For key visual process photos, refer to the body of the blog post.

Infuse the milk with jasmine tea:

• Heat up whole milk in a small saucepan (or microwave) until scalding hot.
• Add in the jasmine green tea and dried jasmine flowers.
• Give the milk a stir and let it steep for 10 minutes.
• Strain the milk from the tea and jasmine flowers.
• Note: As the tea and flowers will absorb some of the milk, add enough milk to make a total of 40ml jasmine milk.
• Note: If using jasmine tea powder, just whisk the tea powder with the milk.

Infuse the jasmine whipped cream:

• Pour the heavy cream into a saucepot and add in the jasmine green tea and jasmine flowers.
• Heat over low heat until scalding hot (do not boil).
• Remove from heat and let it steep for 10 minutes.
• Strain the cream through a sieve and remove tea and jasmine flowers.
• Cool completely and chill the jasmine cream in the fridge overnight, until ready to use.
• Note: If using jasmine tea powder, add the jasmine tea powder to the whipping cream and powdered sugar and proceed to "prepare the jasmine whipped cream."

Make the matcha jasmine cake batter:

• Preheat oven to 325°F/163°C.
• Line two 6" round pans with parchment paper. Set aside.
• In a bowl, whisk together egg yolks with 40g granulated sugar, vegetable oil, matcha, and jasmine milk tea mixture.
• Sift in the cake flour over top of the egg yolk mixture and fold gently to combine, until there are no lumps.
• In a clean stand mixer bowl fitted with a whisk attachment, add in the egg whites and mix on low speed.
• Once the egg whites are slightly foamy with bubbles, add in a little cream of tartar (or lemon juice/vinegar).
• Gradually increase the speed of the mixer, and slowly pour in 40g granulated sugar.
• Continue to whip the egg whites until fluffy, shiny and reaches a soft peak. (The egg whites will form a curved tail at the end of the whisk).
• Fold about a third of the egg whites into the egg yolk batter. This will help to loosen up the egg yolk batter.
• Add the next 3rd of the egg white mixture, folding it into the egg yolk mixture.
• Continue to fold until all of the remaining egg white mixture is incorporated into the batter, taking care not to overfold.
• Divide and transfer the cake batter into two 6" round pans (use a scale to evenly distribute).
• Gently tap the pans a few times to release any trapped air bubbles.

Bake the cake:

• Bake at 325°F/163°C for 25-30 minutes, or until a toothpick inserted comes out clean. The top of the cake should be dry and springy to the touch.
• Remove the cakes from the oven and immediately drop them from a height of about 1' (to prevent too much shrinkage).
• Cool the cakes in the pan for about 2 minutes before transferring to a wire rack to cool completely.

Prepare the jasmine whipped cream:

• Pour the cold jasmine cream to a large chilled bowl or stand mixer bowl fitted with a wire whisk.
• Add in the powdered sugar and whip until soft peaks. (Reserve a portion for the matcha whipped cream).

Make the matcha whipped cream:

• Take about 1 C of the jasmine whipped cream and whisk in the matcha powder and powdered sugar to incorporate.

Decorate the cake:

• Slice each cake in half equatorially.
• Place one cake round onto a cake board.
• Pipe jasmine whipped cream around the circumference of the cake.
• Add a layer of yuzu curd to the centre and smooth with an offset spatula.
• Place the second cake round on top.
• Repeat with the remaining layers, ending with a matcha cake round on top.
• Working quickly, add the softly whipped jasmine whipped cream to the cake and cover the surface with an offset spatula.
• Place cake into the fridge to set.
• Decorate the cake with the matcha whipped cream to your liking.
• Chill and store the cake in the fridge until ready to serve.