Gingham Sencha Tea Cakes

Gingham Sencha Tea Cakes
Gingham Sencha Tea Cakes

Makes 4- 4″ square cakes.


{Cake} {Frosting}
- 2 cups cake flour - 8 Tbsp unsalted butter, at room temp
- 6 packets of Yamamotoyama’s Powdered Sencha - 1 cup powdered sugar
- 3/4 cup of sugar - 1 Tbsp lemon juice
- 1 1/2 tsp baking powder - 1/2 tsp vanilla
- 1/4 tsp salt - pinch of salt
- 3 egg whites, at room temp
- 1 cup plain or lemon yogurt

- 6 Tbsp unsalted butter, at room temp

- half-sheets of soy wrapper, cut into 10 cm x 1/2 cm strips (you’ll use about 18 strips per 4" cake)


  1. Make the Cake. Preheat the oven to 350 degrees F. Combine the sugar with the rest of the dry ingredients. In another bowl, combine the yogurt, egg white and extracts and incorporate well. In a large mixing bowl, cream the butter until fluffy.
  2. Add 1/3 amount of the wet mix to the butter, then lightly mix, then add 1/3 of the dry mix and lightly mix again. Alternating, add the rest of the wet and dry mixes. Continue mixing until everything is just incorporated.
  3. Transfer the batter to a well-greased 8″ square baking dish. Bake for 20-25 minutes until a toothpick comes out clean. Place the baked cake on a cooling rack. After completely cool, use a serrated knife cut the cake into 4″ squares before frosting.
  4. Make the Frosting. Combine all the ingredients. Spread a thin layer of frosting on each of the cakes, enough to be opaque.
  5. Decorate the Cakes. Arrange the soy wrapper strips first in one direction, spaced out a 1/2 cm in between each strip. Start placing the strips in the center of the cake, then work out to the edge.
  6. Repeat this process in the opposite cross direction (2nd set of lines is perpendicular to the 1st set of lines), creating a gingham pattern. Again, start by placing first strip in the center, then work out to the edge until the gingham pattern is created.

***Serving Tip: If you need to cut the cakes after decorating, cut with a sharp knife while the cake is cold.

Click here for recipe card.