Limelight Mousse Cake

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Limelight Mousse Cake
 

Ingredients for sponge
  • Eggs 4
  • Sugar 4 ounce
  • Baking powder 1 tsp
Ingredients for filling
  • Milk ¼ cup
  • Eggs 2 separated
  • Flour 1 tsp heaped
  • Caster sugar 3 ounce
  • Lemon juice 3 tbsp
  • Gelatin powder 1 tbsp
  • Vanilla essence 1 tsp
  • Water ¼ cup
  • Fresh cream whipped 8 ounce + 4 ounce
Method for sponge
  • Beat egg till creamy adding in sugar, beat till fluffy. Fold in the sieved flour and baking powder very gradually, bake in two 8 inches pan for 20 minutes.
Method for filling
  • In a saucepan cook together milk, egg yolks, flour and sugar, cook stirring till thick, cool. Dissolve gelatin with water and lemon juice, add to the custard, mix well. Beat egg white stiff, beat cream thick, fold cream to the cooled custard, also fold in the egg white.
To assemble
  • Spread 1 cake on base of 8 inch spring foam pan, pour half filling, top with cake, put in the freezer for 30 minutes, remove, pour the remaining filling. Put to freeze till firm and set. Decorate top with swirls of fresh cream and lemon slices.

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