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Sponge roll and white chocolate mousse cake
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Prep Time:
40 minutes
Cook Time:
5 minutes
Total Time:
45 minutes
Indulgent mousse cake topped with chocolate honeycomb and a touch of honey.
Ingredients:
  • Canola oil, to grease
  • 10 x 1cm-thick slices store-bought sponge Roll
  • 1 x 240g pkt white chocolate, finely chopped
  • 1 x 300ml ctn thickened cream
  • 2 eggs, separated
  • 2.20 gm vanilla essence
  • 30.00 gm water
  • 6.00 gm gelatine powder
  • 250ml (1 cup) thickened cream, extra
  • 6.00 gm icing sugar mixture
  • 1 x 50g bar Violet Crumble, coarsely chopped
Instructions:
  • Grease a 20cm springform pan and line it with plastic wrap. Arrange 6 sponge slices around the sides and 3 on the base. Cut the remaining sponge slice into smaller pieces to fill any gaps on the base.
  • Place the chocolate in a large heatproof bowl. Heat 80ml (1/3 cup) of cream in a saucepan over medium heat until it just boils. Pour the hot cream over the chocolate and stir until smooth. Add the egg yolks and vanilla, stirring quickly to combine.
  • In a small heatproof bowl, combine water and gelatine. Set the bowl in a small saucepan and pour enough boiling water around it to reach halfway up the bowl. Whisk with a fork until the gelatine dissolves, then stir it into the chocolate mixture.
  • 1. Beat the remaining cream in a bowl with an electric beater until soft peaks form. 2. In a separate bowl, use a clean, dry electric beater to beat egg whites until soft peaks form. 3. Gently fold the cream and egg whites into the chocolate mixture using a metal spoon. 4. Pour the mixture into the prepared pan, cover, and refrigerate for 6 hours or until firm.
  • Transfer the cake to a serving plate. Whip the additional cream and icing sugar in a bowl using an electric beater until soft peaks form. Spread the cream mixture generously over the cake. Garnish with crumbled Violet Crumble before serving.

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