Citron Mousse Cake Recipe

Ingredients

180 g of sponge mix

3 eggs

45 ml of milk

3 tbsp of lemon juice

45 g of butter (melted)

3 egg yolks

50g caster sugar

80m1 milk

2 tsp gelatin powder

1 tbsp grated lemon rind

250g fresh cream (whipped)

80g canned mandarin oranges (chopped)

4 tbsp lemon juice

1 tbsp citron liqueur

few drops yellow coloring

To make sponge cake, preheat oven to 180°C; line bottom of a 18cm (7-in) cake tin with greaseproof paper.
Beat sponge mix, eggs and milk in a mixer with high speed until light and fluffy.
Turn to low speed, mix in lemon juice and fold in melted butter until well blended.
Spread batter into prepared tin and bake for 30 minutes. Remove from oven and cool completely. Split into 3 layers.
To make mousse, stirring egg yolks, sugar, milk, gelatin powder and grated lemon rind in a heatproof bowl over simmering water until mixture thickens.
Remove from heat and leave to cool.
Fold in whipped cream, chopped mandarin oranges, lemon juice, citron liqueur and coloring until blended.
To assemble, place a slice of sponge cake into baking tin. Arrange mandarin oranges, spread with mousse.
Continue layering until finished. Refrigerate for 4 hours or until set.
Remove cake, decorate as desired.

	Citron Mousse Cake Recipe

	Ingredients Sponge 180 g of sponge mix 3 eggs 45 ml of milk 3 tbsp of lemon juice 45 g of butter (melted) Citron mousse 3 egg yolks 50g caster sugar 80m1 milk 2 tsp gelatin powder 1 tbsp grated lemon rind 250g fresh cream (whipped) 80g canned mandarin oranges (chopped) 4 tbsp lemon juice 1 tbsp citron liqueur few drops yellow coloring Preparation To make sponge cake, preheat oven to 180°C; line bottom of a 18cm (7-in) cake tin with greaseproof paper. Beat sponge mix, eggs and milk in a mixer with high speed until light and fluffy. Turn to low speed, mix in lemon juice and fold in melted butter until well blended. Spread batter into prepared tin and bake for 30 minutes. Remove from oven and cool completely. Split into 3 layers. To make mousse, stirring egg yolks, sugar, milk, gelatin powder and grated lemon rind in a heatproof bowl over simmering water until mixture thickens. Remove from heat and leave to cool. Fold in whipped cream, chopped mandarin oranges, lemon juice, citron liqueur and coloring until blended. To assemble, place a slice of sponge cake into baking tin. Arrange mandarin oranges, spread with mousse. Continue layering until finished. Refrigerate for 4 hours or until set. Remove cake, decorate as desired.

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