Sponge is moist and delish despite being in fridge with cream for hours. Sponge not as light as Buche de Noel Sponge I made before though. Overall aesthetic could be improved by using different color ganache. Also might try reducing the oil and/or egg because sponge is noticeably very moist. Could try cutting down 20cc milk, 5cc oil, 1 egg...
Month 2 cake is matcha with raspberry cream no cocoa powder, milk only 35g and oil is 40g. Texture is pretty good.
