Strawberry Mousse Cake

I love Alex Goh baking class recipe books. It's easy to follow for amateur bakers and almost fail proof. I strongly recommend his cook book for amateurs. :)Yesterday made a lovely strawerry Mousse cake successfully and felt so happy when I ate the fruit of my labour this morning :) Even my kids give the thumbs up and mind u, they will usually give me good criticism haha.

A basic 7" sponge cake

Sponge cake

Ingredients

(A)

60g sugar

9g ovalette (cake emulsifier)

(B)

2 eggs (medium)

50g cake flour/top flour

1/2 tsp baking powder

(C)

1 tbsp water

(D)

30g melted butter/corn oil

1/2 tsp vanilla essence

Method

1) Pour (A) into mixing bowl and mix well.

2) Add (B) and whip till thick.

3) Stir in (C) with the batter.

4) Whip batter till light and fluffy.

5) Mix (D) till well blended. Pour into a 7" round mould.

6) Bake immediately at 180C for 30 mins.

7) Once baked, remove from mould immediately.

Strawberry Mousse

(A)

200g strawberry puree( around 7 big strawberries)

30g sugar

(B)

2 tbsp gelatine powder mix with 2 tbsp boiling hot water.

(C)

200g whipped cream(beaten to soft peak)

(D)

Strawberries

Method

1) When sponge cake cool, cut it into 2 horizontal layers with serrated knife.

2)Cook (A) till it boils, when sugar dissolved, switch off flame.

3)Pour (B) into (A) and stir well.

4) Cool mixture over ice water or wait till room temperature.

5) Immediately add (C) and blend well.

6) Cut strawberries into thin slices, about 2mm thick and place around side of 8" round ring mould.

7) Place 1st layer of sponge cake on the bottom of the ring. Put some 1/2 cut strawberries onto it and pour 1/2 of filling over it.

8) Top with 2nd layer of sponge cake and pour remaining 1/2 of filling over it and smooth it.

9) Refrigerate overnight or till firm.

10) Remove the cake ring, decorate as desired and arrange strawberries on top.

11) Serve.

Adapted from Alex Goh Baking Class "Creative Making of Cakes"