Yield
12 servings (serving size: 1 slice)

How to Make It

Step 1

Preheat oven to 325º.

Step 2

Pour boiling water over tea leaves in a bowl; steep 5 minutes. Strain through a fine sieve into a bowl; cool tea to room temperature.

Step 3

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup sugar, stirring with a whisk. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in brewed tea.

Step 4

Sift about 1/4 cup flour mixture over egg white mixture; fold in. Repeat procedure with remaining flour mixture, 1/4 cup at a time.

Step 5

Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325º for 50 minutes or until cake springs back when lightly touched. Invert pan, and cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate.

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