Honeydew Mousse Cake Recipe

Ingredients

• Sponge Cake Ingredients
• (for 1 - 8" cake round tin & 1 - 9" square baking tray)
• 4 Large Cold eggs
• 250g Optima flour
• 50g ice water
• 60g Corn oil
• 1 tsp Honeydew essence
• 1 Whole Honeydew Melon (about 700g)
• you can also use Rock Melon (Cantaloupe) to replace Honeydew Melon
• 220g Honeydew flesh, blended into puree and measure honeydew puree to 160g & mix with 2 tsp lemon juice
• 75g Coconut milk (Kara brand)
• 15g Gelatin (soak with 3 tbsp of water)
• 50g Sugar
• 225g Fresh (non dairy) topping cream
• 220g Honeydew flesh (pureed) strain and measure to 150 or 160g and add up water to total 250g
• 1/2 tsp Gelatin
• 1/2 tsp Agar agar powder
• 50g Sugar
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