RECIPE - Sweet Corn Mousse Cake a Egg Yolk Sugar 4 pcs 30 gm b Egg White Sugar Salt 4 pcs 100 gm pinch c Flour 100 gm d Melted Margarine YEO'S Soya Milk 50 gm 40 gm

Method 1 Whip (a) until light and fluffy 2 Whip (b) until the batter feels stiff 3 Mix (a) and (b) until well blended 4 Fold in (c). Mix the ingredients until it is well combined 5 Lastly in (d). Mix everything until it is well balanced 6 Next,bake the mixture in 8 inches round mould 7 Temperature: 180°C for about 25 minutes 8 When the cake is well baked, unmould it immediately and let it cool

	Mousse Filling a Gelatine Water 11/2 50 gm b YEO'S Soya Milk Sugar 200 gm 50 gm c Egg Yolk 3 pcs d Whipped Cream 260 gm e Creamy Corn 160 gm

Method 1 Mix (a) and cook it over double boiler till dissolved 2 Cook (b) till boil 3 Pour (b) into (c). Mix well continue cook for a couple minutes by stirring constantly 4 Mix the above mixture with (a) then cool it over ice water and stir it constantly till it begin to thicken at the side 5 Immediately add in (d) mix till well blended 6 Lastly add in (e). Mix till well combined

Make Up 1 Slice the cake into 3 layers 2 Place one layer of the cake into 9 inches round mould 3 Pour 1/3 of the mousse filling onto it 4 Top with second layer of cake then pour another layer of the mousse filling onto it 5 Top with 3rd layer of cake and pour the remaining 1/3 of the mouse filling on top and level it 6 Keep refrigerated for at least 3 hours or more to let it set 7 Unmould the set mousse then cover the area with some whipped cream then coat it with toasted almonds slice 8 Mix creamy corn with jelly then spread it evenly on top of the mousse