|4||large egg yolks|
|1/3 cup||fat-free milk|
|1 cup||all-purpose flour|
|2 tbsp||green tea powder|
Preheat oven to 350°.
Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside.
Place sugar, eggs, and yolks in a large bowl; beat with a mixer at medium speed until thick and pale (about 6 minutes).
Combine milk and honey in a small bowl; stir well with a whisk. Add milk mixture to egg mixture, stirring well.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small mixing bowl; add tea, stirring well with a whisk. Fold flour mixture into egg mixture. Pour batter into prepared pan.
Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Yield: 8 servings (serving size: 1 wedge)
CALORIES 218 (21% from fat); FAT 5.1 g (Sat. fat 1.6 g); CHOLESTEROL 213 mg; CARBOHYDRATE 38 g; SODIUM 41 mg; PROTEIN 6.4 g; FIBER 0.4 g