Matcha & Azuki Cake

Preheat oven to 170°C. Line base and side of a 20cm round cake tin with baking paper.

Place Eggs and Caster Sugar in a bowl. Using an electric mixer, beat on high speed until thick and creamy and sugar dissolved.

Fold in shifted SR Flour and Matcha Powder. Add melted Butter and mix to just combine.

Bake for 40 to 45 minutes or until sponge springs back when lightly touched. Turn sponges, top-side up, on wire racks to cool.

Slice the cake into three pieces. Place 1 sponge piece on a plate. Spread with whipped cream and sprinkle some Sweet Azuki Beans. Top with another piece, and repeat the same. Place the top piece and cover with the remaining cream. Dust with Matcha Powder if you like.

Tip: If you can’t find Sweet Azuki Beans (Amanatto), you can cook them by yourself. Simply boil some Azuki beans (red beans) in water, and add some sugar when tender, Then dry them.