Carob Mousse Cake with Whipped Cream

Beat the butter or margarine and carob powder in a large bowl until well combined

Add the eggs one at a time, beating well after each addition

Sift together the flour and yeast

Combine the dry ingredients with the wet ingredients and mix gently

Pour the batter into an ungreased 9-inch tube pan or Bundt pan

Bake in a preheated oven at 150°C for about 1 hour, or until a toothpick inserted comes out clean

Remove from the oven and let cool completely

In a small saucepan, combine the milk, carob powder, and cognac or orange juice

Bring to a boil, then reduce heat and simmer for 1 minute

Remove from heat and pour slowly over the cake, allowing it to absorb the syrup

For the whipped cream: Sift the confectioner's sugar into a large bowl

Beat the egg whites until stiff peaks form

Add the vanilla extract and carob powder, beating until well combined

Pour the whipped cream over the cooled cake and decorate with confectioner's sugar

Place under the broiler for 10 minutes, or until the top is lightly browned

Remove from heat and let cool before serving.