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1
For the sponge cake: Line a 21 cm round cake pan with parchment paper.
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2
In a separate bowl, sift the matcha and cake flour 2-3 times.
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3
Add sugar in 3 batches to the eggs, put the bowl over a pot of simmering water and whip with an electric hand mixer set to a high speed.
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4
Whip until bubbles form and remove when the mixture is warm to the touch.
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5
Beat the mixture at a lower speed once it becomes heavier and starts to thicken.
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6
Stop mixing once the mixture thickens and forms ribbons.
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7
Sift the powdered ingredients into the bowl in three or more batches and cut through the batter with a spatula.
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8
Do not over mix.
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9
Microwave the butter and milk in a heatproof container for 30 seconds until the butter melts.
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10
Add a scoop of the mixture into the milk butter from Step 6 and mix well.
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11
Gradually add the ingredients from Step 7 to the ingredients from Step 5, mixing it well with the spatula.
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12
Scrape up the ingredients from the bottom of the bowl (do not knead).
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13
Pour the mixture from Step 8 into the cake pan, drop the pan slightly to remove bubbles.
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14
Bake for 17-20 minutes at 340F/170C in the oven.
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15
Poke a bamboo skewer into the center of the cake.
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16
If it comes out clean, the cake is ready.
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17
Drop the cake from a height of 20 cm once to prevent it from shrinking and flattening.
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18
Once it cools down, remove it from the baking sheet.
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19
Using cling wrap, plastic bags or a wrung out wet cloth, wrap the cake with the browned bottom facing down.
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20
Once the cake is completely cool, match the cake up to the size and shape of an 18 cm springform pan to cut it out.
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21
Place the cake on a plate with the browned part at the bottom.
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22
Let's prepare the white chocolate mousse first.
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23
Soak the gelatin in water.
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24
Whip egg whites until stiff peaks appear.
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25
Whip the fresh cream (250 ml) until it is soft and creamy (not too much!)
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26
Take out 100 g for the matcha mousse and chill in the refrigerator.
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27
Heat the milk in a pot.
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28
When it starts to bubble at the edge, turn off the heat and melt the white chocolate.
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29
Add the gelatin from Step 14 to the white chocolate mixture in Step 18 and dissolve everything.
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30
If it doesn't dissolve, warm it up again over low heat.
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31
(But make sure it's not too hot!)
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32
Add the mixture from Step 19 to the cream from Step 16 (150 ml) and mix well.
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33
Add the egg white (whipped) from Step 15 to the mixture from Step 20.
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34
Mix it well but do not break the foamy texture of the whipped egg white.
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35
Pour the mousse on top of the sponge cake from Step 13, smooth out the surface and chill in the refrigerator.
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36
For the matcha mousse.
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37
Soak gelatin in water.
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38
Add egg yolks and sugar into a bowl and whip until it becomes thick and white.
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39
Add the matcha and hot water into a pot and mix well.
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40
Add milk and dissolve the matcha over low heat.
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41
When the edge of the green tea mixture starts to bubble a bit, turn off the heat and add the gelatin from Step 23.
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42
Add the hot green tea mixture from Step 26 into the egg yolk mixture from Step 24 and mix well.
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43
Add the egg and green tea mixture from Step 27 to the chilled fresh cream from Step 17 and mix.
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44
Pour the green tea mixture from Step 28 into the mold with the chilled mousse from Step 22 and chill for another 2 hours in the refrigerator until it is set.
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45
Once the mousse is set, sift matcha on top with a tea strainer to decorate.
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46
Removing the cake from its mold will be easier if you wrap the mold with a warm and wet towel.
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47
Here I sliced a 19.5 cm square sponge cake into two pieces, and then used a 5.5 cm cake ring to cut them again into this shape.
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48
I also used mousse film around the cake to hold it together.
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49
When you cut it out like this, you get 13 portions.
