抹茶蛋糕 Matcha Cake

For the Sponge Cake:
250 g        Sponge Cake Mix
    4 nos     Eggs (large)
  50 g         Water & Green Tea Mixture
  80 g         Melted butter
Method:
1. Beat sponge cake mix with eggs till well combine.
2. Increase to high speed, slowly add in in water & green tea mixture and beat for 10 mins.
3. Reduce speed to medium and beat for  1 min.
4. Reduce speed to low and beat for 3 mins.
5. Slowly add in melted butter.
6. Pour into 8” round cake tin.
7. Bake at preheated oven at 170 C for 45 mins.
8. Cool the cake on a wire rack. Slice into 2 equal pieces.

For Top Layer:  Green Tea Butter Cream Frosting
Ingredients:
1 1/2 sticks (6 ounces) unsalted butter, softened
1 1/2 cups confectioners' sugar
2 tablespoons milk
1 tablespoon matcha (green tea) powder
Method:
1.  Place butter & 1/3 of the sugar in the bowl.
2.  Use an electric mixer to blend well.
3.  Add in the remaining sugar 1/3 at a time, blending well between each addition.
4.  Add in the milk and matcha powder and beat until light and fluffy.
5.  Spread the Green Tea Butter Cream Frosting to cover the whole cake.

For Middle Layer:  Green Tea Whipped Cream
Ingredients:
1 cup heavy cream
1/2 tsp Cream Of Tartar
2 tablespoons powdered sugar
1 teaspoon matcha green tea powder
1 teaspoon vanilla
1/2 can Red Bean
Method:
1.  With a mixer, whip cream & cream of tartar until soft peaks form.
2.  Add powdered sugar, matcha green tea powder and vanilla; beat until cream holds peaks.
3.  Fold in red beans & spread over the middle of Matcha Cake.