Ingredients

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

Description

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