Ingredients for Sponge cake:
120 gm. cake flour
80 gm. melted butter
4 nos. eggs
120 gm. castor sugar
a pinch of salt
1/2 tsp. of vanilla essence
Ingredients for white chocolate mousse:
9 gm. gelatine powder
45 gm. water
1 egg yolk
40 gm. fresh milk
80 gm. white chocolate
135 gm. whipped cream
Method for sponge cake:
(1) Whisk eggs and sugar till thick and fluffy, pale in colour.
(2) Sift in cake flour and salt and fold gently.
(3) Pour in melted butter and vanilla essence.
(4) Pour into a rectangle tray 10" x 14" and bake at 190C for about 10 mins.
(5) Cool cake onto wire rack and cut into small pieces to fit into a heart shaped petite cake ring or any petite cake rings of your choice.
Method for white chocolate mousse:
(1) Mix gelatine powder with water and let it bloom for 5 mins. before melting it over simmering hot water or microwave.
(2) Whisk whipping cream until fluffy and set aside.
(3) Melt white chocolate over hot simmering water.
(4) Whiske egg yolk and fresh milk over hot simmering water.
(4) Add in dissolved gelatine mixture into the gelatine and stir thoroughly. Add in melted white chocolate and mix till smooth.
(5) Fold in whipped cream.
(6) Pour filling into the petite moulds with a thin sponge as the base.
(7) Chill till mousse set. Remove cake rings.
(8) Garnish top with white chopped chocolate and fresh fruit.
14 comments:
Wow, these look delicious!
Yochana,
That is beautiful... you are real talented............. speechless to comment further.
Thanks cindi,
rgds
Hi Aunty Yochana
What a beautiful cake this is. You are really an amazing baker..
By the way aunty, I have 3 of the tear-drop shape ring and another 3 heart shaped rings, may I know this recipe can yield how many cheesecake of this size?
Also, can i replace the white chocolate to bittersweet chocolate instead?
Thanks....May.
Hi May
I can't remember exactly how many it yields but if I'm not wrong, it should be around 8.
If you change the white chocolate to bittersweet chocolate, then you'll get a chocolate colour instead of white. Yes you can use the bittersweet chocolate.
rgds
Hi Aunty Yochana,
Thank you so much. I will try out this recipe tomorrow...Will let you know how it turned out soon.
Regards
May
Hi Aunty Yochana,
Have just tried out this recipe today. Substituted white chocolate to dark chocolate converture and boy, was it bitter...hehehe. But overall it was really good though.Had some chocolate cake last week and thought perhaps I should slow down abit on the sweet chocolate...Hehehehe. I'm planning to give some to my boyfriend tomorrow..Just hope that he likes it just as much as I do...
But anyway, thanks alot for posting this wonderful recipe online.
Regards...May..
HI May,
Hope your boyfriend likes it.
Cheers!!
rgds
Aunty,
If I don't want to use the heart cake ring, how big the tin should I use? I tot of making using a normal tin.
Hi delia,
Use a 8" round cake ring will do.
rgds.
hey!
I TRIED THIS RECIPE AND I MUST SAY THIS WAS BY FAR THE BEST CAKE EVER TURNED OUT FOR ME.EVERYTHING WAS PERFECT! THE SUGAR CONTENT, THE CREAM, EVERY SINGLE THING.
BUT SINCE I'M A NEWBIE TO THE BAKING WORLD I'M BOUND TO MAKE MISTAKE. SOMEHOW THE CRUST OF THE CAKE WAS HARD, COULD IT BECAUSE OF THE EXCESS BUTTER OR OVERBAKING. OH YES! I USED ALL PURPOSE FLOUR INSTEAD OF THE CAKE FLOUR AS MENTIONED IN THE RECIPE AND HAD ADDED 1 TEA SPN OF BAKING POWDER. I HOPE THAT'S FINE.
CAN U PLEASE HELP ME FIX THIS PROBLEM?
THANX ONCE AGAIN. THIS CAKE WAS WORTH THE EFFORT:)
Hi wafah,
Baked cakes are bound to have hard crust and for most bakers, they will just slice off the hard crust and use the inner part as a sponge cake for their mousse cake.
rgds
hello, may i know whether the whipping cream used is dairy whipping cream or non-dairy whipping cream? thanks
hello, may i know whether the whipping cream used is dairy whipping cream or non-dairy whipping cream? one more thing, dairy whipping cream is unsweetened whereas non dairy whipping cream is sweetened? thanks
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