I love mousse cakes and this was the 2nd time I tried to make mousse cakes back in 2005. hehe~ This mousse cake is light and very fruity. I liked it a lot, so did my friends~ It's a great cake for summer!

Ingredients (8 inch)

Chiffon Cake Base

3 eggs, 7 1/2 tablespoons white sugar, 90g cake flour, 1 teaspoon baking powder, 1/8 teaspoon salt, 3 tablespoons vegi oil, 4 tablespoons milk, Grand Marnier (or Rum) 1 tablespoon

Peach Mousse

330g can peach (drained), 200g peach juice (the juice in the can), 105g white sugar, whipping cream 400g (500 ml), gelatine powder 24g, cold water (just enough to soak the gelatine)

Topping (optional)

Peach flavor JellO-O, a few slices of peach

(Please visit Glossary for explanations of ingredients and baking terms)

Difficulty: ★★☆☆☆

To make the Chiffon cake

1.Preheat oven to 180C. Mix all liquid ingredients except oil. Add half of the sugar and stir until all dissolved. Pour in oil and mix until all combined.

2. Sift cake flour, baking powder and salt together. Combine it with the liquid mixture. Then blend in egg yolks.

3. Beat the egg whites with electric mixer. Add the rest of sugar in 3 times into the egg whites and beat the egg white until stiff peaks form.

4. Pour 1/3 of the egg white into the egg yolk mixture. Fold the batter a few times until all combined. Pour the rest of egg white in, fold the batter until combined.

5. Bake the cake at 180C for 15 min and then turn the temperature down to 160C and bake for another 10 min.

6. Flip the cake over cooling rack. Take the cake out of the mold and slice horizontally into slices of desired thickness after cooled.

To make the mousse

1. Chop the peach into small cubes or blend it into paste (more smooth with paste but I like eating little cubes of peach with the mousse )

2. Sprinkle gelatin on water, let it sit for 3 min to become spongy, and then soak the gelatine over hot water until all dissolved.

3. Heat up the peach juice and sugar together until all sugar dissolved. Blend in peach cubes/past). Pour in gelatine and mix well. Turn off the heat.

4. Whip the whipping cream with electric mixer at medium speed until fluffy but still can flow a bit (like smoothies). NOTE: Easier with an ice bath, especially in summers.

5. Combine 1/3 of whipped cream with cooled peach juice mixture, and then combine with the rest of whipped cream (just like mixing egg whites and egg yolk mixture).

6. Place a slice of Chiffond cake. Pour in mousse. Put the cake in fridge for at least 2 hours to firm.

To make the topping (optional)

1. Prepare the jelly solution as instructed on the Jello-O box.

2. Place slices of peach on top of the cake. Pour in the cooled jelly solution. Put the cake in fridge until firm.