Vanilla Sponge ingredients:
1/2 cup sugar
1 teaspoon vanilla essence
11/2 cups flour
1 teaspoon baking powder
1 cup milk
Beat sugar and butter until creamy and fluffy.
Add vanilla and eggs beating well after each addition.
Sieve flour and baking powder directly into the bowl and fold until flour is almost fully incorporated.
Add milk and fold until well combined.
Bake in a preheated Oven at 190 degrees for 35 minutes.
Lemon Curd Ingredients:
2 egg yolks
80ml fresh lemon juice
1 tablespoon lemon zest
2/3 cup sugar
Whisk eggs yolks and add lemon juice, lemon zest, sugar and stir until well combined.
Add the mixture to a saucepan over a medium heat and stir with a wooden spoon. (If you run your finger against the back of the spoon and the mixture doesn’t come together it is ready)
Add the butter and stir until melted and well combined.
Run the mixture through a sieve into a mixing bowl
White chocolate mousse ingredients:
4 teaspoons gelatin
2 eggs ( separated)
1/2 cup sugar
300g melted white chocolate
1/2 cup fresh cream
Add gelatin to water and let sponge for a few minutes.
Place over boiling water and leave to melt until translucent
Heat milk in a saucepan but don’t boil.
Beat egg yolks and half of the sugar.
Pour half of the milk into the egg mixture beating constantly. Pour the mixture back into the pot with the remaining milk and boil over a low heat for 2 minutes. Remove from heat.
Add gelatin to egg mixture and leave to cool for a few minutes.
Add melted chocolate to egg mixture and stir well.
Beat egg whites with remaining sugar until soft peak and fold into egg mixture, until smooth.
Whip the cream until stiff peaks and fold in.
Assemble the cake:
Start by slicing the vanilla spong in half to get 2 equal halves.
Pour à think layer of mousse into a spring form cake pan. Followed by the lemon curd (making sure it doesn’t reach the sides) pour the rest of the mousse and the cake in the pan. Freeze overnight.
Mirror glaze ingredients:
11/4 cups water
11/2 cups sugar
1 can condensed milk
60g gelatin powder
3 cups white chocolate
1 Tablespoon yellow gel food coloring
Boil water, condensed milk and sugar for 1 minute. Remove from heat.
Add gelatin to water and leave to sponge for a few minutes then add to the sugar mixture.
Pour the mixture over the chocolate and leave to stand for 2 minutes.
Using a hand blender carefully blend with a hand blender then sieve the mixture into a large jug. And food coloring and blend again with hand blender.
When ready to use the glaze pour it gently over the cake.