| Green Tea Sponge Cake | |
| Egg Yolks To Be Mixed With 1/4 Cup Confectioner’S Sugar | 2 |
| Egg Whites (Room Temp If Possible) To Be Mixed With 1/4 Cup Confectioner’S Sugar | 2 |
| Water | 15 ml |
| Vegetable Oil | 25 ml |
| Cake Flour | 1/2 cup |
| Green Tea Powder | 1/2 tsp |
| Green Tea Mousse Filling | |
| Egg Yolks | 2 |
| Confectioner’S Sugar | 1/4 + 1/8 cup |
| Milk | 1/4 + 1/8 cup |
| Green Tea Powder | 1 tsp |
| Heavy Whipping Cream | 1/2 + 1/6 cup |
| Gelatine Powder + 25 Ml Water | 5 gm. |
Green Tea Sponge Cake
Mix egg yolks, 1/4 cup sugar, water and oil together and stir till mixture is smooth.
Add in flour and green tea powder and mix evenly.
Whisk egg white with sugar till stiff peak (may take a while!). Fold in egg yolk mixture and pour mixture into a 7″ cake pan.
Bake at 350 F for about 30 mins, or until skewer inserted comes out clean.
Leave cake to cool on wire rack and slice cake in half lengthwise into 2 slices. Place 1 slice of cake into a 6″ cake pan.
Green Tea Mousse Filling
Heat milk till warm (not boiling). Remove from heat and transfer to mixing bowl, then add in sugar and green tea powder.
Stir till evenly mixed. Add egg yolks and whisk quickly. Be careful not to allow the egg yolk to overcook or it will become lumpy.
Add in melted gelatine mixture and leave to cool.
Make whipped cream – pour whipping cream into mixing bowl and use hand mixer to whip for about 10-15 minutes until soft peaks form.
You could technically do this by hand but I imagine your hand would fall off first.
Fold in whipped cream into the milk/yolk mixture – this is the mousse filling.
Pour the mousse filling onto the prepared cake ring.
Refrigerate till mousse is set.
Take out the cake from the cake ring and sieve green tea powder on top and decorate as desired.