Saturday 19 February 2011

Strawberry Mousse Cake

There was a quickly organised night at a friend's place last night. We had a good friend coming home for the weekend for a quick visit and decided to get together last night for dinner. I was charged with bringing dessert. I wanted to try something a bit different. I wanted to make something fruity. I considered making something from Bill's Sydney Food but none of the desserts really grabbed me. Nothing that would really suit adults as well as young children anyway. I had seen a couple of recipes for a strawberry mousse cake but none of them were exactly what I wanted so I decided to get a little bit creative. Thankfully, it all worked out. and everyone really enjoyed it. It all held up and and tasted great. Lovely and fresh and light. I will definitely be making this one again. 

First I made a genoise sponge using a recipe from The Australian Women's Weekly Cook. It was a really easy sponge to make. It collapsed a bit on me towards the end of the cooking time, so would reduce that slightly next time. Although I did put the mixture into a 23 cm springform instead of a 20 cm one as I couldn't find my 20 cm one.  Plus that was the size I wanted for my final product.

Genoise Sponge 
  • 4 eggs 
  • 110g (1/2 c) caster sugar 
  • 100 g (2/3 c) plain flour, double sifted
  • 60 g butter, melted and cooled 
  • Pre-heat oven to 160 C (fan-forced).
  • Put eggs & sugar in a large bowl over a saucepan of simmering water and beat continuously using electric beaters until thick & creamy, about 10 minutes. 
  • Remove bowl from the heat and continue beating until the mixture reaches room temperature.
  • Sift over half the flour and fold in, add remaining flour and fold though. 
  • Quickly fold in the butter. 
  • Pour mix into pan and bake for 15 - 20 minutes. 
  • Turn out immediately. 
  • Once cool refrigerate until required. 
Strawberry Mousse
  • 500g strawberries (fresh or frozen)
  • 1 tbsp lemon juice
  • 100 g caster sugar
  • 6 leaves gelatine (gold strength), softened in cold water (I think this would be about 4 or 5 tsp of gelatine) 
  • 250ml (1 cup) Greek yoghurt
  • 250 ml (1 cup) double cream
  • Place the strawberries and lemon juice in a food processor and process until smooth. 
  • Heat the purée and sugar in a saucepan over a low heat until the sugar dissolves. Remove from the heat. 
  • Squeeze water from the soaked gelatine and add to the strawberry mixture. Stir well until dissolved, then cool.
  • When cool whisk in the yoghurt and cream, chill in the fridge until slightly thickened. 
To assemble: 
  •  Line the base of the clean springform tin with glad wrap. 
  • Carefully slice sponge cake in half and place one half in the cake tin. 
  • Spoon over half of the strawberry mousse (a ladle worked really well).
  • Top with the other half of the sponge cake and then the remaining mousse. 
  • Refrigerate overnight or until set. 
  • To unmould, run a knife under hot water, dry completely and run around the inside of the tin then quickly remove the outer ring of the tin and slide onto a serving tray. 
  • Top with a punnet of sliced strawberries combined with the pulp of one passionfruit and 1 tsp of caster sugar. (The sugar is optional, if your strawberries are sweet enough don't worry about it) 
  • Refrigerate until serving. 

Linked to:


  1. Oh my gosh, that cake is so stunning. I'm not surprised that everyone enjoyed it. I know I would. I have a sweet treat linky party going on at my blog called Sweets for a Saturday and I'd like to invite you to stop by and link your cake up. http:/

  2. Thank you so much Lisa. I would love to link up, will look at you blog and what I have to do. :-)

  3. Wow, your strawberry mousse cake looks and sounds delicious! Thanks for sharing. Your friends are so lucky that they get to try your cake!


  4. this looks BEAUTIFUL! glad to have found your blog!

  5. I love the strawberries on top of the cake! So delicious looking and it really stood out!