Whip egg whites to stiff white peaks. Cream egg yolk along with sugar until ribbon like texture is formed.
Add oil and vanilla essence and whip for about 2 -3 minutes until well combined.
Next fold in egg white, water and flour to egg mixture in three batches along with pinch of salt.
Pour the cake batter to prepared (greased and dusted with flour) rectangular baking tray.
Bake the cake in preheated oven for about 12 to 15 minutes, until the toothpick inserted comes out clean.
Let the cake cool to room temperature, using cookie cutter cut the cake sheet to individual round pieces.
Fresh cream filling:
Combine sugar, fresh cream and vanilla essence and whip until soft peaks are formed. Separate one cup of whipped cream for piping and combine match powder in it.
Layering and frosting:
Layer two individual round cake pieces along with fresh cream. Use the same fresh cream for frosting. Pipe little flowers with fresh cream mixed with matcha powder and garnish with raspberries and mint leaves.
Recipe Courtesy: A Pinch Of Love
Bawarchi of the Week
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