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Vanilla sponge with chocolate truffle mousse cake

• Prepare a 16 cm springform tin by buttering the sides and base; set up a water bath for the initial mixture.
• Make the sponge: whisk 2 eggs with 50 g caster sugar over simmering water until 42°C, then remove from heat and beat until volume increases and thickens to ribbon stage; add ¾ tsp vanilla extract.
• Fold in 50 g cake flour with ¼ tsp sodium bicarbonate in batches, avoiding overbeating to prevent gluten development; pour into the tin about a quarter full and bake at 180°C for 15–20 minutes; cool and refrigerate.
• Prepare an egg-yolk base: whip 4 egg yolks; make a syrup from 60 g sugar and 15 ml water, heat to 125°C, then gradually beat the hot syrup into the yolks until thick and voluminous.
• Whip 120 g heavy cream (at least 28% fat) to form a stable foam; set aside.
• Melt high-quality dark chocolate (about 70% cocoa) using a steam bath; dissolve 1 g powdered sugar in a small amount of hot water and mix with the melted chocolate; once smooth, fold the yolk foam into the chocolate, then fold in the whipped cream and add gelatin solution.
• Assemble: cut the sponge into two halves; place the bottom layer back in the tin, spread two-thirds of the chocolate mousse, cover with the second sponge, then add the remaining mousse to form the top layer.
• Refrigerate about 4 hours to set the gelatin; cake can also be frozen for later use.
• Result: vanilla sponge with chocolate truffle mousse cake; flavor described as superb, with a rustic presentation.