Double Green Tea Mousse Cake

Ingredient	Method
2 egg yolks 25ml corn oil 20ml full cream milk 25g cake flour 5-7 tsp green tea powder 2 egg whites 30g sugar	~Using a stand mixer, whip egg yolks and corn oil on medium-low speed. ~add milk into batter and continue whipping until combined. ~Add flour & green tea powder and beat well. Set aside. ~whip egg white and sugar until soft peaks form. ~Using a whisk, fold one-third of the cream into the green tea mixture to lighten it. Fold in remaining cream using a rubber spatula.  ~Bake cake at 180C around 25-30 minutes.
top layer: 3/4 teaspoon powdered gelatin 1 tablespoon water 40g white chocolate  4-6 teaspoon green tea powder 180ml heavy cream, chilled         *7 inch cake pan	~sprinkle gelatin over water and let sit for at least 5 minutes. Place white chocolate in a medium heatproof bowl. Bring 20ml of cream to a simmer in a small saucepan over medium-high heat.  ~Remove from heat and stir in gelatin mixture until completely dissolved. Pour cream mixture and green tea powder over white chocolate, cover and allow to sit for 5 minutes. Whisk gently until smooth. Let cool to room temperature, stirring occasionally (mixture will thicken slightly during this time). ~Using a stand mixer, whip remaining cup of cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Using a whisk, fold one-third of cream into white chocolate to lighten it. Fold in remaining cream using a rubber spatula. When no white streaks remain, spoon white chocolate mousse into the pan over the cake layer. Smooth top with a rubber spatula. Return to refrigerator and chill until set.