Strawberry Mousse Cake Recipe

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A piece of strawberry mousse cake

Ingredients

Side Cake

A

  • 5 egg yolks
  • 65 g of caster sugar
  • 100 g of plain flour
  • 25 g of corn flour

    • B

  • 5 egg whites
  • 65 g of caster sugar

    • C

  • 2 tbsps of chocolate powder

    • Chiffon Cake

  • 250 g of chiffon cake mix
  • 250 g whole eggs
  • 25 ml of water
  • ½ tsp of vanilla essence
  • 50 ml of corn oil

    • Strawberry Mousse

  • 350 g of strawberry puree
  • 150 ml of warm water (mixed with caster sugar)
  • 120 g of caster sugar
  • ¼ tsp of strawberry paste
  • 30 g of gelatin powder (mixed with 100 ml water)
  • 400 ml of fresh whipping cream

    • Cake Topping

  • Some strawberry decor powder
  • Fresh fruits for decoration

    • Directions

    Cake Side Panel

    1. Preheat oven at 180°C.
    2. Line and grease a baking tray.
    3. Whisk egg yolks and sugar of ingredient A until light and fluffy. Set aside.
    4. In another bowl, whisk egg whites and sugar of ingredient B until stiff.
    5. Fold into egg yolk batter.
    6. Lightly fold in flours.
    7. Divide batter into two.
    8. Add chocolate powder of ingredient C to one portion.
    9. Place the two batter into two piping bags.
    10. Pipe out the two batter diagonally in alternate color onto baking tray.
    11. Bake for 8-9 minutes.
    12. When cooled, cut into 1¾ strips.
    13. Place strips around the inside of a 9" loose base cake tin.

      14. Chiffon Cake

    14. Whisk at high speed cake mix, eggs and water for 8 minutes.
    15. Add in essence and oil.
    16. Bake in a lined 9" cake tin for 30-35 minutes.
    17. Disk cake into three.
    18. Cut away the sides.

      19. Strawberry Mousse

    19. Mix puree, sugar syrup, paste and gelatin mixture together.
    20. Whip up the cream and add in strawberry mixture.

      21. Assembling the Cake

    21. Place a disk of cake on the base of the 9" cake tin.
    22. Top with 1/3 of strawberry mousse.
    23. Refrigerate until set.
    24. Top with second disk of cake and mousse.
    25. Repeat with third disk of cake and mousse.
    26. Remove from cake tin and sprinkle with decor powder and cream or fresh fruits.

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