Preheat the oven 170°/ 325°F/ GM3
Grease and line 3 x 6 inch circular baking tins (note these are smaller than average tins)
Divide the flour equally into 3 small bowls. Add ½ teaspoon baking powder to each bowl. Next add ¼ teaspoon matcha powder to the first bowl, ½ teaspoon matcha powder to the second bowl and 1 teaspoon matcha to the final bowl. Stir the contents of each bowl and put aside
In a bowl beat the butter and sugar until light and fluffy, using electric beaters
Crack the eggs into a bowl and beat, then gradually add a little beaten egg to the creamed butter and sugar, beating well each time (adding a little at a time helps prevent the mix from splitting)
Once all of the egg has been incorporated beat in the milk
Divide the mix equally between 3 small mixing bowls (approx 180g/ 6 ¼ oz per bowl)
Take the first bowl of flour and sieve the contents into one of the bowls of cake batter. Gently fold the flour in, then spoon into a baking tin and spread it out. Repeat with the remaining bowls of flour and cake mix. Take care to keep a mental note of which tin contains which strength of matcha (¼ tsp/ ½ tsp/ 1 tsp)
Bake all three cakes for 20-25 minutes until the cake springs back when lightly pressed or a skewer comes out clean
Let cool in the tins for 2 minutes, then remove from the tins, peal off the baking parchment from the bottom of each sponge cake and let cool completely on a wire rack. Again, keep note of which cake is which in terms of matcha strength