Durian custard mousse cake

Method :
For Sponge Cake :
1. Sift cake flour, set aside. Line bottom and sides of 6” cake tin with parchment paper, set aside.
2. Pre-heat oven to 170degC. Position rack at the lower bottom of the oven.
3. With an electric mixer, whisk eggs and sugar on HIGH speed for about 5 to 7 mins, until the batter double in volume and is ribbon-like (the beater should leave a ribbon-like texture when the batter is lifted up). Turn to LOW speed and whisk for another 1 to 2 mins. Whisking at low speed helps to stabilise the air bubbles in the batter.
4. Add sifted cake flour into the batter. With a spatula, gently fold in the flour until well blended. Take care not to deflate the batter. (To ensure proper folding in of the flour, you can add the flour in three separate additions.)
5. Add the melted butter, fold with spatula until well blended
6. Add in fresh milk, vanilla extract and fold in gently with spatula.
7. Pour the batter into the pan and bake for 20~25 mins, or until a skewer inserted in the centre comes out clean. Unmold and invert onto cooling rack, cool completely.

For Custard :
1. Mix the egg yolks with two teaspoon of milk in a bowl until well combined.
2. Then, mix in the flour and make sure there is no lumps.
3. Place the milk in a saucepan with vanilla extract and sugar, bring to the boil.
4. Once the sugar dissolve in the milk, gradually pour onto the eggs mixture and stir then pour back into the pan.
5. Return to the heat and using a whisk, lightly stir the mixture to thicken, do not boil. As the egg yolks warm, it will thicken to create custard. Keep stirring until it coats the back of the spoon.
6. Remove from the heat and keep stirring and add in the butter.
7. When the custard slightly warm add in rum.
8. Pour the custard into a shallow bowl and cover with cling wrap. Place it into the fridge when it completely cool down and ready to use.

For Durian Mousse :
1. Pour water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.
2. Blend durian flesh and custard just to combine. Don't over blend the mixture.
3. Whip fresh cream and fold it into the durian mixture with gelatin solution and mix well

To assemble :
1. Trim the sponger cake to about 10-15cm smaller than the 6" removable base cake tin.
2. Slice the sponge cake into half horizontally and lay one slice on the cake tin as base.
3. Pour in half of the durian mousse on top of the cake then top up with another layer of the sponge cake.
4. Pour the balance mousse on top of the sponge cake and level it.
5. Leave the cake in the chiller (or freezer if you prefer ice cream texture) to let it set for at least 3 hours.
6. Remove the cake from the cake tin and deco as your desire.