Cake Batter
| 6 | tablespoons | cake flour, sifted |
| 3 | eggs | |
| 6 | tablespoons | (heeped) icing sugar |
| 2½ | tablespoons | melted butter |
| ½ | teaspoon | vanilla essence |
| â…“ | cup | strawberry jam |
Strawberry Mousse
| ½ | cups (100 gram ) | instant strawberry jelly |
| 1 | teaspoon | gelatin |
| 1 | cup | hot water |
| 1 | yolk | |
| 1 | egg white | |
| ½ | cup | Whipping cream |
| 1 | tablespoon | strawberry jam |
Beat the eggs in a medium size mixing bowl with an electric egg beater until slightly fluffy. Pour in one by one tablespoon icing sugar and beat until very pale in colour and fluffy. Add melted butter to the egg mixture and turn off the machine. Fold in cake flour and vanilla. Divide cake batter into 2 portions. Pour the batter into a 9″ square plastic container, lined with waxed paper and microwave, uncovered, at High (600-700 Watts) for 2 minutes each. Turn cake up side down onto the wax paper, topped with icing sugar. Roll up together with waxed paper tightly. Leave to cool and unroll, spread strawberry jam on top and roll again without waxed paper. Slice and arrange on the bottom and around the inner side of the round medium size pudding mold.
Strawberry Mousse
Dissolve instant jelly and gelatin in hot water in a one quart measure, microwave, covered with plastic wrap, at High for 1 minute. Pour a stream of yolk in the jelly mixture, stir well. Leave in refrigerator for 20 minutes. Beat egg white and strawberry jam. Stir in whipping cream and the jelly mixture until well blended. Pour the mixture into the cream whipper. Whip the cream with 1 pulb of nitrous oxide. Squeeze the mousse into the prepared mold and refrigerate at least 3 hours before serving.
Author: Kyren Abbot
Passionate about demystifying women's health, Kyren Abbot is a health contributor focused on holistic wellness. Through her writing, she aims to simplify complex health topics and empower women to thrive in every stage of life