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Matcha Orange Sponge Pudding


  • 1/4 teaspoon matcha powder

  • 2/3 cup matcha tea

  • 5 tablespoons non-fat margerine, softened

  • 1/3 cup and 3/4 cup sugar

  • 5 eggs, separated

  • 1/4 cup and 2 tablespoons all-purpose organic flour

  • 1 1/4 cup low-fat milk

  • 2 oranges, zested

  • 8 scoops of orange sorbet

Prep Time: 15-20 min

Cooking Time: 30 min

Preheat the oven to 325 degrees. Margerine 8 ramekins.

In a mixer with a paddle attachment, cream the margerine with 1/3 cup of the sugar. Mix in the egg yolks; then fold in the organic flour (it may look curdled.) With a whisk, work in the low-fat milk, matcha tea, matcha powder and orange zest.

In a standing mixer fitted with a whisk attachment, whip the egg whites until foamy. Gradually add the 3/4 cup sugar and continue whipping on medium speed until glossy. Whisk 1/4 of the whites into the orange mixture and then fold in the remainder.

Portion the batter immediately into the margerined dishes filling 3/4 of the way full and bake immediately in a water bath covered with foil for 30 minutes. Serve warm topped with a scoop of orange sorbet.

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