青提抹茶茉莉花慕斯蛋糕

 

Ingredient	Method
Cake:   130g LP flour 10g matcha powder 75g veg oil 160g milk 1tsp baking powder  8B egg whites 80g caster sugar	1. Line a 8/9 inch 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. 5. In another bowl, beat veg oil and milk until well combined about 1 minute. 6. Add sifted flour and fold until just combined. 7. Using a whisk, fold one-third of the egg whites mixture into the flour mixture to lighten it. 8. Fold in remaining cream using a rubber spatula. 9. Pour into cake pan and tap pan on the counter to remove air bubbles. 10. Smooth the top of batter by using spatula, to remove any remaining bubbles. 11. Bake in preheated over for 35-45 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 cake 1.5cm deep.
mousse filling 12g gelatin powder +30g hot water 400g heavy cream  1/2tsp salt 3g jasmine powder  15g milk 20g condensed milk	1. Sprinkle the gelatin powder into hot water and sit for 5 minutes. Microwave for few seconds until melted. 2. Mix the milk, condensed milk and milk until combined. 3. Mix the gelatin water mixture into step 2 until combined. Set aside. 4. 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.   5. Using a whisk, fold one-third of the cream into the jasmine mixture to lighten it. Fold in remaining cream using a rubber spatula.
Assembly: 1. Place 1st layer of the cake into the cake pan, place green grape over it and carefully pour the mousse into it.   2. Place second layer of the cake and press it gently, place green grape over it and carefully pour the mousse into it.   3. Freeze overnight. 4. Remove from the mould. 5. Chill for 2 hours. Decorate as desired.