Combine the sunflower oil and water until fully incorporated. Add this mixture and the egg yolks to a stand mixer and whisk until light and foamy.

Sieve together the dry ingredients (flour, cornflour, matcha and baking powder) and gently fold into the egg mixture.

In a separate bowl, whisk the egg whites, caster sugar and cream of tartar to form a stable meringue, then carefully fold into the batter.

Divide between two 24cm square stainless-steel rings and bake at 160°C until the sponge springs back when touched.

Once cooled, store in the freezer until needed.
 

Bring the milk to the boil with the vanilla pod and allow to infuse for 10 minutes.

Soften the gelatine in cold water, squeeze out excess water, then add to the hot milk. Strain over the white chocolate and emulsify.

Allow to cool to 30°C. Lightly semi-whip the yoghurt and cream together, then fold into the chocolate mixture.

Refrigerate until needed.
 

Place the first matcha sponge into a 24cm square frame. Add a layer of white chocolate mousse, then pipe lines of your preferred cherry jam across the mousse approximately 2.5cm apart.

Add a second layer of mousse, then place the second sponge on top and gently press down. Freeze until set.
 

Cut into 10cm squares, then slice diagonally from corner to corner to create a sandwich-style presentation.