This recipe was modified to compliment star anise ice cream. I used this cake for our "Stir It Up in Chicago" event at Kendall College, entitled "A Spicy Asian Journey."
If you like green tea, you'll love this cake.
2 half sheet pans
Preheat oven to 350 degrees.
Grease your pan(s). Line the bottom with parchment paper and grease and flour the paper. Sift your dry ingredients together: flour, cornstarch and green tea. Set aside.
In a mixer, beat eggs, yolks, and 2 cups sugar until tripled in volume (about 5 minutes). Carefully fold the flour mixture into the eggs in thirds. Do not overmix.
In mixer, whip egg whites with cream of tartar until it foams. Add 1/2 cup sugar and continue to beat until stiff peaks form. Fold the egg whites into the batter in thirds. Do not overmix.
Carefully spread the batter into 2 half sheet pans (or whatever pans you are using). Do not deflate the air whipped into the eggs.
Bake 10-12 minutes, until brown on edges and center of cake springs back when tapped. Sprinkle with powdered sugar and run a knife along the edges of the cakepan. Invert the cake onto countertop to remove it from the pan. Remove parchment paper and cool.
Once cool, use a circle cutter (whatever size you like) to cut out individual cakes.
To make one regular size cake, cut the recipe down to 1/4. This recipe made enough for 100 small servings.
Parchment paper makes clean-up a snap, and it helps you remove the cake from the pan without destroying it.
The extra egg whites can be saved to make an egg white omelet, or meringue for a lemon pie.