Matcha-Almond Génoise Layer Cake

Preheat the oven to 425 degrees. Grease an 11×17(or 12×16)sheet pan with shortening. Line with parchment and grease parchment paper. Set aside.

Combine the 2 whole eggs, confectioners’ sugar and almond flour in a bowl. Combine with a hand-held mixer until batter has lightened considerably in color.(Should be a pale yellow.) Add the 1 1/2 tsp. matcha powder and mix on low speed until combined. Set aside.

Whip the egg whites in a clean bowl on low speed until they start to froth. Add the cream of tartar and increase mixer speed, whipping until stiff peaks form. Add the 2 tbsp. granulated sugar and whip for a few seconds longer to incorporate.

Sift the flour over the pale yellow egg mixture, then scoop about 1/3 of the egg whites into the egg mixture and fold together gently with a rubber spatula. Add the remaining egg whites and fold in until uniformly mixed.

Pour the batter into the sheet pan and distribute it evenly with an offset spatula, making the layer as level and smooth as possible. Your batter will be spread very THIN.

Bake for about 5 to 8 minutes until the cake is just firm. Keep an eye on the cake as it bakes! It will burn easily! Mine baked completely in 5 minutes.

Remove from the oven and turn out cake onto a cooling rack. Remove parchment. Allow to cool slightly. Cut cake into four even pieces. (For more info visit sprinklebakes.com)

For filling, whip heavy cream until slightly thickened. Gradually add the 4 tbsp. of granulated sugar, and whip until stiff peaks are formed.
Spread three cake layers with whipped creme mixture and stack. Top with plain layer. Chill for 1 hour.

For topping, melt white chocolate and heavy cream together(either in a sauce pan over low heat or in the microwave for about 30 seconds.) Add matcha and stir until combined.

Finishing touches:
Remove cake from refrigerator and slice into 6-8 fingers. Frost fingers with ganache with an offset spatula. Top with almond garnish and sprinkle with extra matcha powder.