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1
For the green tea add 20 g boiling water; mix till smooth; add 30 g room temperature water; mix
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2
Preheat oven to 160C.
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3
Measure ingredients for cake and prepare green tea as detailed above.
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4
Whisk 10 g castor sugar with egg yolks till dissolved.
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5
Add corn oil.
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6
Whisk till just combined.
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7
Add green tea.
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8
Whisk will just thoroughly mixed.
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9
Sift cake flour into mixture.
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10
Whisk till just thoroughly mixed but small lumps are still visible.
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11
Separately whisk egg whites till frothy.
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12
Add lemon juice.
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13
Whisk till thick foam forms.
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14
Gradually add 45 g castor sugar whilst still whisking.
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15
Continue to whisk till firm peak stage
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16
Add half of egg whites.
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17
Mix with whisk till almost even.
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18
Add remaining egg whites.
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19
Mix with whisk till almost even.
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20
Scrape down and fold with spatula till just evenly mixed, banging mixing bowl against worktop 2-3 times.
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21
Pour batter into 20 x 12 x 7.5 cm cake pan, slowly and from about 30 cm high.
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22
Jiggle pan till batter is level.
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23
Place cake pan holding batter in 23 x 15 cm cake pan.
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24
Tuck cardboard between 2 pans.
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25
Bake till middle of cake doesn't make squishing sound when pressed gently, about 55 minutes.
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26
To make whipped cream, whisk cream till just thick enough to hold its shape.
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27
Add green tea powder.
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28
Whisk till evenly mixed and cream is dead stiff.
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29
To assemble, cut cake horizontally with serrated knife or cake slicer into 2 equal halves.
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30
Set aside bottom half of cake.
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31
Invert top half so that cut side faces up.
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32
Spread with half of whipped cream.
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33
Top with remaining half of cake, cut side down.
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34
Spread with remaining whipped cream.
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35
Smooth top.
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36
Trim about 1 cm from 4 edges.
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37
Transfer cake to serving plate.
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38
Refrigerate till ready to serve.
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39
Enjoy trimmings whilst waiting.
