Preheat the oven to 180˚C. In a medium bowl, combine the egg yolks, full cream milk, vegetable oil, sugar, and blueberry jam. Whisk them together.
Sift the flour and baking powder into a separate medium bowl. Add the salt and whisk to combine. Pour the wet ingredients into the dry ingredients and whisk well.
In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until it becomes foamy. Gradually add the remaining ingredients until soft peaks form and the egg whites are glossy.
Pour the egg yolk batter into the egg whites and fold with a spatula to combine them together. Pour the batter into angel baking tray which is lined with baking paper. Bake for 30 minutes.
Potato Mousse Cake
Combine the U.S. Potato Flakes and full cream milk into a pan and boil on low heat. Mix it all together and whip it until you have a sticky consistency.
Whip the whipping cream but not too hard. Boil the sugar and water until it reaches 115°C. Add in the egg yolk and mix until it becomes smooth and gently fold the cream slowly.
Spread the potato filling onto the chilled sponge. Cover and chill for 4 hours or overnight.
Place the blueberry purée in a small pan with the sugar and heat for a few minutes until the blueberry purée starts to boil. Slowly add the corn flour into it and whip until it has a sticky consistency.
Garnish with the blueberry coulis and seasonal fruits as shown in the picture.
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