INGREDIENTS

• • 2 – 3 Tbsp Aiya Culinary Grade Matcha
• • ⅔ cup flour
• • 3 egg yolks
• • ⅓ cup sugar
• • 3 egg whites
• • ¼ cup sugar
• • 1 Tbsp unsalted butter
• • 1 Tbsp milk
• • 3 ½ oz white chocolate
• • 1 Tbsp Aiya Culinary Grade Matcha
• • ¼ cup heavy cream
• • ½ cup heavy cream
• • 1 Tbsp sugar

DIRECTIONS

• 1. Sift the flour and Matcha together and set aside.
• 2. Spread some parchment paper out on a baking sheet and preheat your oven to 325°F-350°F.
• 3. Melt the butter and set aside.
• 4. Mix the egg yolks and ⅓ cup of sugar together until they turn white.
• 5. Beat the egg whites in a separate bowl, adding in the ¼ cup of sugar half at a time until the egg whites form stiff peaks.
• 6. Gently fold about ⅓ of the egg yolk-sugar mixture into the egg whites. Once it is fully incorporated, gently add in the dry ingredients about half at a time until they are mixed in. Add the remaining egg yolk-sugar mixture followed by the milk and melted butter.
• 7. Pour the batter into the baking sheet, level it, and bake in the oven for 15 minutes.
• 8. Pour the ½ cup of heavy cream into a bowl and beat it with the 1 Tbsp of sugar until it forms peaks.
• 9. Cut the cake into 3 pieces and layer them, spreading the whipped cream between each layer. Cut into 6 pieces.
• 10. Melt the white chocolate and mix the ¼ cup of heavy cream and 1 Tbsp of Matcha into it.
• 11. Pour some of the chocolate-Matcha mixture over each piece of cake and place in the refrigerator to allow it to set and the chocolate to harden. Before serving, dust each piece with some Matcha.