Sakura Matcha Mousse Cake - Happy 68th Birthday, MIL

Ingredient	Method
5B grade egg yolks 30g caster sugar　　 100g LP flour 60g water 75g veg oil 40g Kara coconut cream extract 5g matcha powder 5B grade egg whites 60g caster sugar	1. Whisk egg white until bubble stage, gradually add sugar and whisk until soft peak form. Set aside. (if you may take longer time to prepare yolk mixture, may do this step after yolk mixture is done or temporary chill the meringue until ready to use.)  2. In another mixing bowl, beat egg yolks and sugar until light. 3. Add veg oil and beat until combined.  4. With the mixer on low speed, add the dry ingredients in two- three additions alternating with the wet ingredients beginning and ending with the dry ingredients, and mixing each addition just until incorporated. 5. Add the match powder  into egg yolk mixture and mix well. 6. Next, add 1/3 of first portion of meringue into blue yolk mixture and mix to lighten the batter. 7. Pour the yolk mixture into the rest of meringue and fold gently until well combined. 8. Pour the batter into 27*40cm prepared tin and tap the air bubble. 9. Bake at 170C for 15-20 minutes or until golden brown. 10. Remove from oven and cool completely. Trim into two round shape.
Mousse: 10g gelatin powder 30g hot water 400g whipping cream Pinch of salt 50g caster sugar 185g mascarpone cheese flavour A: 40g white chocolate coins 5g Matcha powder+30g milk flavour B: 15g Sakura powder+10g milk	1. Sprinkle the gelatin powder into hot water and sit for 5 minutes. 2. Microwave the gelatin for 1-2 minutes until dissolved. 3. In another clean bowl, melt white chocolate coins in microwave for few sec. 4. Add melted chocoalate into flavour A and stir well. 5. Using a stand mixer, whip cream, sugar and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1-3 minutes. 6. Beat mascarpone cheese until smooth and add melted gelatin until combined.  7. Using a whisk, fold one-third of the cream into the mascarpone to lighten it. Fold in remaining cream using a rubber spatula. 8. Divide cream into two equal portions, 1st portion fold with matcha mixture and 2nd portion fold with sakura mixture.
Gelee: 15g gelatin powder  300g boiled water 40g caster sugar few drops vanilla essence 8-10 salt pickled sakura flower, choose the beautiful petal for decoration	Gelee: 1. Sprinkle gelatin & agar-agar powder into boiled water, let stand for 5 minutes and microwave until dissolved. 2. Quickly add in sugar and vanilla essence and stir until well combined.
Assembly: 1. Place 1st layer of the cake into cake mould. 2. Pour the matcha mousse into it.  3. Place 2nd layer of the cake carefully and press gently. 4. Pour the sakura mousse into it. 5. Send back to refrigerator for 1 hour.  6. Pour the gelee carefully onto the cake, place and arrange pickled sakura flower (Using the toothpicks or wooden skewers, gently adjust the position of the flowers to center them or spread open the petals if necessary.) and lastly refrigerate for 4 hours or until set.