Cake:

• 2 eggs
  

• 1 tsp (5 ml) vanilla
  

• 1-1/4 cups (300 ml) Five Roses All Purpose Flour
  

• 1 cup (250 ml) granulated sugar
  

• 2 tsp (10 ml) baking powder
  

• 1/2 tsp (2 ml) salt
  

• 1/2 cup (125 ml) butter, softened
  

• 1/2 cup (125 ml) milk
  

Mousse:

• 1 pouch unflavored gelatin
  

• 1/4 cup (50 ml) cold water
  

• 2 egg yolks
  

• 3/4 cup (175 ml) granulated sugar
  

• 1/2 cup (125 ml) hot milk
  

• 8 squares white chocolate, finely chopped
  

• 1-1/2 cups (375 ml) 35%whipping cream
  

• 3 cups (750 ml) fresh strawberries
  

Cake: Preheat oven to 350ºF(180ºC). Butter a 9-in (23 cm) round spring pan. Beat eggs and vanilla. Set aside. In large bowl mix together flour, sugar, baking powder and salt. Beat butter into flour mixture for 1 min. Beat in eggs; gradually add milk. Beat until fluffy. Scrape batter into prepared pan. Bake for 30 min. Cool in pan.

Mousse: In blender place gelatin and water. Let stand for 1 minute. Add egg yolks, sugar and milk; blend well. Transfer to saucepan and cook, stirring, over medium heat for about 5 min. or until thick enough to coat back of spoon. Stir in chocolate until smooth. Cool to room temperature. Whip cream until stiff. Using rubber spatula, gently fold cream into chocolate mixture.

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Cut berries in half and arrange some in a row, cut side facing out, along side of spring form on top of baked cake. Scatter remaining berries over cake. Spoon mousse on top of berries; spread to cover evenly. Refrigerate for 2 hours or until mousse is set.

For "free" recipes call Five Roses at 1-800-561-3455 or visit www.fiveroses.ca.

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