Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
For the sponges, cream together the butter and sugar, either using a spatula, electric hand mixer or stand mixer, until light and pale.
Beat in the eggs one at a time, then beat in the milk, oil and vanilla extract until fully combined.
In a separate bowl, sieve together the flour, baking powder and matcha powder. Whisk together until evenly mixed.
Slowly pour the wet mixture into the dry mixture, folding gently together until only just combined.
Divide the batter evenly between two greased and lined 6inch cake tins and bake in the oven for 30-35mins until risen and skewer comes out clean from the middle of the cakes.
Allow the cakes to cool in the tins for 15mins then remove from the tins and transfer to a wire rack while you make the ganache.
White Chocolate Ganache:
Heat the cream over a double-boiler or in the microwave (15-30 secs at a time), until hot and steaming but not boiling.
Break the chocolate up into small pieces in a heatproof bowl and pour the hot cream over it. Let it sit for 5mins and then stir until smooth.
Allow the ganache to cool uncovered at room temperature for 20-30mins until cooled and set.
Once the cake sponges have fully cooled, turn one sponge upside-down and spread roughly ¼ of the ganache evenly in a thick layer on top.
Place the other sponge on top to sandwich the layers and cover the top and sides of your cake in the remainder of the ganache.
Dust your frosted cake with matcha powder and enjoy!
* The two 6-inch tins can be replaced with two 8-inch tins for thinner layers. Reduce the baking time by 5-10mins.** You can swap the plain flour in this recipe for the same amount of self-raising flour and reduce the baking powder by 2 teaspoons.