[Eng Sub]Matcha mousse cake 我Amanda带着既美又作的抹茶甜点又来了！【曼食慢语】*4K

Ingredients

• 4 Large Eggs (separated yolks and whites)
• 120 g Granulated Sugar (divided: 60 g for yolks, 60 g for egg whites)
• 60 ml Vegetable Oil (neutral oil, such as canola or sunflower)
• 120 ml Whole Milk (room temperature; part used for matcha paste, part for gelatin)
• 8 g Matcha Powder (high‑quality culinary grade)
• 120 g Cake Flour (sifted 2‑3 times)
• 2 Gelatin Sheets (Isinglass) (softened in cold water, then squeezed)
• 250 g Mascarpone Cheese (softened at room temperature)
• 200 ml Heavy Cream (chilled, whipped to soft peaks)
• 30 g Granulated Sugar (for mousse) (added to mascarpone mixture)
• 2 tsp Water (for dissolving matcha in gradient bowls)

Instructions

1. Preheat Oven

   Set the oven to 180°C (350°F) and let it fully preheat while you prepare the batter.

   Time: PT10M

   Temperature: 180°C

2. Separate Eggs

   Separate the yolks from the whites of the four eggs. Place yolks in a large bowl and whites in a clean, dry bowl.

   Time: PT3M

3. Combine Yolks and Sugar

   Add 60 g of granulated sugar to the yolks and whisk until the mixture lightens slightly.

   Time: PT2M

4. Incorporate Oil

   Slowly drizzle 60 ml vegetable oil into the yolk‑sugar mixture while whisking continuously.

   Time: PT2M

5. Make Smooth Matcha Paste

   Place 8 g matcha powder in a small bowl, add a splash (≈10 ml) of milk, and whisk to a smooth paste. Then gradually add the remaining milk while stirring until the mixture is homogenous and bubble‑free.

   Time: PT5M

6. Combine Matcha with Yolks

   Stir the matcha‑milk paste into the yolk mixture until evenly blended.

   Time: PT2M

7. Fold in Cake Flour

   Sift 120 g cake flour into the batter in 2‑3 batches, gently folding after each addition until a thick, smooth batter forms.

   Time: PT5M

8. Whip Egg Whites

   Using a hand mixer, beat the egg whites on low speed, gradually add the remaining 60 g sugar, then increase to high speed, then back to low, beating until soft peaks form (tips should droop but not fall).

   Time: PT7M

9. First Fold of Egg Whites

   Spoon about one‑third of the whipped egg whites into the batter and fold gently using a spatula, turning the bowl as you fold.

   Time: PT3M

10. Complete Folding

    Add the remaining egg whites to the batter and continue folding until the mixture is uniform and airy.

    Time: PT5M

11. Bake the Cake Base

    Line the 8‑inch pan with parchment paper, pour in the batter, smooth the top, and bake for 15 minutes. The cake should be lightly golden and spring back when touched.

    Time: PT15M

    Temperature: 180°C

12. Prepare Gelatin

    While the cake bakes, cut 2 gelatin sheets into small pieces and soak them in cold water for 5 minutes. Then squeeze out excess water.

    Time: PT5M

13. Dissolve Gelatin in Milk

    Heat 60 ml of milk in the microwave for about 30 seconds, add the softened gelatin, and stir until completely dissolved.

    Time: PT2M

14. Combine Gelatin‑Milk with Mascarpone

    Place the softened 250 g mascarpone in a bowl, add the warm gelatin‑milk mixture, and stir until smooth.

    Time: PT3M

15. Sweeten Mascarpone Mixture

    Add 30 g sugar to the mascarpone‑gelatin blend and whisk until the sugar fully dissolves. If grainy, pass through a fine mesh sieve.

    Time: PT2M

16. Whip Heavy Cream

    Whip 200 ml heavy cream until soft peaks form; the cream should be textured but still fluid.

    Time: PT5M

17. Fold Gelatin‑Mascarpone into Cream

    Pour about half of the mascarpone‑gelatin mixture into the whipped cream and fold gently. Then add the remaining half and continue folding until a uniform mousse paste forms.

    Time: PT5M

18. Create Gradient Matcha Portions

    Prepare five small bowls. Bowl 1 gets no matcha. Bowls 2‑5 receive increasing amounts of matcha (e.g., 0.5 g, 1 g, 1.5 g, 2 g). Add 1‑2 tsp water to each bowl, whisk to a smooth paste, then blend each bowl’s matcha paste into an equal portion of the mousse paste, folding gently.

    Time: PT5M

19. Cool the Cake Base

    When the cake is done, remove it from the oven, immediately lift off the parchment paper, and let it cool on a wire rack. This prevents the cake from collapsing.

    Time: PT5M

20. Trim and Position Cake

    Place the cooled cake on a plate, fit the mousse mold over it, and cut a clean round layer from the top, removing the surrounding crust. Keep the trimmed piece as the base.

    Time: PT5M

21. Layer the Gradient Mousse

    Starting with the plain (no‑matcha) mousse, pour it into the mold, filling to the bottom. Then, one by one, gently pour the lighter‑colored mousse, followed by the medium, dark, and deepest matcha mousse, always pouring from the center so each layer spreads outward without mixing.

    Time: PT7M

22. Chill to Set

    Refrigerate the assembled cake for at least 4 hours (or overnight) until the mousse is firm.

    Time: PT4H

    Temperature: 4°C

23. Unmold and Finish

    Run a hairdryer on low warm setting around the sides of the mold for a few seconds, then gently tap and lift the mold away. The cake should release cleanly, showing sharp gradient layers.

    Time: PT2M

Nutrition Facts

Calories

310

Protein

5 g

Carbohydrates

28 g

Fat

18 g

Fiber

1 g

Ingredient Substitutions

• Instead of Granulated Sugar: Caster sugar, Superfine sugar
• Instead of Vegetable Oil: Canola oil, Mild olive oil
• Instead of Whole Milk: 2% milk, almond milk (will affect flavor)
• Instead of Matcha Powder: Green tea powder (lower quality)
• Instead of Cake Flour: All‑purpose flour (slightly denser)
• Instead of Gelatin Sheets (Isinglass): Powdered gelatin (1 tsp)
• Instead of Mascarpone Cheese: Cream cheese (will be tangier)
• Instead of Heavy Cream: Whipping cream
• Instead of Granulated Sugar (for mousse): Caster sugar

Equipment Needed

• Oven
• 8‑inch Round Baking Pan
• Parchment Paper
• Mixing Bowls
• Electric Hand Mixer or Stand Mixer
• Fine Mesh Sieve
• Spatula / Rubber Scraper
• Scale
• Microwave‑safe Bowl
• Mousse Cake Mold (cylindrical)
• Hairdryer (optional)

Critical Steps — Do Not Skip

• Making a bubble‑free matcha paste
• Whipping egg whites to soft peaks without over‑beating
• Folding the egg whites into the batter gently
• Removing the baked cake from parchment immediately
• Creating and folding the gradient matcha mousse portions
• Layering the mousse from lightest to darkest without mixing colors

Chef Tips from the Video

• Sift the cake flour twice for an ultra‑light crumb.
• Use a kitchen scale for the matcha portions; even a 0.1 g difference changes the shade.
• If you don’t have a hairdryer, briefly dip the mold in warm water (just the rim) to loosen it.

Troubleshooting

Storage

Refrigerator: Store the whole cake, covered, for up to 2 days.

Freezer: Not recommended; the mousse texture may become grainy.

Room temperature: Do not keep at room temperature for more than 1 hour; it will soften.

Make-Ahead Tips

• Bake the matcha cake base a day ahead and keep it wrapped in plastic wrap.
• Prepare the gelatin‑mascarpone mixture and whip the cream up to 12 hours in advance; keep both chilled.
• The gradient mousse can be assembled the night before and left to set overnight.

Frequently Asked Questions