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Directions

Prepare Matcha Batter:

1. Preheat Oven: To 170°C

2. Mix Wet Ingredients: In a mixing bowl, whisk together milk and corn oil until emulsified.

3. Sift and Mix Dry Ingredients: Sift cake flour and matcha powder into the wet mixture. Stir until well combined, then add egg yolks and mix until smooth.

4. Whip Egg Whites: In another bowl, use a hand mixer to whip egg whites until frothy. Add a few drops of lemon juice (to stabilize) and gradually add sugar in three portions, whipping until stiff peaks form.

5. Fold: Gently fold some whipped egg whites into the matcha mixture to lighten it, then fold this back into the remaining egg whites.

Create Watermelon Pattern:

1. Color Some Batter: Take a small portion of the matcha batter and mix with green food dye to achieve a darker shade.

2. Pipe Stripes: On a lined baking sheet, pipe long stripes of the dark green batter. Smooth out with a spatula. Bake for 2 minutes to set.

Bake Matcha Cake:

1. Layer Matcha Batter: Transfer the semi-baked stripes to another round baking pan. Pour in the rest of the matcha batter over the stripes, leveling the surface.

2. Bake: Bake at 170°C for 20 minutes. Let cool.

Prepare and Bake Red Velvet Cake:

1. Mix Red Velvet Batter: Repeat the wet and dry mixing process as with the matcha batter, using red yeast rice powder for coloring.

2. Bake: Pour the red batter into a round baking pan. Use a toothpick to remove air bubbles. Bake at 170°C (top heat) and 130°C (bottom heat) for 15 minutes. Let cool.

Assembly:

1. Wrap Cakes: Once cooled, layer the red velvet cake on top of the matcha cake. Cover the entire cake with whipped cream.

2. Decorate: Use watermelon rind pieces for the rind effect and pipe melted dark chocolate to create 'seeds'.