Sponge Cake

1. Separate the egg yolks and whites into separate bowls. Sift the flour.
   

2. Warm the milk and oil together in the microwave and mix.
   
3. Add about 20% of the sugar to the yolks, beat until pale, then mix in Step 2.
   
4. Add sugar in two batches to the egg whites and whisk until stiff peaks form.
   
5. Add about 10% of the meringue to the yolk mixture, then fold in the rest with a spatula. Add the flour and mix until no dry powder remains.

6. Pour the batter into the mold, spread evenly with a spatula, and bake at 180°C (356°F) for 13 minutes.
   

7. Once baked, remove the parchment and let it cool.
8. Once cooled, cut the sponge into a 15cm x 25cm rectangle, whip the cream, spread it, roll it up, and freeze.

Gyūhi (Mochi)

1. Mix sugar, matcha, and shiratamako (glutinous rice flour). Gradually add water.
   
2. Once evenly mixed, cover with plastic wrap and microwave at 600W for 2 minutes. Stir, then microwave for another 2 minutes. Then microwave in 30-second bursts until it becomes translucent.
   
3. Place the mochi onto the potato starch-dusted tray and coat both sides with starch.
   

4. Roll out the mochi using a rolling pin to at least 15cm x 25cm. ✔︎ Be sure to roll it out on a tray dusted with potato starch.

Assembling

1. Place the cake slightly in front of the center of the mochi and wrap it while gently pulling the mochi.  You're done!