Tiramisu Mousse Cake Roll

Ingredient	Method
Cake Roll: 4 B egg yolks 20g sugar 90g vegetable oil 110g milk 130g LP flour 20g cocoa powder 1tsp vanilla extract 4 B egg whites 60g caster sugar	1. Whisk egg white until bubble stage, gradually add sugar and whisk until soft peak form. Set aside. (if you may take longer time to prepare yolk mixture, may do this step after yolk mixture is done or temporary chill the meringue until ready to use.)  2. In another mixing bowl, beat egg yolks and sugar until light. 3. Add veg oil and beat until combined.  4. With the mixer on low speed, add the dry ingredients in two- three additions alternating with the milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. 5. Next, add 1/3 of meringue into yolk mixture and mix to lighten the batter. 6. Pour the mixture into the rest of the meringue and fold gently until well combined. 7. Pour into 12*14" prepared tin and bake at 170C for 20-30 minutes or until golden brown. 8. Remove from oven and immediately loosen cake from sides of pan and turn upside down onto kitchen towel generously sprinkled with powdered sugar (optional, and the purpose is to prevent the cake stick on the towel). Carefully remove paper. Trim off stiff edges of cake if necessary. 9. While cake is hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
Lady Fingers: 1 B egg yolk 10g sugar 30g AP flour 10g milk 1 B egg white 10g sugar	1. Preheat the oven to 190 degrees C. 2. Line Baking sheets with parchment paper or non-stick mats. 3. Sift the flour and set aside. 4. Place the egg yolks and sugar in a mixing bowl and whip on high until pale yellow and thick, about 5 minutes. Set aside. 6. In a separate and very clean bowl, beat the egg whites and sugar to stiff peaks (hard). 7. Add the whipped egg yolks to the egg whites and very gently fold in until only a few yellow streaks remain. 8. Add the sifted flour, milk and gently fold in until just barely combined. Take care not to overwork the batter. 9. Scoop the batter into a large piping bag fitted with a large round tip. 10. Pipe into long fingers across the prepared baking sheets. 11. Bake for 15-18 minutes or until lightly golden brown. 12. Use as needed. Store in an airtight container or freeze, if desired. *make appr 9pcs
Mousse: 250g mascarpone cheese 250g heavy cream 10g gelatin powder 20g hot water 1tbsp rum 1/2tsp salt 50g caster sugar	Mousse: 1. Sprinkle the gelatin powder into hot water and sit for 5 minutes. 2. Microwave the gelatin for 1-2 minutes until dissolved. 3. Add gelatin mixture and rum into mascarpone cheese and mix until combined. 4. Using a stand mixer, whip cream, sugar and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1-3 minutes. 5. Using a whisk, fold one-third of the cream into the cheese mixture to lighten it. Fold in remaining cream using a rubber spatula. 6. Chill for 15 minutes.
Coffee Glaze: 5g coffee powder 10g hot water 10g rum	1. Mix all ingredient, set aside.
Assembly 1. Dip the ladyfingers into coffee glaze. 2. Unroll cake and remove towel. Spread the coffee glaze on top and followed by mousse. 3. Place the ladyfingers and roll up the cake. 4. Chill for 2 hours and dust with cocoa powder before served.