Chocolate Strawberry Marble Lava Cake - Happy Independent Day

 

Ingredient	Method
3B Egg yolks 55g veg oil 20g caster sugar 70g full milk 80g LP flour ⅛ tsp Salt 1tsp baking powder Flavor:  ~10g strawberry powder+1tsp red yeast rice powder ~15g cocoa powder+20g milk 3B Egg white 60g caster sugar 1/4 tsp cream of tartar	1. Preheat oven to 180C, top and bottom heat. 2. Beat the egg yolks and sugar until light. Mix the veg oil and milk until blended. Pour the flour and stir until well combined.  3. Divide batter into two portions, one portion mix with cocoa mixture and another mix with strawberry powder and red yeast powder. 4. Whisk the egg whites until bubble stage, gradually add in sugar and continue beat until stiff but not dry. Divide into two portions. 5. Fold 1/3 meringue of the 1st portion into strawberry mixture and mix to lighten the batter. Add the rest of the meringue and fold gently using spatula until well combined. 6. Repeat step 4 process for the chocolate batter. 7. Spoon 2-3 tbsp of strawberry batter into center of 6.5" cake pan followed by chocolate batter, continues alternately until all batter is finished. Tap the tin to remove any air bubbles. 8. Bake in preheated over for 30-35 minutes or until top is evenly browned. 9. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 10. Cool completely and remove from pan.
Cream Mousse: 250g heavy cream 1/2tsp salt   flavour A: 10g strawberry powder+1tsp red yeast rice powder 30g white chocolate coins 15g full milk flavour B: 40g dark chocolate coins 15g full milk 1tsp vanilla extract	1. flavour A: Place white choc coins and milk in a microwave for few seconds until melted and smooth. Remove from heat. Stir strawberry and red yeast powder into mixture until combined. Set aside. 2. flavour B: Place dark choc coins and milk in a microwave for few seconds until melted and smooth. Remove from heat. Stir vanilla into mixture until combined. Set aside.  3. Using a stand mixer, whip cream and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whipped up to 50-60%. A correct consistency by checking: there will not appear lines  during stirring. (Don't beat too hard@stiff, or else it can' t turns to lava texture). Divide into two portions. 4. Using a whisk, fold one-third of the 1st portion of the cream into the strawberry mixture to lighten it. Fold in remaining cream using a rubber spatula. Repeat this process for chocolate.
Assembly: 1. Trim the domed of the cake. Place the cake on cake plate.  2. Wrap the plastic paper over the cake tightly. 3. Spoon 2-3 tbsp of strawberry batter into center of the cake followed by chocolate mousse, continues alternately until all batter is finished.  4. send back to refrigerator for another 1-2 hours before served.