Green Tea Genoise Sponge Cake Baked by Anna Olson

by Anna Olson
Anna Olson Bakes Green Tea Genoise Sponge Cake!

Green Tea Genoise Sponge Cake is on the menu in Chef Anna Olson’s amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch!

Follow along with the recipes below!

Anna Olson Bakes Green Tea Genoise Sponge Cake!
Pin Print

Green Tea Genoise Sponge Cake

Rating: 5.0/5
( 1 voted )
Serves: 16 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


  • 6 large eggs
  • 2 egg yolks
  • 1 cup (200 g) granulated sugar (caster sugar)
  • 1 ¼ cups (180 g) all-purpose flour (plain flour)
  • 1 Tbsp (15 mL) Matcha green tea powder
  • pinch salt
  • ¼ cup (60 g) unsalted butter, melted
  • 1 tsp (5 mL) vanilla extract
  • icing sugar, for dusting


  1. Preheat the oven to 350 F (180 C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper, but do not grease the pan.
  2. Warm the eggs in their shells in hot tap water for about 5 minutes (change the water once halfway through warming). Place the whole eggs and 2 yolks in a large mixing bowl or in the bowl of a stand mixer fitted with the whip attachment. Add the sugar and whip on high speed until the mixture is pale and holds a ribbon when the beaters are lifted about 5 minutes. You can’t over whip whole eggs, so if in doubt, keep whipping!
  3. While the eggs are whipping, sift the flour, green tea powder, and salt together in a small bowl. Add the flour to the eggs gradually while whipping on medium-low speed. Spoon a generous dollop of the batter into the melted butter, add the vanilla and stir this together (don’t worry if it deflates a little). Add this buttered batter to the bigger batter and fold in by hand. Scrape the batter into the prepared pan and spread to level. Bake the cake for 40-45 minutes until it is an even golden brown on top and springs back when gently pressed. The cake may dome a little at the end of its baking, but it will settle into a level state once it starts to cool. Cool the cake completely in its pan.
  4. To serve, run a palette knife carefully around the inside edge of the pan to loosen the cake and remove the ring. Peel away the parchment from the bottom of the cake and place on a platter. Dust with icing sugar.



The sponge cake will keep up to 3 days, well-wrapped (do not refrigerate), or the cake can be frozen up to 2 months.
Yield: 9-inch (23 cm) cake.


To keep a sponge cake from drying out overnight, place a slice of bread on top of it, under the plastic wrap. Just like doing the same to a canister of brown sugar, it keeps the cake soft & moist.

Did You Make This Recipe?
Tag us on Instagram at @book.recipe.official.

Recipe video


Related Recipes

Leave a Reply


This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Delightful Mother’s Day Bites: Crostini with Balsamic Strawberries and Ricotta TRIPLE GINGERBREAD BUNDT CAKE Taro Cake Recipes STUFFED ZUCCHINI BLOSSOMS How to Make DATE SPICE CHOCOLATE CAKE