup freshly picked strawberries
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1 cup heavy whipping cream
Mise En Place
Cake Layers
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1 cup flour
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⅔ cup powdered sugar
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1 tsp. salt
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1 Tbsp. culinary grade matcha powder
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12 egg whites
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⅔ cup white sugar
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1 ½ tsp. cream of tartar
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2 Tbsp. lime juice
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1 Tbsp. vanilla extract
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1 cup freshly picked strawberries
Preheat your oven to 325°F and grease and prepare two eight-inch cake pans. In a large bowl, sift together flour, powdered sugar, matcha and salt; set aside.
In the base of a stand mixer, cream together your egg whites and white sugar on a low speed for ten seconds before increasing the speed to medium-high, until the batter starts to form soft peaks. This process can take up to ten minutes, so continue to watch your mixture.
Lower the speed of the mixer to medium-low and slowly start sprinkling in cream of tartar, lime juice and vanilla. Once fully combined, add flour and powdered sugar mixture a quarter cup at a time until completely incorporated.
Pour batter evenly into each cake dish and place them both on the middle rack of your oven. Bake for 30-40 minutes, while keeping an eye on your layers to check for doneness.
Whipped Cream
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1 cup heavy whipping cream
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1 Tbsp. vanilla extract
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¼ cup powdered sugar
Meanwhile, make your whipped cream frosting by simply whisking the three ingredients above on a high speed until the mixture begins to stiffen.
Assembly
After your cakes have baked and cooled, frost each cake with an even layer of whipped cream and pile on a layer of sliced strawberries. Cut your fluffy, fresh cake into generous slices and tell store-bought angel food cake you’ve moved on.
