Prepare the Egg Mixture: Whisk together 4 egg yolks and 100g of sugar until pale and creamy. Preheat the oven to 160°C (320°F).

Mix in Liquids: Stir in 60ml of vegetable oil, 60ml of milk, and 1 tsp of vanilla extract until smooth.

Combine Dry Ingredients: Sift 90g of cake flour, 10g of matcha powder, 1 tsp of baking powder, and a pinch of salt, then fold into the wet mixture.

Prepare the Meringue: Beat 4 egg whites until foamy, add 1/2 tsp of cream of tartar, then gradually sprinkle in 50g of sugar until stiff peaks form.

Fold the Meringue: Gently fold one-third of beaten egg whites into the matcha batter, repeat until fully incorporated.

Bake the Cake: Pour batter into a lined pan and bake at 160°C (320°F) for 25-30 minutes or until a toothpick comes out clean.

Whip the Cream: Whip 240ml of heavy cream with 30g of powdered sugar until stiff peaks form.

Slice the Cake: Once cooled, slice the cake into rectangles, then cut diagonally to form triangles.

Create Slits for Filling: Make a shallow slit in the center of each triangle for the filling.

Assemble the Sandwiches: Fill each slit with whipped cream, add diced strawberries, and top with more whipped cream.