INGREDIENTS: MATCHA SPONGE CAKE • 6 large egg whites • ¼ teaspoon cream of tartar • 150 g granulated sugar • 6 large egg yolks • 100 g milk, dairy or non-dairy • 50 g flavourless oil • 1 teaspoon vanilla extract • 120 g cake flour • 2 tablespoons matcha powder, culinary grade MATCHA BUTTERCREAM FROSTING (OPTION 1) • 430 g unsalted butter, room temperature • 185 g powdered sugar • 1 tablespoon matcha powder, culinary grade • 1 teaspoon vanilla extract MATCHA WHIPPED CREAM...