Low-Fat & Fat-Free Green Tea Cake Recipes

(Fat Free)

Ingredients

• 1 3/4 cups white sugar
• 1 cup cake flour
• 2 Tbsp green tea powder
• 1/4 tsp salt
• 12 egg whites, room temperature
• 1/3 cup warm water
• 1 tsp vanilla extract
• 1 1/2 tsp cream of tartar

Instructions

Preheat oven to 350 degrees Fahrenheit. In food processor, process sugar until it is fine and powdery. Separate sugar equally into two containers. Sift together half the sugar with cake flour, green tea powder and salt, and set aside. In separate bowl, beat together egg whites, water, vanilla, and cream of tartar. After two to three minutes, add separated half of sugar. Continue beating until egg whites are thick and glossy, forming medium peaks when you lift the whisk or beater, but not yet too stiff or dry-looking. Sift some of the flour mixture over the top and gently fold in with a spatula. Repeat until all the flour mixture is incorporated. Spoon into a tube or bundt pan (ungreased) and bake 35 minutes or until a skewer inserted into the cake (halfway between the inner and outer rim) comes out clean.

Time-Saving Tips

• If you don't have cake flour on hand, substitute 3/4 cup + 2 Tbsp regular white flour.
• Remove half the sugar from the food processor, then add flour, green tea powder, and salt to the other half, and pulse to combine, instead of sifting.
• Place egg whites, water, vanilla, and cream of tartar in electric mixer. After two minutes, add sugar and let run until mixture is smooth and glossy, then remove to fold in flour as directed.

(Low Fat)

Ingredients

• 2 cups white flour
• 1 cup white sugar or Splenda
• 1 Tbsp green tea powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup fat-free egg substitute
• 1/4 cup vegetable oil
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla extract

Instructions

Preheat oven to 350 degrees Fahrenheit. Whisk together flour, sugar, baking powder, baking soda, salt, and green tea powder. In a separate bowl, beat egg substitute with vegetable oil, applesauce, and vanilla extract. Line a 12-cup muffin tin with cupcake papers. Divide batter evenly, and bake 25 minutes or until a toothpick or skewer inserted into the middle of a cupcake comes out clean.

(Low Fat)

Ingredients

• 1/2 cup crumbs of low-fat graham cracker
• 4 tsp butter, melted
• 1 cup fat-free, small-curd cottage cheese
• 16 oz (2 packages) Neufchatel or low-fat cream cheese
• 3/4 cup white sugar or Splenda
• 2 Tbsp flour
• 2 Tbsp green tea powder
• 1 tsp vanilla extract
• 3/4 cup fat-free egg substitute
• 1/4 skim milk

Instructions

Preheat oven 375 degrees Fahrenheit. Mix together melted butter and graham cracker crumbs, and press into the bottom of an 8-inch springform pan. Beat cottage cheese until smooth, then add neufchatel (or low-fat cream cheese), sugar, flour, green tea powder and vanilla. Mix until well combined, then beat in egg substitute just until evenly incorporated. Stir in milk and turn into pan. Bake 45 minutes, remove sides of pan, and chill.

Time-Saving Tips

• Buy a pre-made low fat graham cracker crust.
• Process cottage cheese in food processor, then add other ingredients as directed, processing after each addition.