Exclusive Matcha Mousse Cake

Mix the eggs, milk, and corn oil together and stir evenly.

Add cake flour and matcha powder.

Continue to stir until the batter has no lumps.

Crack the egg whites into a bowl without oil or water, and you can also add a few drops of vinegar or lemon juice.

Next, let's whip the egg whites. First, use an electric mixer at medium-low speed to beat the egg whites. Gradually add granulated sugar or caster sugar in three parts as follows: Step 1: Beat until coarse bubbles form and the mixture becomes white and slightly foamy. Step 2: Continue beating until the mixture is fine and has some slight streaks. When lifting the mixer, the egg whites should form a large hook shape; at this point, the whipping is complete. Key point: Do not whip at high speed. Although it saves time, the egg whites will be rough and unstable, easily collapsing like water, which causes the cake batter to deflate when mixed and results in a coarse cake texture when baked. Meanwhile, preheat my Galanz oven to 180 degrees.

Take one-third of the meringue and add it to the egg yolk batter. Use a whisk to fold it from the bottom up until evenly combined. Do not stir in circles, to avoid deflating it and preventing it from rising during baking.

Take another one-third of the meringue and add it to the egg yolk mixture, stirring from the bottom up with a whisk. Avoid stirring in circles to prevent deflating the mixture, which would prevent it from rising when baked.

Finally, pour all of the egg yolk mixture into the egg white mixture, and use a whisk to fold from the bottom up until evenly combined, being careful not to stir in circles. Pour the cake batter into the mold. Gently tap it to release air bubbles. Place it in a Galanz 42-liter oven and bake at 160°C with both top and bottom heat for 25 minutes. The temperature and time settings may vary depending on the brand and size of each oven.

Take it out, let it cool and release from the mold, then cut it into two pieces.

Soak the gelatin sheets in cold water in advance.

Milk, white sugar, and matcha put together.

Then heat it over a water bath, add the gelatin sheets, and stir until melted, stirring evenly.

Whip the cream until it reaches a flowable state.

Pour the matcha paste into the light cream, then mix well.

Inch-sized mold, then place a piece of cake base.

Then pour in the matcha cake batter.

Then put in a piece of cake base.

Pour in the matcha cake batter.

Take it out of the refrigerator and sprinkle a layer of matcha powder on the surface.

Cut open, finished product.

The finished product picture, what you want to eat is here.