1. Prepare the ingredients and refrigerate the eggs overnight to stabilize the egg whites.
2. Separate the egg whites and yolks.
3. Add milk and corn oil to the egg yolk and mix well.
4. Sift in the black rice cake flour, mix well, and the final state will float down like a ribbon.
5. Add egg whites and caster sugar to beat into a big hook shape.
6. Take 1/3 into the egg yolk paste and mix well, then pour into the egg whites and stir evenly.
7. After the upper and lower tubes of the oven are preheated at 150 degrees.
8. Bake the cake in the middle of the oven for 28-30 minutes, take it out and let cool.
9. Use a stripping knife to cut the surrounding area to release the cake embryo. Prepare the 6-inch mousse mold for learning to cook, directly buckle the appropriate cake slices, and then trim them slightly.
10. Prepare the ingredients for the matcha mousse. Cut the gelatine slices into small pieces and soak in ice water until soft. Add the matcha powder to the hot water and mix well.
11. Add whipped cream to confectioner's sugar B until a slight texture appears, remove the gelatine sheet, drain the water and melt it in water, then add it to the matcha paste and mix well.
12. Mix the matcha paste and whipped cream to form a mousse paste.
13. Put a piece of cake into the mold first, and pour an appropriate amount of mousse paste.
14. Put another piece of cake, pour in the remaining mousse paste, and refrigerate overnight.
15. Finished product.
