Green Tea and White Chocolate Cake

Green tea and white chocolate make for a perfect pair, so have a go at combing them into a delicious cake!


For the cake

  • 10 tbsp warm Mazawattee Green Tea
  • 300g sugar
  • 200g all-purpose flour
  • 16g baking powder
  • 6 egg yolks
  • 6 egg whites

For the frosting

  • 100ml Mazawattee Green Tea
  • 500ml heavy cream
  • 50ml milk
  • 200g white chocolate


  1. Add 2 tea bags to 200ml of water. Bring to a boil and allow to brew for 3 minutes. Remove the tea bags and leave to the side.
  2. In a large bowl, mix together the egg yolks and sugar. With a hand mixer, beat the mixture on a medium-high speed until light yellow and foamy.
  3. Add 10 tbsp of warm tea to the egg yolk mixture, one spoon at the time and mixing constantly. (The tea should be warm, not hot).
  4. In a small bowl, sift the flour and baking powder. Add to the egg yolk mixture.
  5. In another bowl, beat the egg whites until you get snow-white peaks. Set the hand mixer aside and with a baking spatula, gently mix in the egg whites with the rest of the cake mixture.
  6. Preheat the oven to 180°C. Grease and flour a 20cm round baking pan. Divide the mixture in to 6 different parts to obtain a thin cake biscuit. If you prefer, you can divide it in to 4 layers.
  7. Bake each layer for 20-25 minutes. It is important not to open the oven while the cake is baking to prevent the cake from collapsing.
  8. To make the white chocolate whipped cream, fill a medium pot halfway with water and bring to a boil. Lower the heat to simmer and place a bowl over the pot (without it touching the water) to create a double boiler. Add the chocolate to the bowl and stir with a wooden spoon constantly until melted. Allow the white chocolate to cool.
  9. In a large bowl, pour in the heavy cream and beat with a hand mixer on a medium-high speed until the whisk begins to create tracks in the cream. Slowly add in the chocolate with the mixer running. Mix everything well until combined.
  10. Mix the remaining tea with the milk. Start assembling the cake by placing the first cake layer on a serving plate. Cover with 3-4 tbsp of the milk tea mixture. Cover with the white chocolate frosting. Repeat until you use all 6 layers.
  11. Cover the cake with the remaining frosting and decorate.



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