This classic sponge cake has the tasty addition of Match green tea powder to add a lovely flavor.


  • 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

  • Mango Coconut Salad

  • ½ cup 125 mL grated fresh coconut* (grated with a vegetable peeler)

  • 3 Tbsp 45 mL icing sugar

  • 2 ripe mangoes

  • 1 tsp  5 mL finely grated lime zest**

  • 1 Tbsp 15 mL fresh lime juice**


  • 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.

  • 5.

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

  • Mango Coconut Salad:

  • 1.

    Toss the coconut with the icing sugar and let sit for 5 minutes.

  • 2.

    Peel and dice the mangoes and toss with the lime zest, juice and sweetened coconut.  Chill until ready to serve.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 336kj
  • Fat Total 18g
  • Saturated Fat 10g
  • Protein 5g
  • Carbohydrate 38g
  • Sugar 28g
  • Sodium 67mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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- 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.

* If you have access to young coconut, scoop out the flesh and chop, slice or grate it using a box grater, keeping the juices to toss with the mango

** If you access to calamansi lime, this makes a fragrant and delicious addition

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