Green Tea Cakes
6 tablespoons sugar
1/3 cup cake flour
2 tablespoons cornstarch
1 tablespoon powdered green tea (matcha)
2 eggs
3 egg yolks
2 egg whites
1/8 teaspoon cream of tartar
2 tablespoons sugar
Green Tea Whipped Cream
1 cup heavy whipping cream
2 teaspoons powdered green tea (matcha)
4 teaspoons superfine sugar
Green Tea Marzipan
6 tablespoons almond paste
1 teaspoon powdered green tea (matcha)
powdered sugar for dusting

Green Tea Cakes
Heat oven to 450°F. Grease an 11x7 inch baking pan. Line bottom with parchment paper and grease and flour paper. Sift together flour, cornstarch and green tea. Set aside. Beat together eggs, yolks and sugar till tripled in volume, about 5 minutes. Fold flour mixture into whipped eggs. Beat egg whites with cream of tartar till foamy. Add sugar, continuing to beat till stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites till no streaks remain. Spread batter into prepared pan. Bake for 8-10 minutes till center of cake springs back when lightly tapped. Sprinkle with powdered sugar, then invert onto a flat surface. Let cool.
Green Tea Whipped Cream
Whisk cream with superfine sugar and green tea till stiff peaks form.
Green Tea Marzipan
Knead almond paste with green tea. Roll out between 2 sheets of plastic wrap or lightly dust with powdered sugar while rolling.
Assembly
When cool, remove parchment paper from bottom of cake. Cut cake horizontally down the middle to make two layers. Spread bottom layer with 1/2 of the whipped cream, then cover with top layer of cake and spread top with remaining whipped cream. Cut assembled cake into 12 pieces using a knife or decorative cutters. Roll out the marzipan and cut into 12 pieces to match the shapes of the cakes. Place the decorative marzipan pieces on top of cakes.