Milk: Adding milk to mousse cake can make the mousse cake taste more delicate and mellow, but it cannot be replaced by water.
Gelatin: is the main ingredient in making mousse cake, because gelatin has a strong solidifying effect, so gelatin is essential in making mousse cake.
Low-gluten flour: the main role of low-gluten flour is to make the cake embryo, add in small amounts, pay special attention to the amount.
Whipping cream: whipping cream is divided into animal cream and vegetable cream, the quality of whipping cream will determine the taste of the mousse, so it is generally best to use animal cream.
Sugar: Sugar in the mousse cake mainly plays a role in increasing the sweetness, maintaining the elasticity and luster. Using sugar and egg whites can make the light cream used in making cakes, so sugar is also essential in the production of mousse cake.