Soft & Fluffy
matcha sponge cake
matcha buttercream or whipped cream
Let's make it...
Beat egg whites and sugar until it becomes stiff peaks.
Whisk together egg yolks, milk, oil, and vanilla extract.
Sift in flour and matcha powder.
Fold the egg white meringue into the matcha-egg yolk mixture until combined.
Bake in three 6" cake pans at 375°F for 18-20 minutes.
Beat softened butter, powdered sugar, matcha powder, and vanilla extract until very creamy.
Spread matcha buttercream on cake layer and add layer of strawberries on top.
Smooth buttercream over cake and decorate as you like.
Teak & Thyme
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