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1
1) Prepare the sponge cake.
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2
Crack the egg yolks in a bowl, whisk gently, and add half the listed amount of granulated sugar until thick.
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3
Add milk and vegetable oil in that order.
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4
Mix after each addition, well each time you introduce a new ingredient.
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5
Sift in cake flour, and mix until well-incorporated.
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6
Place the egg whites in a separate bowl, add the rest of the granulated sugar, and whisk until a firm yet glossy meringue forms.
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7
Add in one scoop of the meringue from Step 3 into the bowl from Step 2, and combine together with circular motions.
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8
Mix in the remaining portion of the meringue in two batches with a rubber spatula.
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9
Pour the batter into a 20 x 25 cm pan and flatten the surface.
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10
Bake for 10 minutes in a oven heated to 180C.
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11
Once baked, cool the cake in the pan.
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12
Cut out the sponge cake with a 6 cm diameter cookie cutter.
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13
Wrap a clear acetate cake wrap around it.
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14
2) Prepare the matcha mousse.
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15
Whip the heavy cream until soft peaks form (you can just whip up 130 ml of the heavy cream to use for the sakura mousse as well).
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16
Pour the milk into a pot and heat over medium until warm to the touch.
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17
Mix in the matcha dissolved in warm water.
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18
Bloom the gelatin by shaking in the powder into 1 tablespoon of water.
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19
Warm up the mixture for 10 seconds or so in the microwave.
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20
Pour into Step 8, mix, then turn off the heat.
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21
Place the bowl with the egg yolks over a bain-marie, add in granulated sugar, and whip until it forms a thick ribbon when the whisk is lifted.
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22
Then, mix in the milk mixture from Step 9.
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23
Once it has cooled down, add half the whipped cream from Step 7, mix, and pour into the cylindrical cake wraps with the sponge cake circles.
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24
Chill in refrigerator to set.
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25
3) Prepare the sakura mousse.
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26
Combine the sakura an paste and milk in a pot, mix well, and warm.
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27
Add the gelatin powder into 1 tablespoon of water to bloom.
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28
Warm in the microwave for approximately 10 seconds, add to Step 12, and mix.
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29
Once cooled, mix in the remaining whipped cream from Step 7 and pour into the cake wrap cylinders.
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30
Chill to set.
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31
Once the mousse starts to firm up, decorate the tops with de-salted salt preserved sakura blossoms.
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32
You're all done when the mousse has set completely.
