Green Tea Cake

Preheat oven to 350ºF. Line an 8x12-inch baking pan; set aside.

Make the green tea chiffon cake: In a medium bowl, sift together cake flour, sugar, baking powder, and salt.

In a separate bowl, whisk together corn oil, egg yolks, water, milk, and green tea powder. Add to cake flour mixture, mixing until combined and smooth.

In the bowl of an electric mixer, whip egg whites and cream of tartar on medium speed until frothy. Increase speed to medium high and gradually add sugar, whipping until glossy and stiff.

Gradually fold in the whipped egg whites into the batter; blend well.

Transfer batter to prepared pan and bake for 30 minutes or until top springs back when touched. Do not prick.

Remove from the oven and allow to cool completely.

To assemble: Slice the chiffon cake horizontally to make 3 equal layers. Place one slice at the bottom of the prepared pan. Scoop 3 cups of green tea ice cream over the chiffon cake and even out the surface with an offset spatula. Place in the freezer for about 1 hour or until set. Assemble the final layer by repeating the same procedure, ending with the last chiffon cake layer.

In the bowl of an electric mixer, whip cream. Gradually add confectioners' sugar. Whip to stiff peaks.

Using a spatula, spread a thin layer of whipped cream over the top of the cake. Dust slightly with some green tea powder. Allow to set in the freezer. Slice into triangles. Cake-cutting tip:  It's best to assemble this cake a few days in advance so that the ice cream is set and more stable before slicing. That way, you won't have any trouble cutting the cake into triangles or any shape you prefer. Before serving, leave the cakes at room temperature for about 10 minutes.

Shopping tip: Find matcha powder or green tea powder Japanese ingredients at Konbini Store, located at Connecticut St., Greenhills, San Juan.