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1
Make the polka dot sponge cake.
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2
Cream the butter in a bowl, and mix in the sugar, egg whites, cake flour, and food coloring in that order.
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3
Place this into a pastry bag.
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4
Make a 25 x 15cm rectangular mold with kitchen parchment paper.
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5
Squeeze Step 1 out into a polka dot pattern on the bottom of the paper mold.
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6
Chill in the refrigerator for 10 minutes until set.
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7
Place the eggs and sugar into a bowl, place into a hot water bath to warm it up, remove from the hot water bath, whip on high with a hand mixer for 4 minutes, and then whip on low for an additional 2 minutes.
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8
Add in the sifted cake flour and stir.
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9
Once the flouriness has subsided, add in the milk and butter that has been heated up in the microwave, and stir until it produces a glaze.
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10
Pour into Step 2, and bake for 10 minutes in an oven preheated to 170C.
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11
Make the matcha sponge cake.
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12
Make the batter in the same manner as Step 3, and mix in the combined sifted matcha powder and cake flour.
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13
Cover the 15 cm mold with parchment paper.
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14
Pour the batter into the mold, and bake for 15-17 minutes in an oven preheated to 170C.
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15
Place onto a rack after baking, and let cool.
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16
Carefully remove the cooking sheet from a cooled Step 4, cut strips down the sides of the mold, and cut 2 strips length-wise.
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17
Stick only the side strips from Step 8 on the oven sheet, and stick it perfectly on top of the sponge cake from Step 7.
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18
1 strip isn't enough, so spread out the the second strip as well.
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19
Cut the matcha sponge cake from Step 6 to fit the bottom of the mold, and place into the bottom of the mold from Step 8.
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20
Make the bavarois.
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21
Soak the powdered gelatin in the listed amount of water.
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22
Mix the egg yolks and sugar in a bowl.
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23
Add in the skin-temperature milk and mix.
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24
Place Step 10 into a hot water bath to warm it up, add in the soaked gelatin, and dissolve it.
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25
Pass it through a strainer, add in the vanilla essence, and stir.
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26
Mix Step 11 until it thickens while placing it in an ice water bath.
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27
Whip the heavy cream until it thickens, and stir together.
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28
Divide Step 12 into two equal portions, and mix half of it with the strawberries in a mixer.
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29
Pour Step 13 into the mold from Step 9, and chill in the fridge for 30 minutes to set.
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30
Next add in the remaining plain batter, and let chill in the fridge for more than 3 hours to solidify.
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31
Carefully remove it from the mold , remove the paper, and decorate the surface with whipped cream etc.
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32
This is a cross-section.
