Matcha Sponge Cake Instructions 

1. Preheat the oven to 350°F.  
2. In a small bowl, whisk together the matcha powder and hot water until smooth.  
3. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar on high speed for 8–9 minutes, until the mixture has tripled in volume and is pale and fluffy.  
4. Add the matcha mixture and mix for 1 minute.  
5. Sift together the flour and baking powder.  
6. Gently fold in half of the flour mixture.  
7. While continuing to fold, gradually add the vegetable oil (or melted butter) and the remaining flour. Mix just until combined—do not overmix.  
8. Spread the batter evenly onto a parchment-lined baking sheet.  
9. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.  
10. Let the cake cool completely. Using a 4¾-inch round cookie cutter, cut out 12 cake circles.  

Matcha Buttercream Instructions 

1. Stir the matcha powder into the melted butter until smooth.  
2. In a stand mixer fitted with the whisk attachment, beat the softened butter for 3–4 minutes until light and creamy.  
3. Gradually add the powdered sugar and continue beating for about 5 minutes.  
4. Add the matcha mixture and whip for another 7–8 minutes until light, fluffy, and airy.  

Vanilla Cream Instructions 

1. In a mixing bowl, combine the mascarpone, powdered sugar, and vanilla bean paste.  
2. Add the heavy whipping cream and whisk for about 40–50 seconds, or until the mixture is thick and smooth. Be careful not to overwhip.  

Assembly Instructions 

1. Place one sponge cake round on a serving plate or cake board.  
2. Pipe a ring of matcha buttercream around the edge of the cake.  
3. Spoon 1 teaspoon of St. Dalfour Raspberry Fruit Spread into the center.  
4. Add about 1½ tablespoons of vanilla cream over the fruit spread.  
5. Top with a second sponge cake layer and repeat the filling process.  
6. Place the third sponge cake layer on top.  
7. Apply a thin crumb coat of buttercream over the cake. Refrigerate for 30 minutes.  
8. Cover the cake with a final layer of buttercream, smoothing it with a cake scraper or offset spatula.  
9. Finish with a decorative swirl of buttercream and garnish with a fresh raspberry.