STRAWBERRY MOUSSE CAKE

While on the trip to Cameron Highland, I manage to brought down many fresh strawberry so while figuring what to do with it I have found few cake recipes which I can fully utilize the strawberry other than just eating as a fruit. This is the first recipe to try on and every step went on smooth but not the sponge cake recipe. So I am using 2 recipe from 2 different blogger which share their recipes.

Ingredient:

for Strawberry Jelly

110 gm Fresh Strawberry (Sliced)

120 gm Water

40 gm Caster Sugar

2 tsp Gelatin Powder

2 tbsp Water

100 gm Fresh Strawberry (Sliced - for decorating)

for Sponge Cake

2 Eggs

2 Eggs Yolks

100 gm Castor Sugar

1/2 tsp Vanilla Essence

50 gm Sifted Cake Flour

2 Eggs Whites

A pinch of Cream of Tartar

1 tbsp Castor Sugar

for Mousse Cream

200 gm Heavy Cream

40 gm Castor Sugar

100 gm UHT Milk

1 Egg Yolk

4 tsp Gelatin Powder

4 tbsp Water

Method:

for Strawberry Jelly

• Add gelatin with water and set aside to bloom.
• Add strawberry slices, water and castor sugar in a saucepan and simmer till soften
• Next blend the strawberry mixture and strain the puree and set aside.
• Melted gelatin over simmering water and pour into strawberry puree and mix well.
• Take 6" removable base pan and wrap foil underneath.
• Pour in strawberry mixture and place in fresh strawberry slices (try to cut the same height as per the liquid). Refrigerated for 1hour or till set.

for Sponge Cake

• Preheat your oven at 180/200'c.
• Line greased paper to the 6" & 7" round baking tin.
• Using mixer, mixed together eggs, eggs yolks and sugar until creamy and light.
• Add in vanilla essence.
• Fold in sifted cake flour and mix well and set aside.
• In a separate clean bowl, whisk egg whites till foamy and add in cream of tartar. Beat to a soft peak and add in castor sugar and beat till stiff peak.
• Fold in 1/3 of the egg white mixture into egg yolk mixture. Mix well and fold in the rest.
• Separate the batter to 2 and pour into both baking pan (a thin layer around 0.5" height will do) and bake for 15-30 minutes or until cooked on the middle tray (insert a skewer in the middle of the cake and it come out clean).

for Mousse Cream

• Add gelatin with water and set aside to bloom.
• Cook egg yolk and milk in saucepan till well combined.
• Melted gelatin over simmering water and pour into egg yolk mixture and mix well and set aside to cool slightly.
• Beat heavy cream and castor sugar till soft peak form (place over a bowl of ice water).
• Fold the gelatin with egg yolk mixture into the cream batter and combine well

for Assemble the Strawberry Mousse Cake

• Remove strawberry jelly and place at the center of a 7" removable base pan.
• Pour in half of the mousse batter and place a piece of 6" sponge cake at the center.
• Pour in the balance half of the mouse and the last place a piece of 7" sponge cake at the top.
• Place the cake in fridge for 4hours or overnight or till set.
• Remove the cake from fridge and use hair dryer to warm the pan outer for 1-2mins. 
• Remove the pan and turn the cake upside down. Serve cool and enjoy

Remark: Credit to Sonia for sharing strawberry jelly/mousse cream recipes and Wendy for sharing sponge cake recipe.