Japanese Green Tea Petits Fours

Japanese Green Tea Petits Fours

HILARY2000 0

"Green tea-flavored petits fours with a green tea whipped cream and decorated with green tea marzipan. This recipe could also be adapted to make a layer cake or tube cake. The powdered green tea used here is called matcha, the powdered kind used in Japanese tea ceremonies."


1 h 30 m servings 185 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 18.3g
  • 6%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 32 mg
  • 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat oven to 450 degrees F (230 degrees C). Grease an 11x7 inch pan. Line bottom with parchment paper and grease and flour paper. Sift together the flour, cornstarch and 1 tablespoon green tea. Set aside.
  2. In a large bowl, beat eggs, yolks and 6 tablespoons sugar until tripled in volume, about 5 minutes. Fold flour mixture into whipped eggs. In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Add 2 tablespoons sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Spread batter into prepared pan.
  3. Bake in the preheated oven for 8 to 10 minutes, or until center of cake springs back when lightly tapped. Sprinkle with confectioners' sugar, then invert onto a flat surface. Let cool.
  4. To make the Green Tea Whipped Cream: In a medium bowl, whisk the heavy cream with the 4 teaspoons superfine sugar and 2 teaspoons green tea until stiff peaks form.
  5. To make the Decorative Green Tea Marzipan: Knead the almond paste with 1 teaspoon green tea. Roll out between 2 sheets of plastic wrap, or lightly dust with confectioners' sugar while rolling.
  6. When cool, remove parchment paper from bottom of cake. Cut cake horizontally down the middle to make two layers. Spread bottom layer with 1/2 of the whipped cream, then cover with top layer of cake and spread top with remaining whipped cream. Cut assembled cake into 12 pieces using a knife or decorative cutters. Roll out the marzipan and cut into 12 pieces to match the shapes of the cakes. Place the decorative marzipan pieces on top of cakes.
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  1. 9 Ratings


made the cake without the marzipan, in a sheet cake format. I think that the temperature setting is too high as the cake burned with lots of time left remaining. the green tea/whipped cream ic...

I've made this with two different brands of matcha powder and found that the one that was from Japan was the superior one and made a huge difference in the taste of the cake. It had a nuttier t...

I modified this recipe a considerable bit (mainly due to a lack of necessary ingredients). First of all, I only used used Splenda No Calorie Sweetener (as opposed to sugar)and for the first two ...

I don't know why this cake is getting such a bad reputation. I made it at the specified temperature and it was fine. I thought it was a great cake, will definitely make it again.

Actually, the tea is called Maccha. I used an almond tea cake recipe and used the marzipan. You have to use a really good quality tea powder. All in all, this is a good idea but, maybe with a di...

I, too, found the baking temperature to be too high and too long for this cake. The cake flavour is a bit on the bitter side (could be my brand of tea) and the texture is non-descript.

this is very good for a girls night in.