Very Veggie Recipe Submission: Tea-Flavored Sponge Cake

January 28, 2021
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Learn about the Very Veggie Movement

Recipe by Hilary Choi

As we each get through the work week, it’s important to take fulfilling breaks. Make your next one tastier with this classic sponge cake – but with a twist! Light, airy, and just sweet enough, this Jing Si tea flavored cake is sure to be an easy treat you’ll make again and again.


⅔ c milk (or your preferred plant-based alternative)

5 tbsp Jing Si Black Tea-Machine Picked

1 c sugar

2 c all-purpose flour

1¼ tsp baking powder

180 g butter

3 eggs (or your preferred egg alternative)

recommended tools: kitchen scale (to measure ingredients), mesh sieve or strainer, loaf pan


  1. Preheat oven to 350°F.
  2. In a saucepan, bring milk to boil. Turning heat off, add tea leaves and stir to mix. Let steep for 10 minutes.
  3. Using a strainer, pour milk tea into a large bowl, removing tea leaves. Set aside.
  4. In a separate bowl, add dry ingredients including sugar, flour, and baking powder. Stir to mix.
  5. Then, melt butter over stovetop or place in microwave for 1 minute (or until melted).
  6. To bowl with milk, stir in eggs and melted better. Lightly whisk with fork.
  7. Slowly pour wet mixture into dry mixture, incorporating and mixing until there are no lumps.
  8. Prepare loaf pan. Lightly coat with a non-stick spray, butter, vegetable shortening, or oil. Then, sprinkle flour to coat.
  9. Pour batter into pan, insert into oven, and bake for 45 minutes. Edges should be golden brown. Remove from oven and let cool before serving. Enjoy!

A Message From the Chef

From participating in the Very Veggie Movement video recipe series, I had fun and gained experience in video editing.

Hilary Choi, Student at Irvington High School in Fremont, CA

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