Japanese Green Tea Petits Fours

READY IN: 1hr 30mins




  • Preheat oven to 450 degrees F (230 degrees C).
  • Grease an 11x7 inch pan and line the bottom with parchment paper, and grease and flour the paper.
  • Sift together the flour, cornstarch and 1 tablespoon green tea; set aside.
  • In a large bowl, beat eggs, yolks and 6 tablespoons sugar until tripled in volume, about 5 minutes; fold flour mixture into whipped eggs.
  • In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy; add 2 tablespoons sugar, continuing to beat until stiff peaks form.
  • Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain; spread batter into prepared pan.
  • Bake in the preheated oven for 20 to 30 minutes, or until center of cake springs back when lightly tapped.
  • Sprinkle with confectioners' sugar, then invert onto a flat surface and let cool.
  • For Green Tea Whipped Cream: In a medium bowl, whisk the heavy cream with 4 teaspoons superfine sugar and 2 teaspoons green tea until stiff peaks form.
  • For Decorative Green Tea Marzipan: Knead the almond paste with 1 teaspoon green tea; roll out between 2 sheets of plastic wrap, or lightly dust with confectioners' sugar while rolling.
  • To Assemble: When cool, remove parchment paper from bottom of cake; cut cake horizontally down the middle to make two layers; spread the bottom layer with 1/2 of the whipped cream, then cover with the top layer of cake and spread top with remaining whipped cream; cut assembled cake into 12 pieces using a knife or decorative cutters; roll out the marzipan and cut into 12 pieces to match the shapes of the cakes; place the decorative marzipan pieces on top of cakes.