Crazy for Photography: Lemon Peach Mousse Cake

Seems I've stopped baking for quite some time, since I was clearing my leave brought forward from last year last Friday, and we girls were having birthday celebration for 2 March babies, so, I think it's the best time to polish up my baking skill again...

The making of this continental cake is divided into 2 parts:

1. The making of sponge cake

Ingredients A:
4 egg yolk
15g sugar
1/2 tsp vanilla essence

Ingredients B:
4 egg white
100g sugar

Ingredients C:
100g plain flour
50g corn oil

The ingredients for sponge cake

Method:
1. Egg yolk mixture: whip ingredients A until light and fluffy.
2. Egg white mixture: whip egg white until soft peak, add in sugar in ingredient B, continue whipping until stiff.
3. Mix the egg white mixture with egg yolk mixture until well-blended.
4. Fold in flour, mix until well-combined. Add in corn oil, mix until well incorporated.
5. Pour it into a greased and lined 20cm round mould.
6. Bake at 180 degree Celsius for 30 minutes. Remove the cake immediately when baked.

Tada… the cake turned out great!

2. The making of Lemon Peach Mousse

Ingredients A:
50g lemon juice
70g sugar

Ingredients B:
1 egg yolk

Ingredients C:
1 1/2 tbsp gelatine
70g water

Ingredients D:
250g whipped topping cream
adequate sliced peaches
Topping: 150g whipped topping cream

The ingredients for the mousse

Method:
1. Cook ingredients A until boil. Pour it into ingredient B, mix until well-blended. Continue cook for a while.
2. Premix ingredients C and melt it over double boiler. Add it into the above mixture mix until well-blended.
3. Let it cool over cool water to 30 degree Celsius, immediately add in ingredients D and mix until well blended.
4. Slice the sponge into 3 layers. Place one layer of cake onto a 20cm loose bottom round cake mould. Pour half of the lemon mousse over the cake and place some peach slices on top.
5. Top with second layer of cake, then pour the remaining lemon mousse onto it and place some peach slices on top.
6. Top with third layer of cake, and keep it refrigerated until firm.
7. Cover the whole cake with shipped cream. Dust the top with some cocoa powder, pipe some chocolate cream to decorate. [To make chocolate cream, just mix the whipped topping cream with some chocolate paste until evenly blended.]