• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • 6 eggs, separated
  • 155g castor sugar
  • 100g self-raising flour
  • 15g green tea powder
  • 70ml fresh milk
  • 3½ tbsp corn oil
  • Pinch of salt
  • ½ tsp cream of tartar


  1. Preheat oven to 180°C. Lightly grease a 20cm tube pan.
  2. Place egg yolks in large mixing bowl; whisk until thick and pale. Gradually add 100g sugar. Beat until thick and creamy. Combine milk, green tea powder and oil and stir slowly into the egg yolks.
  3. In another large bowl beat egg whites until foamy then add salt and cream of tartar and beat until soft peaks form. Beat in remaining sugar, a tablespoon at a time. Continue to beat until mixture is stiff but not dry.
  4. Stir a quarter of the egg yolk mixture into the egg white and sift in flour to mix. Add remaining egg yolk mixture and gently fold in with a metal spoon until mixture is well blended.
  5. Turn batter into prepared cake pan and bake for 25 minutes or until the top springs back when touched lightly with your finger.
  6. Invert tube pan to cool.

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