Are you in the mood for a light, creamy dessert with the perfect balance of sweetness and tartness? Look no further! This Strawberry Mousse Cake recipe is exactly what you need. With a sponge cake base and a fluffy strawberry mousse filling, this cake is the perfect way to celebrate springtime flavors. Before you start baking, let’s go over some tips to make sure your cake turns out perfectly.
– For the sponge cake:
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 4 eggs, separated
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 1/3 cup water
– For the strawberry mousse:
– 1 pound fresh strawberries, hulled and sliced
– 1/4 cup granulated sugar
– 1/4 cup cold water
– 1 envelope unflavored gelatin
– 2 cups heavy cream
1. Preheat your oven to 350°F. To make the sponge cake, sift together the flour, baking powder, and salt in a medium bowl.
2. In a separate large bowl, beat the egg yolks, sugar, and vanilla extract with an electric mixer until the mixture becomes pale and creamy.
3. Gradually add the flour mixture to the yolk mixture, alternating with the water, and mixing until just combined.
4. In a separate bowl, whisk the egg whites until stiff peaks form.
5. Gently fold the egg whites into the cake batter until no white streaks are visible.
6. Pour the batter into a 9-inch springform pan lined with parchment paper and bake for 25-30 minutes, or until a toothpick inserted into the cake comes out clean.
7. Allow the cake to cool to room temperature before removing it from the pan.
8. While the cake is baking, prepare the strawberry mousse filling. Combine the sliced strawberries, sugar, and water in a saucepan over medium heat. Cook the mixture for about 10-15 minutes, or until the strawberries are soft and the sugar has dissolved.
9. Remove the saucepan from the heat and blend the mixture with an immersion blender until smooth.
10. Sprinkle the gelatin over the top of the strawberry puree and whisk until the gelatin has completely dissolved.
11. In a separate bowl, beat the heavy cream until stiff peaks form.
12. Fold the whipped cream into the strawberry mixture until the mixture is uniform and fluffy.
13. Once the sponge cake has cooled, carefully slice it in half horizontally with a serrated knife.
14. Place the bottom half of the cake back into the springform pan and pour the strawberry mousse over it.
15. Place the top half of the cake on top of the mousse and press down gently.
16. Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight.
17. Before serving, remove the cake from the springform pan and garnish with fresh strawberries, if desired.
– Make sure to sift the flour, baking powder, and salt together to create a light cake.
– Be careful not to overmix the egg whites into the cake batter to ensure that the cake is fluffy.
– Allow the cake to cool completely before adding the mousse filling to prevent the mousse from melting.
– Use fresh, ripe strawberries for the best flavor.
– Be patient and allow the cake to set in the refrigerator for at least 4 hours or overnight.
– Finally, don’t forget to garnish your cake with fresh strawberries for an extra pop of color and flavor.