Mousse Sponge Cake

Ingredients

• Canola oil, to grease
• 10 x 1cm-thick slices store-bought sponge Roll
• 1 x 240g pkt white chocolate, finely chopped
• 1 x 300ml ctn thickened cream
• 2 eggs, separated
• 1/2 tsp vanilla essence
• 1 1/2 tbsp water
• 2 tsp gelatine powder
• 250ml (1 cup) thickened cream, extra
• 2 tsp icing sugar mixture
• 1 x 50g bar Nestle Violet Crumble, coarsely chopped

Instruction

1. Lightly brush a 20cm (base measurement) springform pan with oil to grease. Line the base and side with plastic wrap. 
2. Place 6 sponge slices around the side of the pan. Place 3 sponge slices over the base and cut the remaining sponge slice into smaller pieces to fill in the gaps over the base.
3. Place the chocolate in a large heatproof bowl. Place 80ml (1/3 cup) of the cream in a small saucepan over medium heat and cook, stirring, for 3 minutes or until it just comes to the boil.
4. Pour the cream over the chocolate. Use a metal spoon to stir gently until the chocolate melts and the mixture is smooth. Quickly stir in the egg yolks and vanilla.
5. Place the water in a small heatproof bowl. Sprinkle with the gelatine. Place the bowl in a small saucepan.
6. Add enough boiling water to the saucepan to come halfway up the side of the bowl. Use a fork to whisk until the gelatine dissolves. Stir into the chocolate mixture.
7. Use an electric beater to beat the remaining cream in a bowl until soft peaks form. Use a clean, dry electric beater to beat egg whites in a separate bowl until soft peaks form.
8. Use a metal spoon to fold the cream and egg whites into the chocolate mixture. Pour into the prepared pan. Cover and place in the fridge for 6 hours or until firm.
9. Place the cake on a serving plate. Use an electric beater to beat the extra cream and icing sugar in a bowl until soft peaks form.
10. Spread over the top of the cake. Top with the Violet Crumble to serve.