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Strawberry Mousse Cake

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Ingredients

Scale

For the Sponge Cake:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons vegetable oil

For the Strawberry Mousse:

  • 1 ½ cups fresh strawberries, pureed
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tablespoon gelatin powder
  • 1/4 cup cold water
  • 1 teaspoon vanilla extract
  • 1/2 cup Greek yogurt (optional for added tang)

For the Strawberry Glaze:

  • 1/2 cup fresh strawberries, pureed
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

Prepare the Sponge Cake:

  1. Preheat the Oven: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.
  2. Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt.
  3. Whisk the Eggs and Sugar: In a large bowl, beat the eggs and sugar together using an electric mixer until pale and fluffy, about 5 minutes.
  4. Add Vanilla and Oil: Stir in the vanilla extract and vegetable oil until fully combined.
  5. Add Dry Ingredients: Gradually fold in the dry ingredients, mixing just until incorporated. Be careful not to deflate the batter.
  6. Bake the Cake: Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan, then remove and set aside.

Prepare the Strawberry Mousse:

  1. Prepare the Gelatin: In a small bowl, sprinkle the gelatin powder over the cold water and let it bloom for 5 minutes. Then, heat it gently in the microwave for about 15-20 seconds until dissolved and smooth.
  2. Puree the Strawberries: In a blender or food processor, puree the fresh strawberries until smooth.
  3. Whip the Cream: In a separate bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
  4. Combine the Ingredients: In a large mixing bowl, gently fold the strawberry puree, Greek yogurt (if using), and dissolved gelatin into the whipped cream. Stir carefully to combine, ensuring the mousse remains light and airy.

Assemble the Cake:

  1. Cut the Cake: Once the sponge cake has cooled, slice it horizontally into two equal layers.
  2. Layer the Mousse: Place one layer of the cake at the bottom of a springform pan or a regular cake pan lined with parchment paper. Pour half of the strawberry mousse over the cake layer, spreading it evenly. Add the second layer of cake on top and then pour the remaining mousse on top of that, smoothing it out evenly.
  3. Chill: Cover the cake and refrigerate for at least 4 hours, or overnight, to allow the mousse to set properly.

Prepare the Strawberry Glaze:

  1. Make the Glaze: In a small saucepan, combine the pureed strawberries, sugar, and lemon juice. Heat over medium heat until it starts to simmer. Stir in the cornstarch-water mixture and continue cooking for another 1-2 minutes, until the glaze thickens. Let it cool completely.

Finish the Cake:

  1. Apply the Glaze: Once the mousse has set, pour the cooled strawberry glaze over the top of the mousse. Spread it out gently with a spatula to cover the surface evenly.
  2. Chill Again: Place the cake back in the fridge for another 30 minutes to set the glaze.

Serve and Garnish:

  1. Slice and Serve: Carefully remove the cake from the pan and slice it into wedges. Garnish with fresh strawberry slices or mint leaves if desired.

Nutrition

Find it online: https://goodeatshome.com/strawberry-mousse-cake/