INGREDIENTS

• Matcha Sponge Cake
• • 4 large egg yolks
• • 1 Tbsp granulated sugar
• • ½ cup vegetable oil
• • ⅓ cup milk
• • ½ cup cake flour
• • 1 Tbsp Matcha powder
• • 4 large egg whites
• • ⅓ cup granulated sugar
• • 1 tsp lemon juice
• Cream Layer
• • 8 oz cream cheese, softened
• • 4 Tbsp powdered sugar
• • 1 cup heavy whipping cream
• • Fresh strawberries (16oz), sliced

DIRECTIONS

• Matcha Sponge Cake
• 1. Preheat the oven to 325°F. Line a 7 inch round cake pan or a 9 x 9 inch square pan with parchment paper.
• 2. In a large mixing bowl, whisk egg yolks, 1 Tbsp sugar, and oil together. Add milk, and whisk until combined.
• 3. Sift cake flour and Matcha powder into the wet ingredients. Whisk until well combined and no lumps are visible.
• 4. In a separate bowl using an electric mixer, beat egg whites and lemon juice together until frothy. Gradually add ⅓ cup sugar into the mixture, and beat until stiff peak forms.
• 5. Gently fold half of the meringue into the egg yolk mixture. Then fold the remaining half, keep folding until white streaks are gone.
• 6. Bake for 30-40 minutes, or until a toothpick or test knife inserted in the center comes out clean.
• 7. Allow cake to cool completely. Cut into cubes.
• Cream Layer
• 1. In a mixing bowl, combine cream cheese, powdered sugar, and heavy whipping cream.
• 2. Using an electric mixer, whip until smooth and creamy. Add more heavy cream if a thinner consistency is desired.
• Assembly
• 1. Add a layer of diced Matcha cake on the bottom, then strawberries, then cream cheese mixture. Repeat the same layers with the remaining ingredients.