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Japanese Green Tea Cakes

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.

This cake goes well with Ginger Sauce and Star Anise Ice Cream. Both recipes are also listed on The Spice House website.

The extra egg whites can be saved to make an egg white omelet, or meringue for a lemon pie.