Green Tea Japanese Sponge Cake - Kasutera

Recipe by Sunday
READY IN: 1hr 30mins
SERVES: 8-10




  • Separate the egg whites from yolks into two large bowls.
  • Whisk sugar, honey, vanilla, green tea powder, and salt into egg yolks until everything is mixed together.
  • Place bowl in a large pan of hot water.
  • With an electric mixer, beat about 5 minutes on medium-high speed until pale yellow and doubled in volume.
  • Gently fold in flour.
  • In the large bowl, beat egg whites in electric mixer on a low speed 1 minute, increasing speed to medium-high until eggs are foamy.
  • When the eggs are foamy, sprinkle in one tablespoon of sugar and cream of tartar.
  • Beat until the egg mixture is stiff.
  • Using a spatula, fold the egg whites gently so the bubbles in eggs are not destroyed.
  • Preheat oven to 325 degrees.
  • Use parchment to line the bottom of two loaf pans.
  • Grease the parchment.
  • Pour batter into pan.
  • Place pans on middle rack of oven 35 to 45 minutes or until golden brown. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger.
  • Cool for 20 minutes.
  • Run a small knife between edge of cake and pan. Remove from pan carefully.
  • Pull off parchment and cool completely.
  • Cut, serve and enjoy!