Matcha & strawberry sponge fingers

These sponge fingers are light as a feather. You can bake the sponge beforehand and just fill them with cream and strawberries – or other fruits – before serving.

MAKES 12 FOR THE SPONGE

• 2 large eggs, separated

• 70g caster sugar

• 50g self-raising flour

• 20g cornflour

• 1tsp matcha powder

• 20g unsalted butter, melted

FOR THE FILLING

• 250ml double cream

• 2tbsp caster sugar

• 1tsp vanilla extract

• 200g strawberries, finely sliced

• Icing sugar, to serve, optional

1 Preheat oven to 180°C (160°C fan), mark 4. Line 2 baking sheets with non-stick baking paper. Draw 7cm lines on the paper, leaving enough space to spread in between. Turn the paper over so the pencil marks are on the bottom.

2 Put the egg whites in a bowl; whisk with an electric whisk to soft peaks. Slowly add the sugar, 1tbsp at a time,

whisking continuously until the mix is glossy and stiff. Now add the egg yolks and whisk for a few sec until combined.

3 Sift in flour, cornflour and matcha; gently fold in. Add melted butter and carefully fold in, making sure to not lose too much air. Transfer to a piping bag; place in fridge for 30min to set slightly.

4 Pipe sponge fingers on to the lined sheets, over your drawn lines. Bake for 12-14min, until golden and dried out. Leave on the sheets for 5min, then carefully transfer to a wire rack to cool.

5 Prepare the filling when you are ready to serve. Whip the cream, sugar and vanilla in a bowl until mixture forms soft peaks. Transfer to a piping bag.

6 Place a sponge finger on a work surface, pipe over the cream and arrange some strawberries on top. Cover with another sponge finger. Repeat to sandwich together all the sponge fingers. Sprinkle icing sugar on top, if liked, and serve immediately. ➺