INGREDIENTS

• Sponge Cake
• • 1½ cup all purpose flour
• • 2 tsp baking powder
• • ½ tsp kosher salt
• • 1 Tbsp Culinary Grade Matcha, sifted
• • 5 cold eggs, separated
• • 1 cup sugar plus 2 Tbsp
• • ½ cup whole milk
• Milk Mixture
• • 1 cup whole milk
• • 1½ cup evaporated milk (12 oz can)
• • 1½ cup condensed milk (12 oz can)
• • 2 tsp Culinary Grade Matcha, sifted
• Toppings
• • dusting of Culinary Grade Matcha
• • fresh berries
• • rosemary spring

DIRECTIONS

• 1. Whisk together the flour, baking powder, salt, and Culinary Grade Matcha. Set aside.
• 2. Using a mixer with a beater attachment, beat the egg yolks and 1 cup of sugar until smooth and fluffy (about 1 minute.) Then add whole milk and mix.
• 3. Add the wet mixture to the dry mixture. Stir gently to combine. Set aside.
• 4. Using a mixer with a whisk attachment, whip the egg whites until frothy. Then add 2 Tbsp sugar and continue whipping until stiff peaks (about 2 minutes.)
• 5. Fold the egg whites into the batter. Be careful not to overmix.
• 6. Bake in a greased 8×11” pan for 35-40 min at 325°F, until it passes the toothpick test.
• 7. While it’s baking, make the milk mixture. Combine ingredients then strain out any lumps.
• 8. Remove the cake from the oven and let it cool for 10 minutes.
• 9. Poke holes on the top using a fork or toothpick. Slowly pour the milk mixture on top.
• 10. Cover and refrigerate the cake for at least 3 hours.
• 11. To make the whipped cream: in a chilled mixing bowl, combine all ingredients. Beat using a whisk attachment until stiff peaks and the whipped cream is nice and thick.
• 12. Top the cake with whipped cream. Place it back in the fridge for 30 minutes to set.
• 13. Dust with Matcha. Slice and serve with fresh berries and rosemary.