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1
Beat all the ingredients together until thick and fluffy at high speed.
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2
Lower speed gradually add in black sesame paste, mix well and lastly add corn oil into it, mix well again.
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3
Pour batter into 2 pieces 8 inches (lined) square tray.
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4
Bake at preheated oven 180C for about 8-10 mins.
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5
Remove cake from cake tray immediately after baked.
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6
Leave to cool on wire rack.
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7
Soak gelatine powder with water for 5 minutes and heat it over a hot water bath.
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8
Add sugar and black sesame paste to the yoghurt, stir well until sugar dissolved then slowly pour in gelatine (cool down gelatine a little if it is still hot), stir well again.
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9
Whip up fresh topping cream to soft peak form and mix into the black sesame mixture.
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10
To Assemble
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11
Place the first layer of sponge cake at the bottom with a square cake ring. Brush sugar syrup on cake.
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12
Pour half of the black sesame yoghurt mousse onto the sponge cake and spread the mousse evenly with a palette knife.
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13
Place the second layer of the sponge cake (brush sugar syrup) onto the mousse and spread remaining mousse on it. Using a scraper to level the top.
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14
Chill the cake for at least 4 hours or till overnight.
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15
Take a sharp knife and run it around the edge of the cake to loosen the cake from the cake ring and trim sides of cake.
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16
Decorate as desired with some toasted black sesame seeds on top.
