Matcha Cake

Make cake: Preheat oven to 350°. Grease two 8" cake pans with cooking spray and line with parchment paper. In a large bowl using a hand mixer, beat together butter and sugar until light and fluffy, 3 to 4 minutes. Separate egg yolks and egg whites. Add egg yolks to bowl with butter and sugar and beat until combined.  In a medium bowl, whisk together flour, baking powder, cornstarch, and matcha powder. Slowly fold flour mixture into bowl with butter and sugar until completely combined, adding 2 tablespoons water too loosen, if necessary. In another medium bowl using a hand mixer, beat egg whites until soft peaks form, 3 to 4 minutes. Fold 1/4 of the egg whites into batter, then fold remaining egg whites into batter. Divide mixture between prepared pans and bake until a toothpick inserted into center comes out clean, 17 to 19 minutes. Let cool completely.  Meanwhile, make frosting: In a large bowl using a hand mixer, beat cream cheese, sugar, and salt until completely combined. Slowly add heavy cream and beat until medium peaks form, 5 minutes.  To assemble: Place first cake on serving tray and top with half of the frosting. Place second cake on top and spread remaining frosting all over.  In a small bowl, whisk together matcha and powdered sugar. Use a sieve to dust this over top of cake.