Lemon Mousse Cake

PURPOSE FOR THE CAKE:

2 large egg yolks, at room temperature

4 1/2 tablespoons of confectioner's sugar

1 tablespoon of vanilla extract

1/2 teaspoon of baking powder

1/2 cup all-purpose flour (60g)

3 tablespoons of rum

PURPOSE FOR THE MOUSSE:

1 1/4 teaspoons of gelatin white unsalted flavor

2 1/2 tablespoons of water

3 large egg whites, at room temperature

Lemon zest, grated

Lemon juice, freshly squeezed

Half the confectioner's sugar, reserved

PURPOSE FOR THE WHIP CREAM:

Remaining confectioner's sugar (1 tablespoon)

Vanilla extract (1/2 teaspoon)