Hojicha Matcha Mousse Angel Cake - Happy 41th Birthday LG

Ingredient	Method
Cake:    125g LP flour 1/2 tsp baking powder 100g veg oil 175g milk Flavour: 5g hojicha powder 5g matcha powder 6A egg whites 110g caster sugar 1/2tsp cream of tartar	1. Line two 7" cake pan with parchment paper. 2. Preheat oven to 170C. 3. Place egg whites in mixing bowl and beat at high speed for 30 sec until slightly foamy. 4. Gradually add in sugar and beat until firm peaks form. Divide into tow equal portion and set aside. 5. In another clean bow, mix veg oil, milk, flour and baking powder until well combined.   6. Divide the batter into two equal portions, 1st portion mix with matcha powder and another portion mix with hojicha powder. 7. Using a whisk, fold one-third of the 1st portion of egg white into the matcha mixture to lighten it. Fold in remaining cream using a rubber spatula. 8. Repeat step 7 for hojicha batter. 9. Pour matcha batter into cake pan and tap pan on the counter to remove air bubbles. Repeat for hojicha batter. 10. Smooth the top of batter by using spatula, to remove any remaining bubbles. 11. Bake in preheated over for 30-35 minutes or until top is evenly browned. 12. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 13. Cut two of horizontal slice from the hojicha cake 1-1.5cm deep.
Matcha mousse filling A: 5g gelatin powder +15g hot water B:                             25g white chocolate coins 25g whipping cream C:  25g Sour cream 25g condensed milk 8g matcha powder  D: 220g heavy cream 20g caster sugar  1/2tsp salt	1. Sprinkle the gelatin powder into hot water and sit for 5 minutes. Microwave for few seconds until melted. 2. Microwave B ing until melted. 3. Mix the gelatin water mixture, C ing into step 2 and stir until smooth. Pass through a strain if necessary. 4. Using a stand mixer, whip D ing: heavy 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. (reserved 1tbsp) 5. Using a whisk, fold one-third of the cream into the matcha mixture to lighten it. Fold in remaining cream using a rubber spatula.
Hojicha mousse filling A: 5g gelatin powder +15g hot water B:                             25g white chocolate coins 25g whipping cream C:  25g Sour cream 25g condensed milk 8g hojicha powder  D: 220g heavy cream 20g caster sugar  1/2tsp salt	1. Sprinkle the gelatin powder into hot water and sit for 5 minutes. Microwave for few seconds until melted. 2. Microwave B ing until melted. 3. Mix the gelatin water mixture, C ing into step 2 and stir until smooth. Pass through a strain if necessary. 4. Using a stand mixer, whip D ing: heavy 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. (reserved 1tbsp) 5. Using a whisk, fold one-third of the cream into the hojicha mixture to lighten it. Fold in remaining cream using a rubber spatula.
Assembly: 1. Place 1st layer of the hojicha cake into the 7" cake pan, pour the matcha mousse over it.   2. Place second layer of the hojicha cake and press it gently, pour the remaining matcha mousse.   3. Place mathca layer on top, press gently and pour the hojicha mousse over it. Tap to remove bubble. 4. Chill overnight. Remove from cake pan. 5. Decorate as desired.