This classic sponge cake has the tasty addition of Matcha green tea powder to add a lovely flavour.
Mango Coconut Salad
Preheat the oven to 350 °F (180 °C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper, but do not grease the pan.
Warm the eggs in their shells in hot tap water for about 5 minutes (change the water once halfway through warming). Place the whole eggs and 2 yolks in a large mixing bowl or in the bowl of a stand mixer fitted with the whip attachment. Add the sugar and whip on high speed until the mixture is pale and holds a ribbon when the beaters are lifted, about 5 minutes. You can’t over whip whole eggs, so if in doubt, keep whipping!
While the eggs are whipping, sift the flour, green tea powder and salt together in a small bowl. Add the flour to the eggs gradually while whipping on medium-low speed. Spoon a generous dollop of the batter into the melted butter, add the vanilla and stir this together (don’t worry if it deflates a little). Add this buttered batter to the bigger batter and fold in by hand. Scrape the batter into the prepared pan and spread to level. Bake the cake for 40-45 minutes until it is an even golden brown on top and springs back when gently pressed. The cake may dome a little at the end of its baking, but it will settle into a level state once it starts to cool. Cool the cake completely in its pan.
To serve, run a palette knife carefully around the inside edge of the pan to loosen the cake and remove the ring. Peel away the parchment from the bottom of the cake and place on a platter. Dust with icing sugar.
Toss the coconut with the icing sugar and let sit for 5 minutes.
Peel and dice the mangoes and toss with the lime zest, juice and sweetened coconut. Chill until ready to serve.