Ingredients

Step by step

1. Grease three 15cm loose-bottomed cake tins and line with baking paper. If you don’t have three tins, you can use two and then reuse one when the first two cakes are baked. Preheat the oven to 180°C, fan 160°C, gas 4.
2. Sift together the flour, baking powder and salt. In the bowl of a stand mixer, briefly beat the butter on a medium speed. Add the caster sugar and continue to beat for 3-5 minutes until light and fluffy, scraping down the sides of the bowl occasionally.
3. Reduce the mixer speed to medium-low and beat in the eggs, one at a time, followed by the yolks and vanilla, until fully combined, scraping down the sides of the bowl occasionally as you go. Fold in the flour in three batches, alternating with 225ml of milk, so that you start and finish with the flour – mix briefly each time to just combine and avoid overmixing.
4. Take a third of the mixture (weigh out if easier) and transfer to a bowl. Mix the matcha powder with the remaining 1 tablespoon of milk, until smooth, then add this to the separated cake batter, mixing until well combined. Transfer the batter to one of the cake tins, smoothing over the top. Divide the remaining batter between the other two tins. Bake for 25-28 minutes, or until a skewer inserted into the centre of the cakes comes out clean. Transfer to a wire rack to cool for 15 minutes before removing from the tins and cooling completely.
5. For the buttercream, put the white chocolate in a heatproof bowl and set over a pan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir occasionally until the chocolate has melted. Remove from the heat and leave to cool slightly. In a separate large bowl, beat the butter briefly with an electric hand whisk. Sift the icing sugar and matcha together, then begin adding it to the butter in large spoonfuls, beating well after each addition, until smooth. Beat in the cooled white chocolate, followed by the cream.
6. Once the cakes are completely cool, level the tops with a sharp knife, if needed, so they are completely flat. Add a small dollop of buttercream to the centre of a serving plate or cake board and place one of the plain sponges on top – the buttercream will help keep it in place. Add some of the buttercream to a piping bag fitted with a large circular nozzle. Spread a thin, even layer of buttercream on top of the first sponge layer. Using the piping bag, pipe a thick border of buttercream around the edges of the cake. Within that border add half the jam, carefully spreading it out. Place the matcha cake layer on top and repeat using the remaining jam.
7. Add the final sponge on top, flattest side up. Using a spatula, give the entire cake a thin crumb coating of buttercream, then transfer to the fridge for 30 minutes to set. Cover with a thicker layer of buttercream, making sure there are no gaps, then transfer to the fridge for another 30 minutes. Add the rest of the buttercream to a piping bag fitted with a star nozzle. Pipe a design along the top edge – don’t worry about it being perfect, have fun with it. Do the same around the sides of the cake – play with the nozzle sizes and styles if you have a variety. To finish, decorate with food-safe flowers on top.

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