Sponge Cake
2 Eggs
25g Water
125g Optima flour
30g Corn oil or melted butter
a little vanilla flavour
1. Put all ingredients in mixing bowl except corn oil and whisk till thick.
2. Then add in corn oil and pour in a 8″ lined cake tin.
3. Bake at 180C for 20 mins.
4. Remove cake from tin and leave to cool and cut cake into 2 slices.
Strawberry Mousse
200g Strawberry puree (puree 250g strawberry & measure to 200g)
70g Sugar
few drop of strawberry paste
15g Gelatine powder mix with 3 tbsp water & side aside
200g Fresh whipping cream
prepare more fresh strawberries-cut into half
1. Put strawberry puree, sugar and strawberry paste into pot. Let it boil at low fire until sugar
dissolved and add in gelatine, mix well till mixture melted. Leave to cool in large bowl.
2. Whip up fresh cream till soft peak and fold into strawberry mixture with a hand whisk.
3. Put one slice of sponge cake in a adjustable cake ring. Pour some strawberry mousse on cake and place fresh strawberries on it in circular order and pour a little more of mousse on top to cover the fresh strawberries.
4. Then place the second slice of sponge cake on top and pour balance mousse on top.
5. Leave cake to set in refrigerator for about 4 hours or more.
Jelly Topping
35g Sugar
250ml Water
1tsp Agar agar powder or gelatine powder
30g Instant jelly powder
Boil all jelly ingredients together and let it cool down a little.
Place more fresh strawberries on top of mousse cake and slowly pour in jelly liquid to cover
the cake.