Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Add <quantity>30<unit>g</unit></quantity> of mint leaves and <quantity>1</quantity> egg to a tall container, and blend with a hand blender until smooth

Add <quantity>5</quantity> eggs to the bowl of a stand mixer with the whisk attachment and start whipping on medium speed. Add <quantity>70<unit>g</unit></quantity> of sugar and whip until foamy and light yellow

Add the mint and egg paste, and <quantity>2<unit>drops</unit></quantity> of green food coloring

Whip until homogenous and with soft peaks

Gradually add <quantity>100<unit>g</unit></quantity> of all-purpose flour while whisking. Continue whisking until completely combined

Add <quantity>10<unit>g</unit></quantity> of baking powder and gently whisk to combine

Transfer the batter to a cake pan lined with parchment paper, and evenly spread it

Bake for 30m until light golden brown and fully cooked through. Let it cool down slightly and remove from the pan. The mint sponge cake is ready

Enjoy! Break it into smaller pieces and use it as a base for various desserts!