This is a fantastic way to use up leftover yellow squash from the freezer or the garden.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 10 |
| Yield: | 1 9-inch cake |
Ingredients
- 2 large eggs
- 2 egg whites
- ¾ cup egg whites
- ¾ cup white sugar
- 1 tablespoon honey
- ¾ cup organic all-purpose flour
- 1 teaspoon baking powder
- 1 ½ tablespoons matcha green tea powder
- 1 teaspoon vanilla extract
- ⅓ cup butter, softened
- ¼ cup buttermilk
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
- Combine eggs, 2 egg whites, and 3/4 cup egg whites in a large bowl; beat with an electric mixer until thick and doubled in volume. Add ingredients one at a time, beating 15 to 30 seconds after each addition, in the following order: sugar, honey, flour, baking powder, matcha, vanilla extract, butter, and buttermilk. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes.
- You can make cupcakes instead of a cake, if desired.
Nutrition Facts
| Calories | 184 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 155 mg |
| Sugars | 17 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Made great cupcakes!
This was an awesome cake! Very light and delicious. The only problem was having so many egg whites available — I used a loaf pan so that it came out more like a japanese castella cake!