| Ingredient | Method |
| Cake : 4A egg yolks 10g caster sugar 45g veg oil 85g milk 140g LP flour 4A egg whites 70g caster sugar Mousse: 315g White Chocolate cream, refer here 250g mascarpone cheese Coffee Mixture: (mix well) 2tsp coffee powder 20g hot water 10g rum | Cake 1. Line two 8 inch cake pan with parchment paper. 2. Preheat oven to 160C. 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 hard peaks form. 5. In another bowl, beat egg yolks, sugar, veg oil and milk until well combined about 1 minute. 6. Add sifted flours and fold until just combined. 7. Using a whisk, fold one-third of the egg whites mixture into the flour mixture to lighten it. 8. Fold in remaining cream using a rubber spatula. 9. Pour into cake pans and tap pan on the counter to remove air bubbles. 10. Smooth the top of batter by using spatula, to remove any remaining bubbles. 11. Bake in preheated over for 25-30 minutes or until top is evenly browned. 12. 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. Mousse ~Using a whisk, fold one-third of the cream into the mascarpone cheese to lighten it. Fold in remaining cream using a rubber spatula. |
| Assembly: 1. Place a layer of the cake and cover with transparent hard cake rim. 2. Spread the coffee mixture around the cake. 3. Transfer mousse filling into piping bag. 4. Squeeze out some mousse filling and spread it around the cake. 5. Place the 2nd layer of the cake and press gently and repeat step 2-3. 6. Chill for 4 hours or overnight. 7. Dust with cocoa powder and decorate as desired if needed before served. | |
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