Make the cake:

• Preheat the oven to 375°
• Line a jelly roll pan (15 x 10 x 1) with parchment and grease well
• Mix the flour, baking powder and salt together in a bowl and set aside
• In a stand mixer with the whisk attached whip the eggs until thick and lemon colored – 5 minutes.
• With the mixer on low slowly add the water and vanilla.
• Add the flour and mix just until combined.
• Add the batter to the prepared pan, spread evenly with an offset spatula
• Bake in the preheated oven for 10 – 12 minutes until just done.
• Cook on a wire rack

Make the Mousse:

• Melt the chocolate in a double boiler – I used a glass bowl over one of my small saucepans.
• While the chocolate is melting start whipping the eggs whites. As they start to foam slowly sprinkle in the sugar and continue whipping to soft peaks.
• Whip the cream to firm peaks – just be sure to not take it too far.
• Add the whipped egg whites a little at a time to the melted chocolate folding gently until well incorporated.
• Carefully fold the chocolate mixture into the whipped cream until well mixed.
• Refrigerate until ready to use.

To Make the Dessert:

• Cut rings from the vanilla cake using a 3″ biscuit cutter. Save the trimmings to eat later.
• Add a large, decorative tip to an ice bag.
• Fill the bag with chocolate mousse
• Take one cake ring and spread about 1 1/2 tsp strawberry jam
• Top the jam with a swirl of mouse.
• Repeat this with another circle of cake and add it to the first, then top with a third circle to complete the dessert.
• Repeat the process until you use up all of the circles you have cut. You will have leftover mousse to enjoy by itself.
• Serve with blueberries or another fresh fruit. Sprinkle the cake with powdered sugar.