Coconut Pandan Gula Melaka Mousse Cake

Ingredient	Method
4B egg yolks 20g caster sugar 60g veg oil 80g Kara coconut cream extract 20g water 90g LP flour 5g pandan powder 2tsp baking powder 4B egg whites 1/4 tsp cream of tartar 60g caster sugar	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 flours and stir until well combined. 3. Whisk the egg whites until bubble stage, gradually add in sugar and continue beat until stiff but not dry. 4. Fold 1/3 meringue into egg yolks mixture and mix to lighten the batter. 5. Add the rest of the meringue and fold gently using spatula until well combined. 6. Pour cake batter into 7" square pan. Tap pan on the counter to remove air bubbles. 7. Smooth the top of batter by using spatula, to remove any remaining bubbles. 8. Bake in preheated over for 40-45 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. 11. Trim the top and edge of the cake. Divide into two layers.
Pandan coconut Mousse: 4g pandan powder 20g hot water 20g caster sugar 70g Kara coconut cream extract 30g hot water 8g gelatin powder 250g whipping cream Pinch of salt	1. Sprinkle the gelatin powder into hot water and sit for 5 minutes. 2. Microwave the gelatin for 1-2 minutes until dissolved. 3. In another clean bowl, mix the pandan powder, hot water and sugar and stir until sugar melted. Then add coconut cream until combined well. 4. Add melted gelatin into coconut pandan mixture and stir well. 5. Using a stand mixer, whip cream and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1-3 minutes. 6. Using a whisk, fold one-third of the cream into the coconut pandan mixture to lighten it. Fold in remaining cream using a rubber spatula.
Coconut Gula Melaka Mousse: 50g Kara coconut cream extract 80 Teapot Gula Melaka creamer 8g gelatin powder 30g hot water 180g whipping cream Pinch of salt	1. Sprinkle the gelatin powder into hot water and sit for 5 minutes. 2. Microwave the gelatin for 1-2 minutes until dissolved. 3. In another clean bowl, mix the gula melaka creamer and coconut cream until well. 4. Add melted gelatin into coconut gula melaka and stir well. 5. Using a stand mixer, whip cream and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1-3 minutes. 6. Using a whisk, fold one-third of the cream into the coconut gula melaka mixture to lighten it. Fold in remaining cream using a rubber spatula.
Gula Melaka Mousse: 4g gelatin powder 20g hot water 50g whipped cream 40g Teapot Gula Melaka creamer	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 melted gelatin into Gula Melaka creamer and stir well. 4. Using a whisk, fold one-third of the whipped cream into the gula melaka mixture to lighten it. Fold in remaining cream using a rubber spatula.
Assembly: 1. Place 1st layer of the cake into cake mould. 2. Pour the coconut pandan mousse into it.  3. Place 2nd layer of the cake carefully. 4. Pour the coconut gula melaka mousse into it. 5. Send back to refrigerator for 1 hour.  6. Pour the gula melaka mousse on top and chill back for 4 hours. 7. Decorate as desired.