Beat the eggs, sugar, and scraped vanilla caviar in a mixer for 15 minutes at medium speed.
Add the sifted flour, Matcha tea powder, and the soft butter, mix the mixture with a spatula from the top to the bottom to obtain a homogeneous consistency.
Put the mixture into the cake pan properly greased and lightly floured.
Bake in a preheated oven at 180°C (356°F) for about 40-50 minutes, never open the oven before 35 minutes.
Do the toothpick test to check cooking, insert it in the center and it should come out clean.
After the time necessary to allow it to cool, remove it from the mold.
Make sure the sponge cake is cooled completely before slicing.
Slice the sponge into three layers.