Cappuccino Mousse Cake Recipe

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Ingredients

Coffee Chiffon

A

  • 135 g of egg yolks (from 7 egg yolks)
  • 100 g of corn oil
  • 100 ml of water
  • 1 tbsp of instant coffee powder
  • 150 g of high ratio or superfine flour
  • 1 tsp of baking powder

    • B

  • 160 g of egg whites
  • ¼ tsp of cream of tartar
  • 150 g of caster sugar

    • Cappuccino Mousse

    C

  • 4 egg yolks
  • 150 g of caster sugar
  • 15 g of instant coffee powder

    • D

  • 20 g of gelatin (dissolved in 60 ml of water)

    • E

  • 650 ml of fresh whipping cream

    • Cake Garnishing

  • 250 g of whipping cream (whipped)
  • 6 strawberries
  • 3 pieces of canned peaches (sliced)

    • Directions

    Cake Preparation

    1. Line a 10" round cake tin. Preheat oven at 170°C.
    2. Hand whisk ingredient A in a bowl until well combined. Leave aside.
    3. In a mixing bowl, whisk egg whites and cream of tartar until foamy.
    4. Add in sugar and whisk until stiff. Combine ingredient A and ingredient B.
    5. Pour into cake tin. Bake for 40-45 minutes.
    6. Invert cake and leave to cool before slicing into 3 layers.
    7. Trim sides to fit a 9" loose base tin.

    Mousse Preparation

    1. Double boil egg yolks, sugar and coffee powder over simmering water until sugar has dissolved.
    2. Add in gelatin mixture of ingredient D. Cool slightly before use.
    3. Fold whipped cream to egg mixture. Divide into 3 portions.

    Cake Assembly

    1. Prepare a 9" loose base cake tin.
    2. Sandwich slices of cake and mousse, ending with mousse.
    3. Decorate with whipping cream, strawberries and sliced peaches.

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