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

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Preparation

• Soak 10g gelatin powder and 30g water for 5 mins.
  In a pot boil sugar, water, lemon juice, orange juice and lemon zest together then add in soaked gelatin stir till gelatin melted. Off heat, add egg yolk ~ stir well with a hand whisk and leave lemon liquid mixture till cool.
  Chill lemon liquid mixture in the fridge for one hour till liquid curdled. Use hand whisk to stir lemon liquid mixture again to smooth before adding fresh topping into it.
  Whip up fresh topping cream till peak form and mix it into the lemon liquid mixture
  Place one slice of chocolate sponge into a cake ring and pour half of lemon mousse on it and cover with another slice of chocolate sponge cake ~ pour in the remaining lemon mousse on top.
  Put the lemon ice cream mousse cake in the freezer for 2 hours then pour lemon sauce on top.
  
  Lemon sauce
  
  1 Egg yolk
  55g Sugar
  20g Lemon juice
  100g Fresh milk
  1/2 tsp Lemon zest
  a small drop of lemon coloring
  Mix all the ingredients with a hand whisk in a double boiler and stir mixtures thickened.
  Cool down mixtures a little and gently pour on to the lemon ice cream mousse cake.
  Let the lemon sauce spread evenly on the cake by shaking the cake tin gently.
  Put the ice cream cake back to the freezer for several hours or till overnight.
  Kitchen note: Put the ice cream cake back to the chiller one hour before cutting if you prefer a softer ice cream cake