Enchanting Moonlight Yuzu Mousse Cake

Allergens

Eggs, Dairy (Milk, Cream)

Ingredients

• 3 large eggs, separated
• 6 tbsp granulated sugar
• 1/4 cup cornstarch
• 1/4 cup gluten
• free flour
• 2 tsp baking powder
• 1/4 cup milk
• 1 tsp vanilla extract
• 50g white chocolate, finely chopped
• 1/2 cup fresh yuzu juice
• 2 tbsp honey
• 1/2 cup heavy cream

Instructions

1. Preheat oven to 350°F (180°C). Grease and line an 8 inch (20cm) cake pan.
2. In a large bowl, beat egg yolks with 1/4 cup sugar until pale and creamy. Add cornstarch, flour, baking powder, milk, and vanilla extract whisk until smooth.
3. In another bowl, beat egg whites until frothy. Gradually add the remaining 2 tbsp of sugar and continue beating until stiff peaks form.
4. Fold the egg white mixture into the yolk mixture gently, until well combined. Pour batter into prepared cake pan and bake for 25 30 minutes, or until a toothpick inserted comes out clean. Cool completely on a wire rack.

Chef’s Insight

To achieve the perfect texture for the mousse, use a hand mixer or stand mixer with a whisk attachment to whip the cream until it forms soft peaks.

Notes

For a stronger yuzu flavor, consider incorporating yuzu zest into the sponge cake batter.