Sumber : Chef Alan
3 nos. Extra Large egg yolks of about 90 gm. each (or use 4 medium eggs of about 60 gm. each)
100 gm. castor sugar
120 gm. Self Raising flour
1/2 tsp. Baking powder
1/2 tsp. Bicarbonate of Soda
50 gm. Corn oil
1 teasp. vanilla essence
3 1/2 X.Large egg white (or use 4 1/2 medium eggs)
1/4 teaspoon Cream of Tartar
60 gm. castor sugar
30 gm. cocoa powder + 120 gm. of hot water - stir till smooth
(1) Mix egg yolks, sugar, oil, SR flour, baking powder, bicarbonate of soda and vanilla essence into a mixing bowl and stir with a wooden spoon.
(2) Add in cocoa mixture and stir together till smooth.
(3) Beat egg white with cream of tartar for 2 mins, then pour in sugar gradually till egg white becomes fluffy but not too stiff.
(4) Fold the egg yolk mixture into the egg white mixture. Do not overmix otherwise the egg white will be deflated and the cake will sink. If you feel that you are mixing too long and can still see traces of egg white it means that you have overbeat your egg white. Stop mixing anymore, don't worry about the egg white traces, just pour into a 9" round cake tin and bake.
(5) Bake at 175C for about 50 mins. or till cooked.
(6) Cool the cake on wire rack and then slice into 3 layers.
250 gm. Non-Dairy Whip Cream
150 gm. Dairy whip cream
1 tsp. Vanilla essence
1 level Tablespoon of Gelatine powder - mix together with- 4 Tbsp. water and microwave for 20 secs
50 gm. Cocoa powder ) mix together
80 gm. icing sugar )
1 1/2 Tablespoon of Nescafe )
1 1/2 Tablespoon of hot water ) mix together
2 large ripe Del Monte Bananas - slice thickly
Coating for the cake: Put into a mixing bowl and double boil till mixture thickens.
Cool before pouring onto cake.
35 gm. cocoa powder
50 gm. sugar
150 gm. Dairy whipping cream
80 gm. chocolate - chopped
30 gm. Butter
Method for the mousse:
(1) Beat the two whip cream separately.
(2) Mix all the ingredients together.
(3) Spread 1/3 of the mousse on the first layer of sponge cake, lay the slice bananas on top and then top up with another layer or sponge, continue till the last layer of sponge is used up.
(4) Cover the whole cake with the balance mousse and keep in the refrigerator till the mousse sets.
(5) Pour the coating onto the cake and let the chocolate mixture flows down the side smoothly.
(6) Decorate the cake and put into the frige till coating sets.
(7) Slice with a warm knife and serve.