In a bowl, beat together the sugar, egg yolks and water using the whisk on a hand mixer for approx. 5 mins. until the mixture is pale and frothy. Beat the egg whites with the salt until stiff, add the sugar, continue beating until the egg whites turn glossy. Combine the flour and baking powder, add to the mixture in layers along with the egg whites and carefully fold in using a rubber spatula. Transfer the sponge mixture to one of the prepared tins.
Pale green sponge 2
Prepare the sponge as above, but stir the matcha powder into the frothy egg yolk mixture. Next, mix in the egg whites along with the flour and baking powder. Transfer the sponge mixture to the second prepared tin.
Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frames, tip the sponges on to a cooling rack, remove the baking paper and allow to cool completely. Carefully cut away the edges using a bread knife and trim the sponges if necessary. Clean the tins, line the bases with baking paper and grease the sides.
Light green sponge 3
Prepare the sponge in the same way as sponge 2 and transfer the mixture to a tin.
Green sponge 4
Prepare the sponge in the same way as sponge 3 and transfer the mixture to the second tin. Bake both sponges and leave to cool in the same way as the first two sponges.
Mix the lime juice and icing sugar. Drizzle the icing over the sponges.
Cream cheese & lime frosting
Combine the cream cheese, icing sugar and lime juice, fold in the whipped cream. Spread the frosting over all of the sponges, top with the kiwi slices and assemble the cake from light to dark. Cover and refrigerate for approx. 30 mins.
Top the cake with kiwis, pour over the chocolate.