To make the base, you need:
125g sponge mix, 2 1/2 eggs, 25g butter, 25g water

Instructions:
1) Whisk sponge mix, eggs and water together. 2) Fold in butter. 3) Bake at 160 degrees for 30-45 minutes. 4) Remove from oven and slice lengthwise into four layers.

To make the popcorn mousse, you need:
80g eggs, 38g egg yolks, 100g white chocolate, 20g sugar, 200g popcorn purée, 1 1/2 gelatin leaves, 390g whipped cream

Instructions:
1) Whisk eggs, yolks and sugar over water bath. 2) Add white chocolate, gelatin and purée. 3) Whisk cream till 60 percent whipped, fold in to popcorn mixture. 4) Layer eight-inch mold with cake layer, followed by mousse. 5) Chill cake overnight, unmold and serve.

Hatter Street cafe is at Hougang Street 21.