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- 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
View Full Recipe at Anncoo's Hobby
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