Happy 3rd Birthday!

hmmm...the base looks fine right? actually certain parts of the mousse leak out from the finger biscuits!! hehehe...lucky manage to get a 'nice looking' shot.

My son is more interested with the candies on the cake rather than the cake itself!!

Soft & moist chiffon cake, match well with the strawberry & chocolate mousse!

Vanilla Chiffon Cake
Ingredient

• 4 egg yolks, lightly beaten
  
• 60gm milk
• 60gm corn oil
• 50gm sugar
• 1/2 tsp salt
• 1 tsp vanilla essence
  
• 120gm cake flour
• 1 tsp baking powder
• 4 egg whites
• 1/4 tsp cream of tartar
• 50gm sugar

Method

1. Sift flour and baking powder. With a hand whisk, beat egg yolks, milk, oil, vanilla essence, sugar & salt till sugar is well dissolved. Flour in flour and mix till mixture is lump free.
2. In a separate clean bowl, whisk egg whites & cream of tartar till frothy. Add in sugar gradually and beat on high speed till stiff peak formed.
3. Fold in 1/3 egg whites foams into egg batter and mix evenly. Pour batter into balance egg whites foam and mix till combined.
   
4. Pour into a ungreased 7" loose based cake pan till 70% full, tap cake pan on hard surface to release trapped air bubbles. Bake in preheated oven at 180 deg cel for 35mins. Invert cake pan immediately onto cooling rack to cool completely before unmoulding.
   

Chocolate mousse
Ingredient

• 2 egg yolks
• 65gm sugar
• 100gm milk
• 20gm cocoa powder
• 50gm water
• 100ml whipping cream
• 1ogm gelatine powder (dissolve in 50gm water)
  

Method: Boil milk, sugar, water and cocoa powder together. Add in egg yolks and stir vigorously till well mixed. Add in gelatine mixture and mix till well combined. Fold in whipped cream.

Strawberry Mousse
Ingredient

• 200ml whipping cream
• 250gm strawberry puree
• 50gm sugar
• 10gm gelatine powder (dissolved in 50gm water)
  

Method: Mix strawberry puree and sugar into a saucepan and warm it over a stove to melt the sugar. Then add in gelatine mixture. Leave to cool. Fold in whipped cream.

Assemble:

1. Prepare a 8" loose based cake pan, arrange 24 ladyfingers biscuit along the sides of the cake pan.
   
2. Place a slice of vanilla chiffon cake over the base of the cake pan. Spread chocolate mousse over. Chill in fridge for a while to set slightly.
   
3. Place another slice of chiffion cake over the chocolate mousse. Pour strawberry mousse over. Chill in fridge to set. Decorate surface as desired.