Matcha Mousse Cake

Light and smooth, this is one of my favorite cakes.

Ingredients

【Green Tea Chiffon Cake Base】
Egg - 3
Cake flour - 60g
Green tea powder - 1 TBSP
Oil - 25 g
Milk - 60 g
Sugar - 36g for egg white
Sugar - 18g for egg yolk
Salt - a pinch
【Mousse】
Milk - 1 and 1/4 cups (~280 g)
Cream cheese - 1 package (226 g)
Heavy whipping cream - 1 and 3/4 cup (~400 g)
Sugar - 3/4 cup (~158 g)
Gelatin - 25 g
Matcha powder - 2 TBSP

Steps

1. Using a 9" cake pan, make the Chiffon Cake base following the steps in Green Tea Chiffon Cake. Since this is a smaller cake, bake under 350°F for 15 minutes. Place cake at bottom of mousse ring after it is cool.

2. In a small bowl, add a few TBSP of milk, and Gelatin powder and let it bloom.
3. Warm up the rest of the milk in microwave or sauce pot, mix in Gelatin until it is fully dissolved.
4. In a blender, add cream cheese, sugar, and warm milk, blend until you get a smooth mixture. Add in Matcha powder.

4. Using stand mixer to beat the heavy cream lightly until the whisk can just draw marks on cream.

5. Fold the cream mixture and whipped cream together.

6. Setup the mousse ring, and put in the cake base, and add mousse.

8. Refrigerate the cake for 4 hours or overnight.

9. Remove the mousse ring and serve. It is best to warm up the cake knife before cutting the cake.