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Directions (Matcha Sponge)

1. Put the egg, sugar, sponge cake stabilizer, water and flour into the mixer and whip up to 2½ time the volume.
2. Dissolve the matcha powder with 2 tbsp water and add into the egg mixture and mix well.
3. Add in the melted butter and mix well.
4. Pour the ready mixture on the tray and bake at 180°C for 15-20 minutes.
5. Take out and let it cool.

Directions (Filling)

1. Put the whipping cream and sugar into the mixing bowl
   and whip until semi firm.
2. Dissolve the matcha powder with a hot water and add into it and mix well.

Finishing

1. Cut the sponge cake to 3 pieces, put 1 piece on the cake board.
2. Pipe the filling on it and sprinkle with red bean.
3. Put the second sponge and pipe the filling on it, sprinkle with red bean.
4. Lastly, put the last sponge on it and press slightly. Coat the whole cake with the balance cream.
5. Keep the cake in the fridge to let it set.
6. Take out and dust with some matcha powder.
7. Keep in the fridge and ready to serve.