| Ingredient | Method |
| 3B Egg yolks 45g veg oil 20g caster sugar 70g full milk 90g LP flour 5g matcha powder ⅛ tsp Salt 1tsp baking powder 3B Egg white 40g caster sugar 1/4 tsp cream of tartar | 1. Preheat oven to 170C. 2. In a mixing bowl, mix oil and milk together with a hand whisk. 3. Sift flour and salt into (2) and mix well with hand whisk until a smooth paste is formed and no lumps are visible. 4. In another clean mixing bowl, add egg whites and caster sugar. Mix with a mixer fitted with a balloon whisk until soft white peaks are formed. 5. Add ⅓ of meringue from (4) into (3) and mix well. Add the remaining meringue and fold to combine using a rubber spatula. 6. Pour batter into 6' cake pan and bake at 170C for 35-40mins. 7. Remove cake from oven and cool by standing the pan upside down. |
| Cream Mousse: 180g heavy cream 20g honey 1/2tsp salt 3g matcha powder 40g full milk | 1. Place matcha powder, honey and milk in a bowl and mix until well. Pass through a sieve to remove any lump. Set aside. 2. Using a stand mixer, whip cream, sugar and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whipped up to 50-60%. A correct consistency by checking: there will not appear lines during stirring. (Don't beat too hard@stiff, or else it can' t turns to lava texture) 3. Using a whisk, fold one-third of the cream into the mangoes mixture to lighten it. Fold in remaining cream using a rubber spatula. |
| Assembly: 1. Trim the domed of cake. Place the cake on cake plate. 2. Wrap the plastic paper over the cake tightly. 3. Pour the mousse into the cake and dust with matcha powder. 4. Send back to refrigerator for another 1-2 hours. 5. Decorate as desired. | |
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