MATCHA SPONGE

1. Pre-heat the oven to 350°F (175°C).
2. In a large mixing bowl, add eggs, granulated sugar and SP cake emulsifier. Using a whisk, whisk together until cake emulsifier dissolve.
3. Using a hand mixer on high speed beat until soft peaks form, then add melted salted butter, milk and vanilla extract.
4. With a hand-mixer beat until everything is well combined and the batter forms a soft peak, then sift in cake flour, salt, baking powder and matcha powder.
5. Use a spatula to lightly fold in the dry ingredients. Then use a hand mixer on high speed to beat until well combined.
6. Line a baking pan with parchment paper. Slowly pour in your cake batter, and at 350°F (175°C) bake for 35-40 minutes.
7. Remove the cake from the oven, and let cool in the baking pan for 10 minutes before removing. Let your cake cool completely before slicing it in half.

STRAWBERRY JAM

1. In a medium pot, on medium heat add diced strawberry, granulated sugar and lemon juice. Continue to stir for about 5-6 minutes, using a wooden spatula to mash strawberry chunk.
2. Continue to stir until the jam reach a thicken consistency.

MATCHA CREAM

1. In a large mixing bowl, add heavy cream, granulated sugar and matcha powder. Use a hand mixer on medium speed to beat until soft peaks form, be careful not to over beat.

ASSEMBLY

1. Add matcha cream into a piping bag, and pipe cream onto cake. Then spread cream out evenly with a cake spatula.
2. Add your strawberry jam on top of the matcha cream, then layer with fresh strawberry.
3.  Add another layer of matcha cream on top of the fresh strawberries, then spread evenly with a cake spatula. Then add the top layer of cake.
4. Add all of the remaining matcha cream to the cake. Spread cream evenly with your cake spatula.
5. Cut your fresh strawberries in half and place in an even, radial pattern on top of the cake. Dust the top of cake with matcha powder.