Lemon Ice Cream Mousse Cake

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