WHITE CHOCOLATE GREEN TEA CAKE_lc.jpg
food

White Chocolate & Green Tea Mousse Cake

Luxurious White Chocolate & Green Tea Mousse Cake For Tea Time 🍵

Ingredients

  • Matcha Sponge
  • 60ml (¼ cup) whole milk
  • 40g (3 tbsp) unsalted butter
  • 95g (½ cup) white granulated sugar
  • 4 large eggs
  • 2 tbsp matcha powder
  • 100g (3/4 cup) flour
  • White Chocolate Mousse
  • 200g (1 cup) white chocolate, melted and cooled
  • 6 gelatine leaves
  • 600ml (2 ½ cups) whipping/thickened cream
  • Matcha Mousse
  • 3 gelatine leaves
  • 300ml (1 ¼ cup) whipping/thickened cream
  • 2 tbsp culinary grade matcha green tea powder
  • 100g (1/3 cup) icing sugar, plus a little for dusting
  • Decorations
  • 3 tbsp culinary grade matcha green tea powder
  • Matcha Sponge
  • Pre-heat the oven to 350℉.

Steps

  1. Matcha Sponge
  2. Add milk and butter into a small microwave safe owl and microwave for 30 seconds or until butter is melted. Set aside to cool.
  3. Add eggs and sugar and into a large mixing bowl. Use electric hand beaters to whisk until mixture triples in size and goes pale. Sift the flour and matcha powder into the bowl and use a spatula to carefully and gently fold in until there are no big bits of flour showing.
  4. Pour into an 8” cake tin lined with baking paper and bake for 15-20 minutes.
  5. While the cake is baking, line the bottom of a 7” cake tin (4 inches high) with baking paper. Line the sides with acetate.
  6. Use a 7” cake cutter to cut out the cake. Place in the 7” cake tin. Use a wet cloth to wipe away any crumbs that may have gone on the acetate as the cake went in. Set aside.
  7. White Chocolate Mousse
  8. Add cold water into a large mixing bowl. Add all 9 gelatin leaves and allow to soak.
  9. Add water, 100ml cream and melted white chocolate into a microwave safe bowl and whisk until combined. Microwave for 90 seconds.
  10. Take 6 leaves of gelatin out of the water and squeeze the water well in your hands. Add to the warm mixture one, by whisking each time. Allow to cool to room temperature. Don’t allow the mixture to cool too much otherwise it will set.
  11. Add the remaining cream into a large mixing bowl along with the vanilla extract. Use an electric beater to whip to stiff peaks. Add the cooled white chocolate mixture and use a spatula to fold into the whipped cream.
  12. Spoon the mixture on top of the cake layer in the 7” cake tin. Use the back of a spoon to even out. Place in the fridge.
  13. Matcha mousse
  14. Add water, 100ml cream and matcha powder into a microwave safe bowl and whisk until combined. Microwave for 90 seconds.
  15. Take 3 leaves of gelatin out of the water and squeeze the water well in your hands. Add to the warm mixture one, by whisking each time. Allow to cool to room temperature. Don’t allow the mixture to cool too much otherwise it will set.
  16. Add the remaining cream into a large mixing bowl along with the vanilla extract. Use an electric beater to whip to stiff peaks. Add the cooled white chocolate mixture and use a spatula to fold into the whipped cream.
  17. Spoon the mixture on top of the white chocolate mousse. Use the back of a spoon to even out. Place in the freezer for 4 hours to set completely.
  18. To finish the cake, carefully lift it out of the cake tin. Use a small sieve to dust with matcha powder. Slowly unwrap from the acetate and slice to serve.