Cappucino Mousse Cake (9")

Second try decoration 

Intro
Wilson's mother which also my God-mother, mentioned it before that this is a very difficult to bake cake, must have seen the progress only will know how to bake it and have basic sponge cake skill(which i haven't). For days Wilson pursue her mother to "try la" so he is successful in the end. For me personally, if I don't learn it now, when will i ever learn right? so here we go..

Ingredient (A)

•     120g        High ratio flour                
•      3/4 tsp    Baking powder               
•      5g           Nescafe*instant coffee    
•      80g         Corn oil                          
•      6(110g)   Egg yolk                       
•      80g         Water                             
•      10g         Glycerine (optional)       (function as perseverance and keep it soft even for days)
•      1tsp         Cappuccino Flavor        

Ingredient (B)

• 3(130g)   Egg White                        
• 120g       Castor Sugar                      
• 1/4tsp     Cream of tartar                   

Method:
1. Mix ingredient(A) until the batter is uniform, (Hand beat)
     - put flour and baking powder in a mixing bowl.
     -Mix nescafe with water first
     -put oil, egg yolk, nescafe water and cappuccino in the middle of the bowl
     - Start with the middle first then only side flour, stir with only one direction
     - Set it aside
2.(B) whisk egg white and cream of tartar on high-speed until it start to foam
3. add sugar and continue to whisk on high speed
4. Reduce to medium speed for 2-3 minutes until a stiff peak consistency
5. Transfer meringue(B) into the Cappuccino batter and mix lightly and evenly with a spatula
6. bake at 180'C for 45 minutes.
7. Turn upside down to let it cool, to maintain a nice shape (better if with the mould that can be separate)

Mousse creme Ingredients
(A) 3              Eggs yolk
      95g          Castor sugar               
      8g            Nescafe                      
      1tsp(5g)  Cappuccino Flavor   


(B) 15g           Gelatine                                  (B) dissolved it, and none stop stirring
      45g           Water                         
(C)480g          UHT whipped cream               (C) Hand whip only
(D) 250-300g  whipping cream                       (D) topping (machine allow)

Method
1. Double boil ingredient (A) until sugar had dissolved.
    Double boil the gelatine mixture and add into (A) and mix it. Cool slightly before use
2. Fold in whipped(C) with hands only, stop once smooth(don over beat it)
    then cream to egg mixture(A&B) together, keep it in frigde until harden(Mousse)
3. Beat the (D) with mixer and keep it in frigde to harden it 2.
4. Sandwich slices of cake into 3 and spread the mousse it in between layers
5. Decorate with whipping cream(D)

tips: GIVE YOUR SELF A CLAP! THIS IS A NOT AN EASY JOB!