Coffee Latte Cake

Make the cream by combining milk, sugar, cornstarch, flour, and egg yolk. Cook over low heat until thickened, then cover with plastic wrap and chill in the refrigerator.

For the sponge, whip eggs with sugar until light and fluffy. Fold in water, flour, and baking powder gently. Pour the batter into a greased 14-inch round pan and bake at 365°F until done.

Once the sponge has cooled, brush it with a mixture of milk and instant coffee. Fold the whipped cream and milk into the chilled pastry cream until smooth, then spread it over the sponge.

For the ganache, heat the cream until it starts to simmer, add white chocolate, stir until completely smooth, and pour it over the top of the cake.