1. Let's make the cake base first: mix the salad oil and water evenly and set aside.
2. Beat the eggs, then add in caster sugar and vanilla extract and beat them all at once.
3. Pass until the egg white is white, and the marking will not disappear immediately.
4. Sift the flour into the egg batter and stir with a spatula until there are no dry powder particles.
5. Pour the oil and water mixture in step 1 into the batter in 2 batches, and slowly stir into a fine batter.
6. Put greased paper on the baking tray, pour the cake batter, and smooth the surface.
7. Preheat the oven, 180 degrees, up and down, bake for about 20 minutes. Place it out of the oven on the grill to cool.
8. Come down to make mousse filling: you can also add some red beans. I was lazy and didn't add it. Soak the gelatin in ice water to soften.
9. Add the matcha powder to the milk and stir well, and sieve twice.
10. Heat the milk matcha liquid to about 50 degrees in water, add the soft gelatine and stir until it melts.
11. Whip the whipped cream with powdered sugar over ice water until obvious lines appear.
12. Mix the whipped cream and milk matcha liquid evenly.
13. Carve out the bottom of the cake with a mold, pour in the mousse paste, and refrigerate until solidified.
14. Sift a layer of matcha powder before eating.
Tips:Sift the matcha powder when you want to eat it right away.
