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 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.
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
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.
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.