date:Jul 17, 2014
in 2 more batches, with remaining egg white. Cover surface with plastic wrap.
4. Spray a 7.5cm-deep, 8.5 x 17cm loaf pan with oil and line with plastic wrap. Turn the cakes onto a sheet of non-stick baking paper. Remove the top sheets of paper. Line the base and sides of the prepared loaf pan with cake, cutting to fit. Reserve excess cake. Cut two 8.5 x 17cm rectangles from the reserved cake.
5. Spoon half the mousse over the cake base and smooth the surface. Top with 1 cake rectangle, pressi