Source: by Chef Tim Meiggs, Grouper’s Grille, Corolla, N.C.
Sponge Cake
2 tablespoons milk
1 tablespoon unsalted butter
2 eggs
1 egg yoke
6 tablespoons flour, sifted
1/2 teaspoon baking powder
Heat the milk and butter until warm. Whisk together the sugar, eggs, and egg yolk in a metal bowl and place over barely simmering water for five minutes, or until the sugar is dissolved. Remove from the heat and whip with an electric mixer on high speed for five minutes, or until tripled in volume. Fold in the flour and baking powder until combined. Add the warm milk mixture and fold until just combined. Spread the batter into a parchment-lined and buttered 9 x 13-inch pan. Bake at 400º for 10 minutes or until light golden brown. Cool in the pan.
Strawberry Banana Mousse
1 pound strawberries
1/2 pound bananas
1 cup granulated sugar
2 cups heavy cream
1 tablespoon cornstarch
1/4 cup Puerto Rican Rum
Place strawberries, bananas, rum and sugar in saucepan and reduce by half. Add cornstarch and puree in food processor.
In electric mixer, whip heavy cream until stiff peaks form. By hand, fold strawberry mixture into the whipped cream.