Step 1

Preheat oven to 375°F/191°C.

Step 2

Prepare a 9" by 12" (or 9" by 13") baking pan with an extra large piece of aluminum foil [8" by 20" in diameter]. Divide the pan equally into 3rds with the foil.

Step 3

Cut out 3 pieces of parchment paper [8" by 3" each] and line the bottom of each section of the baking pan.

Step 4

Lightly mist the parchment and aluminum foil with a little oil using an oil spray bottle.

Step 5

Divide the sifted cake flour into 3 different bowls (35g each).

Step 6

Add 2 g of sifted matcha powder into one bowl.

Step 7

Add 2 g of sifted hojicha powder to another bowl.

Step 8

Leave one bowl plain with just flour.

Step 9

Set bowls aside.

Step 10

Divide the melted butter into 3 different small bowls (20g each).

Step 11

Add 1 tsp vanilla extract to one bowl.

Step 12

Leave the two other bowls.

Step 13

Set bowls aside.

Step 14

Weigh a heat-safe stand mixer bowl. Record its weight.

Step 15

Add the eggs and sugar to the mixer bowl.

Step 16

Place the mixer bowl over top of a small pot of simmering water (ensuring that the bottom of the mixer bowl doesn't touch the water). [This is a bain-marie, or double boiler].

Step 17

Whisk the egg mixture over the simmering water until it reaches a temperature of 109F.

Step 18

Once the egg mixture reaches 109°F, remove from the heat.

Step 19

Attach a wire whisk attachment to the mixer and whip the egg mixture on high speed until it reaches "ribbon stage."

Step 20

That's when the eggs are foamy and voluminous, light and pale in colour, and when you lift the whisk, it should fall on itself and hold its shape for a moment.

Step 21

It can take anywhere from 4-5 minutes of beating the eggs and sugar at high speed in an electric mixer.

Step 22

Once the eggs are at "ribbon stage," record the weight with the bowl.

Step 23

Subtract the weight of the bowl (recorded from before adding the eggs and sugar). This is the total amount of egg mixture that you have.

Step 24

Divide the whipped egg mixture into 3 separate bowls.

Step 25

Working with one bowl of whipped egg mixture at a time:

Step 26

Sift the cake flour over the egg mixture.

Step 27

Fold in the cake flour, being careful not to deflate all the air.

Step 28

Pour in the melted butter + vanilla extract on the side of the bowl.

Step 29

Continue to fold the butter into the flour mixture until almost homogenous.

Step 30

Pour the cake batter into 1 section (1/3rd) of the the prepared baking pan.

Step 31

Repeat with the remaining two bowls of flour:

Step 32

Next with the cake flour + matcha, and then with the cake flour + hojicha.

Step 33

Give the baking pan a few raps to release any trapped air bubbles.

Step 34

Bake the cake at 375°F/191°C for 10-12 minutes, or until the surface of the cake feels dry and springy to the touch.

Step 35

Remove the cake from the oven, carefully peel off the aluminum foil and let it cool on a cooling rack.

Step 36

Bring the sugar and water to a simmer over medium heat, until the sugar has dissolved.

Step 37

Remove from heat and cool.

Step 38

Note: You may not need to use all of the syrup.

Step 39

In a small bowl, combine the tahini, black sesame powder and honey. Stir the mixture until combined.

Step 40

If the filling appears too thick, add a 1/4 tsp of vegetable oil to loosen.

Step 41

Add the contents from 1 genmaicha tea bag to 1 C of powdered sugar and 1-2 tsp of milk. [You can steep the tea in a little milk first if you don't want the ground tea leaves in the icing].

Step 42

Stir together until it reaches a spreadable consistency.

Step 43

Peel off the parchment paper from each cake.

Step 44

Trim the cakes with a sharp serrated knife so that they're even.

Step 45

Brush a little simple syrup on the surface of each cake, just so it's moistened.

Step 46

Spread a thin layer of the black sesame filling on one cake layer. (You can choose whichever layer -- I did it on the hojicha layer).

Step 47

Place another layer of cake on top (vanilla).

Step 48

Spread a thin layer of yuzu jam on the vanilla cake.

Step 49

Top with the matcha cake layer.

Step 50

Spread a thin layer of genmaicha icing over the top of the cake and decorate with rose petals.

Step 51

Let the icing set.

Step 52

Cut the cake into 6 equal slices with a sharp, serrated knife and serve.