Hope you will love it! Enjoy the great benefit of this healthy, and easy-to-make cake!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set a bamboo steamer large enough to contain a 9x9 inch pan over simmering water. Sift together the cake flour, baking powder and green tea powder. Set aside.

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  • 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. Fold in the flour mixture, mixing just until combined.

  • Beat the egg whites until they form stiff peaks. Gently fold whites into the egg yolk mixture. Pour batter into the cake pan.

  • Place cake pan in steamer. Stretch a kitchen towel over the cake pan without touching the surface, then cover with steamer lid. Steam cake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire rack. Sprinkle with black sesame seeds and cut into pieces before serving.

Nutrition Facts

184.7 calories; protein 4.7g 10% DV; carbohydrates 35.5g 12% DV; fat 2.6g 4% DV; cholesterol 102.4mg 34% DV; sodium 47.3mg 2% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/05/2006
this cake is not bad! i also added one cup of adzuki beans to it and some fruit with the whipped cream topping! Read More
(15)

Most helpful critical review

Rating: 3 stars
04/14/2018
The first time I made this I followed the instructions exactly and found it was very hard to fold the batter. The flour mixture was too dense and I had to add a splash of milk. Even with that the cake ended up lumpy. However the flavour was really nice so I made it again but reduced the flour by 1/3 (used 1 cup instead of 1.5 cups). I also sifted the flour into the yolk mixture first and then folded the beaten egg whites into the batter. As a preference I also used less sugar (between 0.75 cup to 1 cup no more) in the yolk mixture. With these changes the cake was perfect--smooth spongy and very lightly sweet (if you like sweet stuff you can probably use the full amount of sugar--but I think 1 cup is plenty). Cooking time is accurate. Read More
13 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/05/2006
this cake is not bad! i also added one cup of adzuki beans to it and some fruit with the whipped cream topping! Read More
(15)
Rating: 4 stars
03/21/2008
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. Read More
(9)
Rating: 5 stars
03/08/2008
This tasted like the recipe for Chinese steamed cake (on this website). I used one cup of white sugar. I didn't have any black sesame seeds but it was delicious anyways. Read More
(8)
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Rating: 5 stars
05/17/2007
Brilliant. not greasy and fluffy. the only thing is i dont know how to fold the white to the yolk mixture i have to MIX it. theres several parts of the yolk mixture that doesnt really mixed well with the white and it turns dense ( not fluffy) next time i'll add pinch of salt and double the green tea. and i dont know how to make a preety cake like yours mine stick to the metal container. i'll use parchment paper next time. we call this cake "kue bolu" in indonesia. they use small cup ( much like muffin cup) lined with parchment paper and fill it with cake batter and steam it. the taste is pretty much the same. i love this comfort food and this is a good option when you are ill. Read More
(5)
Rating: 5 stars
01/11/2010
This was surprisingly easy to make. I used my B&D Electric Steamer. I poured most of the recipe into the oval plastic container and the rest into 4 ramekins. It took about 15 minutes for the ramekins and 20 for the oval plastic container to steam fully. Thanks for the recipe. I was skeptical about folding in the egg whites but it worked. It was very fluffy and not dense for me. Would go well with cream cheese icing. In my opinion most things go well with cream cheese. Read More
(4)
Rating: 5 stars
02/25/2007
it tastes great. the only problem i have with it is that it's a little dry. it's really good to eat with milk. =D i've made it several times now and it's definitely a favorite. Read More
(3)
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Rating: 4 stars
04/14/2009
The only way I could get this cake to cook was to put the batter onto wax paper and place that directly onto the bamboo steamer. Served with light whipped and frozen raspberries. Was the perfect compliment. VERY HEALTHY! Read More
(2)
Rating: 5 stars
07/29/2011
Fantastic recipe! My husband loves it! Read More
(2)
Rating: 4 stars
07/05/2013
Really light interesting texture - like an angel food cake. I might use more green tea next time for a more obvious flavor. I had to finish baking it in the oven because the bamboo steamer was not getting the job done. Really good served with Greek vanilla honey caramel frozen yogurt to compensate for a slight dryness. Read More
Rating: 3 stars
04/14/2018
The first time I made this I followed the instructions exactly and found it was very hard to fold the batter. The flour mixture was too dense and I had to add a splash of milk. Even with that the cake ended up lumpy. However the flavour was really nice so I made it again but reduced the flour by 1/3 (used 1 cup instead of 1.5 cups). I also sifted the flour into the yolk mixture first and then folded the beaten egg whites into the batter. As a preference I also used less sugar (between 0.75 cup to 1 cup no more) in the yolk mixture. With these changes the cake was perfect--smooth spongy and very lightly sweet (if you like sweet stuff you can probably use the full amount of sugar--but I think 1 cup is plenty). Cooking time is accurate. Read More