Matcha Strawberry Tres Leches Cake

Instructions:

• Matcha Sponge Cake:
• Preheat the oven to 350°F/180°C. Grease and line a 6″ cake pan.
• In a large bowl, whisk egg yolks with 70g of sugar until pale. Set aside.
• In another bowl, whip egg whites until frothy, then gradually add 25g of sugar. Whip until firm peaks form. Set aside.
• Mix milk, vanilla extract, and salt into the egg yolk mixture.
• Sift matcha, flour, and baking powder into the egg yolk mixture. Gently whisk until combined.
• Fold a third of the whipped egg whites into the egg yolk mixture, then fold in the rest until fully combined.
• Pour batter into the prepared cake pan and bake for 30-35 minutes. Allow to cool.
• Tres Leches/Milk Mix:
• Whisk together milk, evaporated milk, sweetened condensed milk, and strawberry puree.
• Place plastic wrap in the cake pan used for baking the cake, then place the cooled matcha sponge on top.
• Poke holes all over the cake with a fork, then pour the tres leches mixture over it. Allow to soak, then cover with plastic wrap.
• Refrigerate for at least 7 hours or overnight.
• Whipped Cream:
• In a large bowl, combine heavy cream, powdered sugar, and vanilla extract.
• Whip on medium-high speed with an electric mixer until medium peaks form. Add strawberry puree if desired and mix.
• Assemble:
• Pipe whipped cream over the chilled cake and top with fresh strawberries.
• Keep covered in the refrigerator; it lasts 4-5 days.