145g cake flour
15g corn flour
5 egg yolks – whisk lightly with a fork
150g unsalted butter
65g fresh milk
5 egg whites
100g caster sugar
¼ tsp salt
Some strawberries for decoration on top
For the Strawberry Mousse:
1 1/2 teaspoons powdered gelatin
2 tablespoons water
200g fresh strawberries, pureed
3 tablespoons sugar
1 tablespoon lemon juice
180ml heavy cream
Stabilised Whipped Cream (for topping):
2 tsp gelatin powder
8 tsp cold water
2 cups whipping cream, cold
½ cup icing sugar
1 tsp vanilla essence
Preheat oven to 160C. Grease and line a 8” square or round baking pan, and wrap the bottom of the pan with aluminium foil.
Warm the butter and milk (do not boil). Turn off heat, and stir in the sifted cake and corn flour using a wooden spatula. Transfer to a bigger bowl, and add in the eggs and continue to mix till smooth.
In another bowl, whisk the egg whites till frothy. Add in the salt and add in the sugar in 3 additions. Whisk till soft peak.
Pour 1/3 of the egg whites into the egg/butter mixture and fold in gently. Pour in the rest and fold in gently till combined. Pour batter into the baking pan and bake it at Bain Marie method for about 45 minutes.
Strawberry Mousse Directions:
In a small bowl combine gelatin and water and set aside to soften.
In a medium saucepan combine strawberry puree, sugar and lemon juice. Cook on low heat until hot but not boiling, stirring constantly. Add gelatin and stir until it is completely melted, making sure it doesn't start boiling. Transfer to a medium-sized bowl and cool to room temperature. Refrigerate for two hours.
Fold the whipped cream into the strawberry base and refrigerate until spreadable (it should be firm enough to hold its shape).
Stabilised Whipped Cream (for topping) Directions:
1. Chill mixing bowl and beaters in the freezer for 10 minutes.
2. Pour cold water in the small saucepan. Sprinkle the gelatin powder over the surface
of the water and let stand for 5 minutes. Place saucepan over the low heat and stir
constantly with a wooden spoon just until gelatin dissolves. Removes saucepan from
heat and cool to room temperature.
3. Remove the mixing bowl and beaters from the freezer. In the mixing bowl, combine
the whipping cream, icing sugar and vanilla and whipped until slightly thickened.
Then, while slowly beating, gradually pour in the gelatin into the whipped cream
mixture. Then, whip the mixture at high speed until slightly stiff.
Slice the sponge cake horizontally into 2 or 3 layers.
Place one sponge layer cut-side up on a cake board or serving plate.
Pour and spread over the strawberry mousse.
Place the cut-side up of the second layer cake and place it over the strawberry mousse and return to fridge to chill for 30 minutes.
Once the mousse is set, spread the stabilized whipped cream all over covering the cake.
You may use some leftover cream to pipe out the cream as decoration.
Chill in fridge for cream to set for an hour or so. Decorate as desired and garnish with the strawberries.
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