The newest addition to our family arrived on Friday – my first, beautiful, shiny KitchenAid. I wanted one for a long time (had my eyes set on boysenberry colour) and it finally happened. So on Saturday morning, I spend some time looking for a cake recipe that will require the use of a stand mixer to give it a test run. And this one at vikalinka.com caught my attention. Sponge = using the mixer, mousse = using the mixer a lot! Perfect.
The cake turned out to be light, not overwhelmingly sweet thanks to the lemon flavoured sponge and great for strawberry lovers.
Ingredients:
For the sponge:
3 large eggs, at room temperature
1/2 cup sugar
1/2 lemon, juice and zest
1/2 cup plain flour
1/4 tsp salt
1 tbsp unsalted butter, melted
1/2 tsp vanilla extract
For strawberry mousse:
2 large eggs, separated
4 tbsp caster sugar
3/4 cup blended strawberries (I used about 200g)
4 tsp gelatine
3 tbsp boiling water
1 1/2 cup whipping cream
250g strawberries, cut in half, to line sides of the cake + extra for decoration
Method:
Sponge:
Preheat the oven to 160C (fan-forced). Line the bottom of 24cm springform pan with parchment paper.
Whip the eggs with sugar on high speed until they’re almost white. Add zest and juice of 1/2 lemon.
Sift the flour and salt together and add to the egg mixture. Then add by slowly pouring the melted butter and vanilla extract.
Pour the batter into the prepared pan and bake for 30 minutes. Cool the cake completely in the pan.
Mousse:
Beat egg yolks and sugar until light, then add the blended strawberries. Pour hot water into a small bowl and mix in the gelatine. When dissolved completely stir into the mousse.
Whip the cream and whisk the egg whites. Fold both carefully into the mousse. Let stand in a cool place until starting to set for about 20-30 minutes.
To assemble the cake:
Take the cake out and clean the pan well. Put the cake back in. Arrange the halved strawberries around, alongside the pan walls (with a cut side touching the pan). Top the cake with strawberry mousse and smooth the top. Cover with cling wrap and put in the fridge to set for at least 2 hours.
Decorate before serving.
24 Comments
Fiona
July 7, 2013 at 2:34 pmHi Aga – that cake looks great and the strawberries around the edge is very clever. I have a very old Sunbeam Mixmaster that used to be my Mums. She has a snazzy Kenwood these days but I still use the Sunbeam. Most times I can get away with just using my little Breville hand mixer but sometimes, the full stand mixer is a must. Such as when I’m making Italian Meringue so I can slowly dribble the hot syrup into the egg whites. Cheers
ps: I’m Tony P on Facebook (not TIFFIN) ; )
Aga
July 7, 2013 at 4:33 pmmmmm, italian meringue sounds like a great thing to make next in my new baby 🙂
AmberB
July 7, 2013 at 5:06 pmMarshmellow Shortcake. It was my great grandmother’s recipe. It is absolutely delicious, my favourite dessert, but is rather time consuming and messy. I only make it when I have plenty of time and patience and have the kitchen all to myself.
Kelly
July 7, 2013 at 10:32 pmMy mum’s meringue is a killer or otherwise any cupcakes. Mixing butter with sugar – delightful. As well as the icing. Haha anything to do with sugar really 😀
Maureen
July 8, 2013 at 2:13 amKitchen sink cookies. They are so thick I can not mix them without the mixer.
Calli
July 8, 2013 at 9:10 amchocolate cheesecake!
Swah
July 8, 2013 at 12:59 pmMy pavlova with passionfruit, kiwi and whipped cream requires a lot of effort from my mixer! One day I hope to own a Kitchenaid in pistachio 🙂
Bibatrix
July 8, 2013 at 9:21 pmfor a lots of mixing try Nigella’s Guinness chocolate cake, it is fan-ta-bu-lous! http://goo.gl/HvKVC
I love my KitchenAid, particularly during Xmas time, all the cakes to bake and so little mess.
Sandra
July 9, 2013 at 6:13 pmI love chocolate mousse!
Meryl
July 9, 2013 at 7:18 pmMy deep dark chocolate cheesecake.
Shannon C
July 9, 2013 at 10:07 pmMy boyfriend makes a killer dacquoise, but I have to help with the mixing because we do not have a mixer, and have to do it all by hand!!
Sarah T
July 9, 2013 at 11:07 pmI have a coconut cheesecake recipe! So so yummy. Definitely need a mixer for this one 🙂
zosia
July 9, 2013 at 11:30 pmchocolate mousse and pudding and filling…i love chocolate
Ani D
July 10, 2013 at 12:49 amI just made homemade bagels yesterday and that definitely requires a solid mixer!! They sure are time consuming, but well worth the effort.
MeganM
July 10, 2013 at 1:06 amI always get raves about those Momofuko Compost Cookies but I’m thankful for the stand mixer since it’s 15 minutes of creaming butter & sugar!
Bic Nguyen
July 10, 2013 at 1:49 amI love making French macarons in my Kitchenaid mixer. And the mixer is great for my chocolate chip cookies too.
Margot C
July 10, 2013 at 9:20 amI like making a three layer cake with a pudding layer and whipped cream icing
Benjamin Travia
July 10, 2013 at 6:31 pmTuna dip.
Emma W-B
July 11, 2013 at 1:28 amAny time I make meringues, I am extra grateful for my mixer. Also it makes homemade butter such a breeze!
Kaori
July 11, 2013 at 9:49 amGreat post! The cake looks mouth-watering! :P~ My favorite recipe that calls for the help of a mixer would have to be carrot cake with cream cheese icing 🙂 Yum!
Suzette
July 11, 2013 at 2:55 pmI love my mixer! Makes me feel like a real baker lol. My favorite mixer recipe is a fudgy chocolate peanut butter 3 layer cake.
Sharon Fawcett
July 12, 2013 at 7:11 amHomemade marshmallows! Although we don’t have a fancy KitchenAid so I have to stand there with the hand mixer and wait till it’s done.
Sarah
July 14, 2013 at 5:55 amPavlovas! I could eat them all day long, and am so thankful for my KitchenAid mixer:)
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April 15, 2014 at 6:19 pm[…] A Matter of Taste…Strawberry Mousse Cake […]