ケーキ（抹茶とマロンのショートケーキ）｜HidaMari Cookingさんのレシピ書き起こし

Crack the eggs into a bowl and whisk with a hand mixer.
Add the sugar and whisk thoroughly with a hand mixer until the dough becomes white and fluffy.
Add the flour and mix 40 to 50 times with a rubber spatula.

Pour the matcha into a container, add the Taihaku sesame oil and mix with a rubber spatula.
Add water and mix.
Add a small amount of 1 to the container and mix.
Pour the dough from the container back into the bowl from step 1 and mix until fluffy.

Pour step 2 into the mold, smooth the surface, and bake in a preheated oven at 170 degrees for 25 to 30 minutes.
Once the sponge cake is baked, remove it from the mold and let it cool.
Slice the sponge cake into 3 pieces.

Place chopped white chocolate in a bowl, boil over water, and stir with a rubber spatula until melted.
Add matcha (for matcha cream) and mix.
In a separate bowl, put the cream and sugar (for the fresh cream) and whisk over ice water until stiff peaks form.
Set aside 160g of fresh cream (for marron cream).

Add a small amount of the fresh cream from step 4 to the bowl containing the matcha from step 4 (for matcha cream) and mix.
Add the contents of the bowl containing the matcha (for the matcha cream) to the bowl of fresh cream and whisk thoroughly.

Add the chestnut cream to the fresh cream from step 4 (for marron cream) and mix with a rubber spatula.

Lay out one slice of sponge cake from step 3, coat with step 6, and then overlap with step 5.
Place the sliced sponge cake on top, apply 6, coat 5 again, and place the sliced sponge cake on top.
Warm a knife in hot water, wipe dry and cut off the edges of the cake.
Put 5 and 6 into piping bags.
Pipe the pieces so that they are alternate and decorate.
Cut the cake and place it on a plate.