Wednesday, May 20, 2009

Sri Melaka Mousse Cake




Recipe

Ingredients
Oval cut out sponge:
3 egg (separated)
45g sugar
55g self raising flour (sifted)
35g corn oil
1/2tsp pandan paste

Base sponge:
180g optima flour
3 egg
1tsp ovalette
60g water
70g corn oil
1/2tsp pandan paste

Mousse:
80g palm sugar/gula melaka
75g water
200g coconut milk (packet coconut milk)
1 egg yolk
2 1/2tbsp gelatine powder
75g water
250g whipping cream (whipped)


Steps:
Oval cut out sponge:
1. Preheat oven to 200C.
2. Lined and greased a 10" by 13" tray.
3. Use a cake mixer and whisk the egg whites until frothy.
4. Gradually add in the sugar and whisk till stiff peaks form.
5. Change the speed to medium and gradually add in the egg yolks and whisk for another 1min until well combined.
6. Fold the flour into the meringue lightly in 3 portions until well combined.
7. Lastly fold in the pandan paste and oil into the batter until well combined.
8. Pour the batter in tray.
9. Bake in a preheated oven for 10mins.
10.Remove it from the pan and set aside to cool.
11.Use an oval cookie cutter and cut out the oval sponge.

Base sponge:
1. Pour all the ingredients except oil into a cake mixer.
2. Whisk until thick and fluffy.
3. Add in the oil and whisk until well combined.
4. Pour batter into a lined and greased 8" round tin.
5. Bake in a preheated oven 180C for 25-30mins.
6. Remove cake from pan and set aside to cool.
7. Peel off the top crust and slice sponge into two pieces.

Mousse:
1. Mix egg yolk and coconut milk together and set aside.
2. Boil palm sugar and water until sugar dissolved.
3. Pour the syrup into the coconut mixture and mix till combined.
4. Cook over medium heat until slightly thicken.
5. Dissolve gelatine and water together over double boiler.
6. Mix gelatine into Step no.4 until combined and set aside to cool.
7. Use a hand whisk and slowly stir in whipped cream into coconut mixture.

Assemble cake:
1. Place a sponge cake at the bottom of a 8" spring form round tin.
2. Place the oval sponge around the tin.
3. Scoop the mousse and slowly pour over the sponge.
4. Place another sponge over the mousse and pour in the rest of the mousse.
5. Smooth the surface and chill until set.

16 comments:

Kitchen Corner said...

wow...!! Very pretty cake! You really made very nice cake. So admire you!

Honey Bee Sweets said...

This is such a pretty cake. ;)

Happy Flour said...

Hi Kitchen Corner,

Thanks for your compliment. You also make a lot of pretty cake. :)

Happy Flour said...

Hi Honey Bee Sweets,

Thanks for your nice words.

Anncoo said...

Pretty to look at and I think it's nice to eat.

Wen said...

Hi,

Nice cake! Thanks for sharing! You have given me another cake decorating idea! Really love your bakes. Always so neat and sweet looking. You really made the flour happy!

Rgds
Wendy

Happy Flour said...

Hi Anncoo,

Thanks for your nice words. This is very yummy, taste like 'Cendol'. Even my son who don't enjoy coconut cream also put a thumbs up for this. Must try. :)

Happy Flour said...

Hi Wen,

Thanks for your kind words. You really make me blush. :)

Somewhere in Singapore said...

Your cake is very pretty...

Happy Flour said...

Hi Somewhere in Singapore,

Thanks for your nice words.

DG said...

Something new to me and your cake very nice.

Happy Flour said...

Hi DG,

Thanks for your compliment.

My Asian Kitchen said...

I can only admire from far..this cake is really pretty and interesting!!

Happy Flour said...

Hi My Asian Kitchen,

Thanks for your nice words.

sam said...

Hi Happy Gorgeous cake dear
but have few questions :


1)self raising flour can i use cake flour or is it must to use selfflour only for this recipe

2)instead of optima flour can i use cake flour
3)what 's this palm sugar/gula melaka how does this look like any substitue for this
4)can i skip ovalette/ how does this look like?

Happy Flour said...

Hi Sam,

You can use cake flour or plain flour instead and add 1/4tsp of baking powder.

Optima flour is a premix cake flour. You can use any sponge cake recipe instead.

Ovalette is a kind of sponge cake stabilize, you can omit it.

Palm sugar/gula melaka is a kind of coconut sugar, there is no substitue for this.