Flour and eggs (the base shown being mixed, with the other sponge ingredients going in too)
Oil, added at the end
Matcha powder
Matcha Emulco
Cheese cream filling
Cream cheese
Sweetened condensed milk (susu pekat)
Full cream milk
Whipping cream
Topping
Grated cheddar cheese
Directions
Make the batter. Mix all the sponge ingredients except the oil. Beat until thick and fluffy.
Add the oil. Pour in the oil and beat briefly on the slowest speed.
Colour it. Sift matcha powder over the batter and add a few drops of matcha emulco. Fold gently with a spatula until evenly green.
Bake. Pour into an 8″ square pan and bake at 170°C for 20 minutes.
Cool. Let the sponge cool, then cut it to fit your container.
Make the cream. Beat the cream cheese with the condensed milk. Add the full cream milk and whipping cream and mix until you get a smooth, pourable cream.
Assemble. Layer a piece of sponge in the container, pour cream over it, then repeat with another sponge layer and more cream.
Top. Finish with a generous layer of grated cheddar, plus a light dusting of matcha if you like.
