White Chocolate Matcha Mousse Cake

Pre-heat the oven to 175°C / 350°F. For this recipe you’ll need a 7-inch cake tin and an 8-inch cake tin. You can buy these online on Amazon or your local cake supply store.
Add milk and butter into a small microwave safe owl and microwave for 30seconds or until butter is melted. Set aside to cool.
Add eggs, sugar and vanilla extract 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. Then add the milk mixture around the sides of the bowl and fold through using a spatula until well combined. Take care not to over mix as this will deflate all the air from the eggs.
Pour into an 8” cake tin lined with baking paper and bake for 15-20minutes.
While the cake is baking, line the bottom of a 7” cake tin (4 inches high) with baking paper. Line the sides with acetate.
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.

Add cold water into a large mixing bowl. Add all 9 gelatin leaves and allow to soak.
Add water, 60ml (1/4 cup) cream and melted white chocolate into a microwave safe bowl and whisk until combined. Microwave for 90 seconds.
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.
Add the remaining cream into a large mixing bowl along with the powdred sugar and 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.
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.

Add water, 100ml cream and matcha powder into a microwave safe bowl and whisk until combined. Microwave for 90 seconds.
Take 3 leaves of gelatin (or 1 tbsp gelatin powder, see notes) out of the water and squeeze the water well in your hands. Add to the warm mixture one by one, whisking each time. Allow to cool to room temperature. Don’t allow the mixture to cool too much otherwise it will set.
Add the remaining cream into a large mixing bowl along with the powdered sugar and vanilla extract. Use an electric beater to whip to stiff peaks. Use a spatula to fold into the whipped cream.
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.
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.