1. Preheat the oven to 350°F. You can grease or line the bottom of the tube pan with parchment paper, but do not grease the sides of the pan. As the cake bakes, it will cling to the pan and puffs up in the oven.
2. In a large bowl, prepare wet ingredients. Whisk together egg yolks and sugar. Then add vegetable oil and water, whisk until well combined.
3. Sift cake flour into the wet ingredients, whisk until there are no lumps.
4. Equally divide the batter into 3 separate bowls. Add 1 tsp of matcha powder to the first bowl, mix until combined. Add 2 tsp matcha powder and ½ tsp cocoa powder to the second bowl, mix well. Leave the last bowl plain.
   
5. Meringue: In a large mixing bowl, beat egg whites on medium speed using a handheld or stand mixer. Once you start seeing fine bubbles, slowly add in sugar and continue beating until stiff peaks form. When you take out the whisk, the meringue should stay upright.
6. Divide the beaten egg whites into 3 equal parts. Gently but quickly fold in the meringue into the 3 smooth batter. Keep folding until combined.
7. Scoop the cake batter in small batches into the tube pan, alternating colors as much as possible to create beautiful camouflage pattern (shown below)
   
8. Bake for 18-20 minutes, or until the toothpick or testing knife comes out clean.
9. The cake must be cooled upside down. If using a 6″ tube pan, immediately invert the pan over a heavy bottle. If baking in mini tube pan, place the pan upside down onto a cooling rack. Let cool completely before removing cake from the pan. Use a knife and run it around the pan before removing.
10. Dust the cake with powdered sugar or serve with whipped cream (optional). Enjoy!

Whipped Cream

1. Using a handheld or a stand mixer fitted with a whisk attachment, whip the heavy whipping cream and sugar on medium-high speed until medium peaks form, about 3-4 minutes.