Yam /Orange Mousse cake (Malaysian)

Ingredients
3 Eggs
190g Optima flour or Coles Ready Cake Mix*
40g Water
45g Corn oil
1/2 tsp Yam flavour and a little violet colouring

Put all ingredients in mixing bowl except corn oil and whisk till thick.
Then slowly add in corn oil, mix well and pour into a 8" lined cake tin.
Bake at preheated oven 180C for about 30 mins.
Remove cake from tin, leave to cool and cut cake into 3 slices.

*Cake mix from Coles supermarket Vanilla/butter favour or any basic Sponge cake recipe

Yam Mousse
300g Yam without skin ~ slice thinly & steam for about 20mins (cooked & soft)
200g Coconut cream + 20g water
15g Gelatine
1 Egg yolk
90g Sugar
300g Fresh cream
1 tsp Yam flavour and few drop of violet colouring

Soak gelatine with 2 tbsp water.
Blend steamed yam, coconut cream + water to smooth.
Pour smooth yam into a pot at medium heat, add in egg yolk and sugar~use hand whisk mix till sugar dissolved and add gelatine, stir till gelatine melted and just boiled ~ remove from heat.
Add yam flavour and few drop of violet colouring~mix well and leave to cool.
Whip up fresh cream till soft peak and fold into yam mixture.
Sandwich the cake layers with yam mousse in an adjustable cake ring.
Chill the yam mousse cake for at least 4 hours or overnight.

OR

Orange Mousse
250g Orange juice
60g Sugar
2 Egg yolks
15g Gelatine
300g Fresh whipping cream
1 tsp Orange flavour
1 tbsp Cointreau (optional)

In a pot, boil orange juice, sugar and gelatine together till sugar and gelatine dissolved.
Leave pot from fire, add in egg yolks and stir well quickly and go through a sieve, leave to cool. (If liquid is too waterly, put in fridge for about 5 mins to let it curdle a bit)
Whip up fresh cream till peak form and fold into orange mixture with a hand whisk, add in orange flavour and Cointreau.
Sandwich the cake layers with orange mousse in an adjustable cake ring.
Chill the orange mousse cake for at least 4 hours or overnight.

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