Preheat your oven to 170°C and prepare a 26 x 38 cm baking pan with parchment paper.

Mix 10g matcha powder with 40g hot milk, then add 30g vegetable oil; set aside.

Separate 4 eggs, add yolks to the matcha mixture, and whisk in 1 tsp vanilla extract.

Whip egg whites until foamy, then gradually add 60g sugar, beating until soft peaks form.

Sift in 50 g cornstarch and beat for 1 minute until well combined.

Fold egg whites into the matcha mixture, being careful to keep the batter fluffy.

Pour the batter into the prepared pan and bake at 170°C for 20 minutes. Let the cake cool completely after removing it from the pan.

Melt 100g white chocolate chips and 100g heavy cream in a bowl, then stir until smooth.

Make matcha paste by mixing 8g matcha powder with 40g hot heavy cream, then fold it into the melted chocolate.

Fold in 250g cold heavy cream and chill the mixture in the freezer for 30-40 minutes.

Whip the mixture until thick and creamy, then transfer to a piping bag.

Make sugar syrup by dissolving 30g sugar in 75ml water.

Brush the first sponge layer with syrup, then pipe on a generous layer of matcha cream. Repeat with additional layers.

For the top layer, brush with coffee syrup and cover with the remaining matcha cream. Chill the assembled cake for at least 3 hours.

Combine 50g hot water with 8g matcha powder, sugar, heavy cream, and glucose in a saucepan. Bring to a boil, stirring constantly.

Add white chocolate chips and 5g bloomed gelatine to the mixture. Stir until smooth, then sieve the glaze.

Cool the glaze to 30°C and pour it over the chilled cake. Let it rest for 15 minutes.

Trim any rough edges and slice the cake into 5-6 pieces. Wipe the knife between cuts for clean slices. Decorate with edible gold leaves for a touch of elegance (optional).