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Green Tea Sponge with White Chocolate and Raspberries

Recipe Submitted By: bakingmad

Delicious sponge from series 2 of Baking Mad with Eric Lanlard on Channel 4.

2 tbsp	Matcha green tea powder
60 grams	Plain White Flour (Allinson Nature Friendly)
10 grams	Cornflour
4	Free Range Eggs
2 tbsp	Milk
25 grams	Butter
75 grams	Golden Caster Sugar (Billington's)

	Lemon Juice From 2 lemons
2 tsp	Limoncello Lemon liqueur (optional)
2 tbsp	Golden Caster Sugar (Billington's)
200 grams	White Chocolate (Silver Spoon Create)
230 grams	Unsalted Butter softened
115 grams	Golden Icing Sugar (Billington's)

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Preheat the oven to 180°C/160°C fan/350°F/Mark 4.
Separate the eggs yolks from the whites and put to one side while you mix the flour with the corn flour and Matcha powder.
Melt the butter before adding it together with the milk and mix well.
Start making a soft meringue mixture with the whites. Start by beating the egg whites until stiff with a mixer and add the sugar in little by little. Finish by adding the yolks one by one and don’t forget to beat after each addition. Next, fold in the flour mix with a spatula and mix evenly.
Finally add the melted butter and milk to the mixture and fold in well. Turn the mixture into a slightly buttered and lined sandwich tin. Bake for 15 - 20 minutes. Leave to cool.
For the topping, boil the lemon juice and sugar together until the sugar has dissolved. Add the Limóncello and bring to the boil again. Remove from heat and mix in the white chocolate, stirring until melted. Leave to cool.
In a separate bowl, beat the butter and icing sugar until pale and fluffy. Mix in the chocolate mixture and beat for a further minute. When ready, pipe onto cake.
To decorate, place fresh raspberries on top and dust with icing sugar.