For the Matcha Chiffon Cake, line the bottom of an 8u201d (20 cm) spring form pan with parchment paper. Do not grease the sides of the pan. In a large mixing bowl, stir together the flour and baking powder. Keep aside 3 tbsps of sugar, and add the remaining sugar and the salt. Stir to combine.

In a small bowl combine the oil, egg yolks, water, vanilla and lemon zest. Whisk thoroughly. Pour this into the dry ingredients and mix thoroughly for about one minute, or until very smooth.

Beat the egg whites with a hand held mixer on medium speed until frothy. Add the lemon juice and beat on a medium speed until the whites hold soft peaks. Slowly add the remaining sugar and beat on a medium-high speed until the whites hold firm and form shiny peaks.

Using a grease free rubber spatula, scoop about 1/3rd of the whites into the yolk mixture and fold in gently. Gently fold in the remaining whites just until combined. Pour the batter into the prepared pan.

Bake at 160C (325F) for 45 to 55 minutes or until toothpick inserted into the centre comes out clean. Remove the cake from the oven and allow to cool in the pan on a wire rack. To unmold, run a knife around the sides to loosen the cake from the pan and remove the spring form sides. Invert the cake and peel off the parchment paper. Refrigerate for up to four days.

For the Cardamom Flavoured Pastry Cream, pour the milk, vanilla, and salt into a heavy sauce pan. Place over medium-high heat and bring it to a near boiling point, while stirring occasionally. Meanwhile, using a hand held mixer on slow speed, combine the cornstarch, cardamom and sugar in a bowl. Add the eggs to this and whisk until smooth.

When the milk is ready, gently and slowly, pour the heated milk down the side of the bowl into the egg mixture, with the hand held mixer running. Pour this mixture back into the warm pot and continue to cook over a medium heat until the custard is thick, just about to boil and coats the back of a spoon.

Remove it from heat and pass through a fine mesh sieve into a large mixing bowl. Allow to cool for ten minutes stirring occasionally. Cut the butter into four pieces and whisk into the pastry cream, a piece at a time, until smooth.

Cover the cream with plastic wrap, pressing the plastic wrap onto the top of the cream to prevent a skin from forming. Chill in the refrigerator for up to five days.

In a small pan, heat the 2 tbsps of water till almost boiling. Sprinkle the agar flakes, turn off the heat and keep stirring with a spoon till all the agar dissolves. Put back on the stove and heat if necessary to dissolve the agar completely.

Take a little water (about two inches) in a small sauce pan and bring to a simmer over a medium heat. Measure 1/4 cup of the chilled pastry cream into a small stainless steel bowl that will sit across the sauce pan with the simmering water, without touching the water. Heat the pastry cream until it is quite warm but not very hot. Add the dissolved agar and whisk until smooth. Remove from the water bath, and whisk the remaining cold pastry cream in to incorporate in two batches.

With a hand held mixer, whip the cream until it holds medium-stiff peaks. Immediately fold the whipped cream into the pastry cream with a rubber spatula.

For the Simple Sugar Syrup, combine the water and sugar in a medium saucepan. Bring the mixture to a boil and let the sugar dissolve. Stirring is not necessary, but will not harm the syrup. Boil for about a minute, then add the lime juice. Remove the syrup from the heat and cool slightly.

Transfer syrup to a lidded container or jar that can be stored in the refrigerator. This syrup can be stored for up to one month.

Assembling The Cardamom Flavoured Matcha And Mango Frasier - Line the sides of a 9u201dspring form pan with plastic wrap. Do not line the bottom of the pan. (I used a cake tin so I lined the whole thing with cling wrap.

Now cut the cake in half horizontally to form two layers of equal thickness. If you refrigerate the cake for about an hour, cutting it becomes easier. Fit the bottom layer into the prepared spring form pan. Moisten the layer evenly with the sugar syrup. When the cake has absorbed enough syrup to resemble a squishy sponge, you have enough.

Peel the mangoes and from two of them cut two thin slices from each side of each mango (a total of 4 slices from each mango = 8 slices). Cut out desired shapes from each slice using a sharp cookie cutter. Chop into pieces the remaining flesh from the 2 mangoes and the third mango and keep aside.

Arrange the mango shapes at eaqual distance from each other against the sides of the cake pan all the way around. Pipe cream in-between the mango shapes and a thin layer across the top of the cake. Now place the chopped mango pieces in a layer over the cake. Cover the mango pieces entirely with the all but 1 tbsp of the pastry cream. Place the second cake layer on top and moisten with the sugar syrup.

Knead the almond paste/ marzipan with the colour so it is uniformly yellow. Lightly dust a work surface with confectioners' sugar and roll out the almond paste to a 9u201dround about 1/16u201d thick. Spread the remaining 1 tbsp of pastry cream on the top of the cake and cover with the round of almond paste. Cover with plastic wrap and refrigerate for at least 4 hours. To serve release the sides of the spring form pan and peel away the plastic wrap. Serve immediately or store in the refrigerator for up to 3 days. Just before serving lightly sprinkle the matcha powder on top and then the silver dragees.