Instructions:

Matcha Sponge Cake

1. Preheat oven at 180°C/355°F.

2. Separate the eggs.

3. In a large bowl, add egg yolks and sugar. Mix until well combined.

4. Add oil, milk and vanilla. Mix until well combined.

5. Sift the flour and matcha powder into the batter. Set aside.

6. In another large bowl, mix the egg whites. When it starts bubbly, add the sugar in 2 batches. Mix until stiff peaks formed.

7. Fold some egg whites into the egg yolk batter. Fold until the white disappear. Then pour the batter entirely into the egg whites. Fold until well combined.

8. Pour the batter onto a 14x10-inch, greased and lined with parchment paper. Scrape the surface evenly. Tap the pan few times on the table.

9. Bake in preheated oven at 180°C/355°F for 13 min.

10. Let it cool on the rack.

11. Using a 7-inch loose base as a guide to cut out two 7-inch round sheets.

12. Set aside.

Cheesecake

1. Cut 4 strawberries into halves. Set aside.

2. Chop about ¼ cup of strawberries. Set aside.

3. In a small bowl, add gelatin and water. Give it a quick stir and let it rest for 5 min.

4. In a bowl, whip the cream until slightly thickened.

5. In another bowl, add cream cheese. Whisk until the cream cheese is softened. Add sugar. Mix until well combined. Add lemon juice and vanilla. Mix until well combined.

6. Melt the gelatin in the microwave for 30 seconds. Add the gelatin into the cream cheese mixture. Mix until well combined.

7. Add the thickened whipped cream into the cream cheese mixture. Mix until well combined.

Assemble the Cake

1. Using a 7-inch cake ring, add the plastic sheet around the ring to ease the removing later.

2. Add 1 slice of matcha sheet.

3. Add the strawberry halves around the ring.

4. Add half the cream cheese mixture. Then add the chopped strawberries, spread evenly. Then add another quarter of the cream cheese mixture, just to cover all the strawberries. Save the remaining cream cheese mixture for another thin layer later.

5. Add the other slice of matcha sheet on top. Then add the remaining cream cheese mixture. Use a spatula to spread it evenly. Cover with the cling film and refrigerate for at least 2 hours or overnight for best results.

Strawberry Jelly

1. In a small pot, add the chopped strawberries and sugar. Cook it over a low heat. Bring it to a boil. Use a masher to mash the strawberries to ensure they are softened and mashy. Cook it until the sauce is thickened, and eventually the volume will be less. Strain the sauce to avoid seeds and lumps. Set it aside to completely cool.

2. In a small bowl, add gelatin and water. Give it a quick mix and let it rest for 5 min. Melt the gelatin in the microwave for about 30 seconds. Add it into the strawberry sauce. Mix until well combined.

3. Pour it over the cake (on top of the cream layer), as soon as you bring the cake out from the fridge. Cover back with the cling film, and refrigerate it for about 30 min to 1 hour or until the layer is set.

Cake Deco

1. Cut 5 whole strawberries, just removing the green part.

2. In a bowl, mix the whipped cream until almost stiff. Do not over mix. Place about ¾ of the cream into a piping bag.

3. Add a couple drops of green food colorings into the remaining cream. Mix it until the colorings is even. Place them into another piping bag. You can use any nozzle that you desire to make the cake look pretty.

4. Pipe the white cream in the middle to stand the 5 strawberries. Pipe some green cream and some little white around the cake however you desire.

5. Chill the cake for at least 30 min to 1 hour before cutting.

6. Cake is ready to serve.