| Ingredient | Method |
| Angel Cake: 125g LP flour 1/2 tsp baking powder 100g veg oil 170g milk 1/2 tbsp vanilla essence 6B egg whites 80g caster sugar 1/2tsp cream of tartar | 1. Line 6-7" chiffon cake pan with parchment paper. 2. Preheat oven to 170C. 3. Place egg whites in mixing bowl and beat at high speed for 30 sec until slightly foamy. 4. Gradually add in sugar and beat until firm peaks form. 5. In another clean bow, mix veg oil, milk, flour and baking powder until well combined. 6. Using a whisk, fold one-third of the 1st portion of egg white into the batter mixture to lighten it. Fold in remaining cream using a rubber spatula. 7. Pour batter into cake pan and tap pan on the counter to remove air bubbles. 8. Smooth the top of batter by using spatula, to remove any remaining bubbles. 9. Bake in preheated over for 30-35 minutes or until top is evenly browned. 10. 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. 11. Cut 3 of horizontal slice from the cake 1-1.5cm deep. |
| Cempedak mousse filling A: 7g gelatin powder +30g hot water B: 200g riped cempedak 135g milk C: 250g heavy cream 10g caster sugar 1/2tsp salt | 1. Sprinkle the gelatin powder into hot water and sit for 5 minutes. Microwave for few seconds until melted. 2. Blend ing B ing until smooth. 3. Mix the gelatin water mixture into step 2 and stir until combined. 4. Using a stand mixer, whip D ing: heavy 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. (reserved 1tbsp) 5. Using a whisk, fold one-third of the cream into the cempedak mixture to lighten it. Fold in remaining cream using a rubber spatula. |
| Assembly: 1. Place 1st layer of the cake into the chiffon cake pan, pour the mousse over it. 2. Repeat for the another layers. 3. Tap to remove bubble. 4. Chill overnight. Remove from cake pan. 5. Decorate as desired. | |
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