How to make Sunshine Coast Mousse Cake

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  1. Separate the egg yolk and egg white.Remember to wipe the bowl clean and there is no water or oil.Add 25 grams of fine sugar to the egg yolks and beat until the color becomes lighter.

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  2. Add milk and olive oil, stir evenly, and add 100 grams of low-gluten flour Sift into the egg yolk batter.Mix evenly, remember to stir!

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  3.Start to beat the egg whites.Add 60 grams of granulated sugar to the egg whites in three separate batches.Just whip it until it becomes wet, like the small sharp corners in the picture.

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  4. Mix the beaten egg whites and egg yolk paste, remember to stir ! After mixing, pour the batter into the mold (I used an 8-inch mold, reduce it by half for a 6-inch mold), preheat the oven to 170 degrees, and bake for 45 minutes.Yes, this is a perfect chiffon cake and a cake embryo.

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  5.While the chiffon cake embryo is cooling, let’s prepare the mousse.Melt three pieces of gelatine in hot water, pour in the yogurt and mix well.spare.

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  6. Add 50 grams of granulated sugar to the whipping cream and beat until dry and foamy.

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  7. Mix the whipping cream and milk solution and stir evenly, stir! Pour part of it into the mold, put the chiffon cake base, and then continue to pour the remaining mousse solution.

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  8.Put the cake in the refrigerator to chill.Now can we make the sea? Melt a piece of gelatine in insulated water, stir in Sprite and Blue Ice, stir thoroughly and put it in the refrigerator.

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  9. After refrigeration and setting, scrape the Bingrui jelly with a spoon and spread it on the mousse Sift the cake, use a sieve to sift the cocoa powder on the other side, place the ocean chocolate, and a full-hearted ocean yogurt mousse cake is completed!