Cotton Sponge Cake

1. Preheat the oven to 160°C fan forced
2. Line the bottom of a 8-inch cake tin with parchment paper
3. In a medium bowl whisk the egg yolks, milk, vegetable oil and cornstarch together
4. Sift in the flour and matcha powder, and whisk until just combined
5. In the bowl of a stand mixer fitted with a whisk attachment whip the egg whites with sugar until stiff peaks
6. In three additions fold the meringue into the egg yolk mixture, being careful not to deflate the bubbles
7. Transfer the cake batter to the cake tin
8. Fill a larger baking tray with 1cm of boiling water and place the cake tin in the tray
9. Bake for 70 minutes, or until it springs back when touched
10. Cool on a cooling rack
11. Once cooled run a knife around the edge of the cake tin and invert the pan
12. Wrap in cling wrap and place in the fridge until assembly

Vanilla Whipped Cream

1. Combine the cream and sugar in the bowl of a stand mixer fitted with a whisk attachment
2. Sift in the matcha powder and whisk until medium-stiff peaks.
3. Reserve in the fridge until assembly

Assembly 

1. Cut the cake into three equal layers
2. Place a cake layer on a turn table and spread over a thin layer of cream
3. Top with another sheet of sponge
4. Repeat and cover with the final sponge layer
5. Using an offset spatula cover the cake in a thin layer of cream, spinning the turntable as you go to create a smooth finish
6. Place the remaining cream in a piping bag fitted with a star tip and pipe a border around the edge of the cake
7. Dust with matcha powder and place in the fridge to set for 1-2 hours before enjoying