Receta Lemon Ice Cream Mousse Cake

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Ingredientes

  • Sponge Cake (8"square or round lined cake tin)
  • 125g Optima flour
  • 2 cold Eggs
  • 30g Ice water
  • 35g Corn oil
  • 1/2 tsp vanilla essence
  • 1/2 tbsp Chocolate emulco
  • Beat optima flour, cold eggs and ice water at high speed till thick and fluffy.
  • Lower speed add vanilla essence and chocolate mix for a while and slowly add in corn oil and mix well.
  • Pour batter into lined cake tin and bake at preheated oven at 180C for about 20 mins.
  • Remove baked cake from cake tin and leave to cool then cut cake into two slices.
  • Prepare Lemon Ice Cream Mousse
  • 10g Gelatin powder
  • 30g Water
  • 100g Sugar
  • 180g Water
  • 35g Lemon juice
  • 30g Orange juice
  • 2 tsp Lemon zest
  • 1 Egg yolk
  • 220g Fresh topping cream - whip till peak form
  • 55g Sugar
  • 20g Lemon juice
  • 100g Fresh milk
  • 1/2 tsp Lemon zest
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