Berries Mousse Cake

 

Ingredient

Method

Cake:  20g caster sugar 5B egg yolks 90g veg oil 140g low protein flour 1/2 tsp baking powder 125g warm milk  25g blueberry powder 5B egg whites 40g caster sugar 1/6tsp cream of tartar  Cream 200g White Chocolate cream, refer here  dried blueberries Gelee 15g berries tea  30g caster sugar 330g hot water 15g gelatin powder 8g jelly powder

Cake A & B: 1. Preheat oven to 180C, top and bottom heat. 2. Beat the egg yolks and sugar until light. Mix the oil and warm milk. 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 cake tray. 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 20 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:   1. Spread the cream on top and placed some dry blueberries. Gelee 1. Cook all the ingredients until boil and melted fully. 2. Cook slightly and carefully pour into it. Decorate as desired.