1. Preheat oven to 160°C (fan forced). Line the bottom of an 8-inch cake tin with parchment paper.

2. In a medium bowl, whisk the egg yolks, milk, oil, and cornstarch until smooth.

3. Sift in the flour and matcha powder. Mix gently until just combined.

4. Whip egg whites with sugar until stiff peaks form.

5. Fold the meringue into the yolk mixture in three batches, being careful not to deflate the batter.

6. Transfer batter into the cake tin. Place cake tin into a water bath (1cm of boiling water).

7. Bake for 70 minutes or until the cake springs back when lightly touched.

8. Let cake cool completely. Remove from tin, wrap in cling wrap, and refrigerate.

9. Whip cream, sugar, and sifted matcha powder until medium-stiff peaks form. Refrigerate until ready to use.

10. Slice sponge into three even layers.

11. Spread cream between layers and over the top of the cake using an offset spatula.

12. Pipe decorative cream borders and dust with matcha powder.

13. Refrigerate for 1–2 hours before serving.