Preparation

• Preheat oven to 350F.
• Separate eggs, placing yolks and whites in 2 large bowls.
• Whip egg whites with a hand or stand mixer until they achieve soft peaks and set aside.
• In the second bowl, whip egg yolks with sugar until it becomes a pale yellow colour.
• Add milk and vanilla to the bowl and mix.
• In a separate bowl, whisk dry ingredients and sift into the egg yolk mixture.
• Fold in dry ingredients gently. Do not overmix.
• Add half the egg whites to the bowl with egg yolk mixture, folding gently. Add remaining egg whites and fold until incorporated. Do not overmix.
• Pour batter into a buttered 9x13 inch baking dish and bake for 20-25 minutes.
• While cake is baking, combine milk, evaporated milk, condensed milk and matcha mixture. Set aside in the fridge to chill.
• When the cake is baked, allow to cool before cutting about ¼ of an inch off the edges. Use a skewer to poke many holes into the cake.
• Slowly pour the milk mixture over the cake. It should absorb all of the liquid. Chill for 8 hours.
• Right before you are ready to serve, whip the cream, strawberry jam and icing sugar until they reach stiff peaks.
• Spread the whipped cream over the chilled cake, garnish with optional matcha powder and finish with diced strawberries.
• Serve and enjoy!