Optima sponge cake with strawberry mousse filling

Ingredients

• 250 g optima flour
• 250 g egg (about 5 medium eggs, weight is without shell)
• 60 g water
• 1 teaspoon ovalette
• 1 teaspoon vanilla extract
• 50 ml milk
• 60 g corn oil (or melted butter) - i forgot to add this

Mousse:

• 250 g Strawberry
• 100 g boiled water
• 1 tablespoon sugar
• 400 g whipping cream
• 1 teaspoon strawberry paste
• 25 g gelatine powder mixed with 100 g water

Coating:

• 200g whipping cream, whipped till stiff peak

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Preparation

• Put all the ingredients into a mixer bowl except cornoil/melted butter and whisk till thick and pale in colour.
• Fold in cornoil/melted butter and then pour into the 10" round tray and bake at 160 degrees C for 30 minutes (this timing is for half portion, increase timing if bake the entire recipe in one go). or till the surface bounces back when touched with finger.
• Unmould and leave to cool on a cooling rack. Repeat step 1-3.
• For strawberry Mousse:
  Puree the strawberry with water in a blender. Warm the puree and sugar (add more depending on strawberry and/or your taster preference) until the sugar is melted. Then add in gelatine mixture. Leave to cool.
• Whip the cream until soft peak only. Lighten puree mixture by taking out few tablespoons of the whipped cream and mix into step 5.
• Fold in balance whipped cream. Mixture will be quite loose. Place 1 layer of sponge on the cake ring/springform pan/loose bottom pan. Pour in strawberry puree+ cream mixture.
• Leave it to set in the fridge for 4 hours or overnight. Place 2nd layer of sponge cake over. Coat the cake with stiff whipped cream. Pipe border/decorate as desired.