INGREDIENTS

• • 3 large eggs
• • 60g whole milk
• • 40g avocado oil/any neutral oil
• • 50g cake flour
• • 10g Aiya Culinary Grade Matcha
• • 50g granulated sugar
• • ¼ tsp lemon juice
• • Mango cubes
• • Whipped Cream

DIRECTIONS

• 1. Preheat the oven to 300°F. Line a 9×13 inch pan with parchment paper.
• 2. With 2 bowls, separate the egg yolks from the egg whites.
• 3. In a bowl, add in milk and oil, whisk until well combined. Sift in cake flour and Matcha powder. Mix in a zig-zag motion until well combined (to prevent gluten to build). Add in egg yolks one at a time and mix well.
• 4. In a stand mixer with a whisk attachment, whisk egg whites and lemon juice. Be sure to start the whisking at a slow speed to stabilize the egg whites, and gradually speed up.
• 5. While whisking, when egg whites start to form bubbles, slowly add in the sugar in 3 intervals.
• 6. Whisk the egg whites until stiff peak. You should see the tip of the egg whites curl slightly when you hold up the whisk.
• 7. Mix in ⅓ of step 3 into the yolk mixture until well combined.
• 8. Fold in the remaining ⅔ egg whites into the mixture in 2 turns until well incorporated.
• 9. Pour the batter into the prepared cake pan. Tap the pan on a flat surface for 3 times to release some air bubbles. Bake for about 20-22 minutes. Then increase the oven temperature to 330°F and bake for another 5-7 minutes.
• 10. Once done, remove from the oven and immediately tap it on a flat surface to remove the big hot air bubbles. Once the cake has completely cooled, slice the cake into mini cube form or any shape you wish to fit into mini jars.
• 11. In a jar, add in the cut-out matcha cake, then add in homemade whipped cream followed by mango chunks. Repeat this step until the jars are completely filled.