Steamed Green Tea Cake with Black Sesame Seeds

    35 min

    This delicate steamed cake is infused with the flavour of green tea, then decorated with black sesame seeds. Impressive dinner party fare.

    14 people made this

    Serves: 12 

    • 200g cake flour
    • 1/2 teaspoon baking powder
    • 2 teaspoons powdered green tea (matcha)
    • 6 egg yolks
    • 250g caster sugar
    • 2 1/2 tablespoons water
    • 1 1/2 teaspoons vanilla extract
    • 6 egg whites
    • 2 teaspoons black sesame seeds, garnish

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Set a bamboo steamer large enough to contain a 23cm (9 in) tin over simmering water. Sift together the cake flour, baking powder and green tea powder. Set aside.
    2. In a large bowl, combine the egg yolks, sugar, water and vanilla extract. Using an electric mixer, beat on medium speed until mixture has tripled in volume. Gently fold in the flour mixture just until combined.
    3. Beat the egg whites until they form stiff peaks. Gently fold whites into the egg yolk mixture. Pour batter into the cake tin.
    4. Place cake tin in steamer. Stretch a clean towel over the cake tin without touching the surface, then cover with steamer lid. Steam cake for 20 minutes, or until a skewer inserted in the centre comes out clean. Cool on wire rack. Sprinkle with black sesame seeds and cut into pieces before serving.

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    Average global rating:

    Reviews in English (12)


    This cake is extremely easy to make and tastes delicious. It wasn't very sweet (which was perfect) nor did the tea overpower the flavour (could have put a bit more). It flattened a little when I took it out of the steamer but regardless, it had a very nice springy consistency. I would definitely make this again, perhaps swapping matcha for cocoa.  -  30 Jul 2013


    this cake is not bad~~! i also added one cup of adzuki beans to it and some fruit with the whipped cream topping~!  -  05 Jan 2006  (Review from Allrecipes US | Canada)


    This cake is not a "wow" but it sure is very good. I reduced the sugar, and used 1/2 cup of sugar and 1/2 cup of splenda. The splenda does not affect the taste of the cake at all, so this is a good recipe for diabetics. I also baked 3/4 of the batter in a cake pan and the remaining 1/4 in 2 ramekins. Both version turned out well. Best served right out of the steamer I will be making this again.  -  21 Mar 2008  (Review from Allrecipes US | Canada)