Matcha Sponge Cake

Preheat oven to 160°C. Line a 28cm square baking pan. Separate egg whites and egg yolks. Leave aside.

Sieve matcha powder into the cooking oil. Stirred until well combined.

Add in milk and mix well. Followed by adding egg yolks and mix well. Sieve in cake flour and stir until a smooth paste. This is the egg yolk mixture.

In another bowl, whisk the egg whites. Add sugar in 3 separate times while beating and beat until it becomes a stiff peak. This is the meringue.

Take 1/3 of the meringue and combine with the egg yolk mixture. Once this mixture is fully combined, add it to the remaining 2/3 meringue and fold in gently.

Pour the batter into the cake pan and smooth the surface. Make sure to tap the cake pan on a surface to remove air bubbles. Now, place the cake pan into the preheated oven for around 40 minutes, or until fully cooked.

When the baking time is up, remove the cake from the oven and tap the cake pan on a surface to release hot air. Take the cake out from the baking pan to cool on a cooling rack

Once the sponge layer has cool down, cut into 4 equal pieces.

Beat thickened cream with sugar until it has stiff peak. Divide the beaten cream into 3 portions. Add your food colourings into 2 portions.

Pipe out the beaten cream on every layer as shown.

Place the whole cake into the fridge for at least 2 hours before serving.