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scratch - Strawberry Mousse Cake

Source of Recipe

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List of Ingredients

scratch - Strawberry Mousse Cake

for the sponge cake:
3 eggs, separated
1 pinch cream of tartar
1/2 c. white granulated sugar
1/4 tsp. lemon
grated rind of 1/4 lemon
1 tsp. vanilla
1/2 c. flour
1 pinch salt

for the strawberry mousse:
1 1/2 envelopes unflavored gelatin
1/4 c. cold water
2 c. strawberries, rinsed, hulled and pureed
1/3 c. granulated white sugar
2 tbsp. lemon juice
1/2 c. plain yogurt
1 c. frozen whipped topping, thawed

for the strawberry syrup:
3 tbsp. water
3 tbsp. white granulated sugar
2 tbsp. strawberry jam or liqueur

for the topping:
2 c. strawberries, washed, hulled + sliced thin
2 c. frozen whipped topping, thawed

for the sponge cake:
Preheat oven to 350. Butter and flour bottom and sides of a 9" springform pan. Set aside.
In a large bowl beat whites and cream of tartar into soft peaks.
Gradually beat in 1/4 c. of the sugar, continuing to beat to stiff peaks.
In a separate bowl beat the yolks with remaining 1/4 c. sugar until light yellow and thickened.
Gently fold the egg yolks with the egg whites. Add lemon rind and vanilla and fold together.
Sift flour and salt over batter, folding in gently but thoroughly.
Transfer to pan and bake for 25 minutes or until the top springs back when lightly touched.
Let cool in pan on wire rack.
If making ahead, remove from pan and wrap well for storage at cool room temperature for one to two days or in the freezer for up to 2 months.

for the strawberry mousse:
In a very small saucepan sprinkle gelatin over water and set aside.
In a small saucepan combine puree, sugar and lemon juice and heat gently just long enough to dissolve sugar. Remove
from heat.
Warm softened gelatin over low heat until clear and syrupy.
Stir into strawberry mixture.
Transfer to a large bowl and chill to the consistency of raw egg whites.
Whisk in the yogurt.
Fold whipped topping into mousse and return to fridge.

for the strawberry syrup:
In a small saucepan bring water and sugar to a boil.
Remove from heat, let cool and stir in liqueur.

To assemble, use a long serrated knife, and cut cake into 2 thin layers.
Place top half, cut side up, in the bottom of a clean 9" spring form pan.
Drizzle half the syrup evenly over the cut side of each layer.
Spoon strawberry mousse over the cake in the pan. Don't worry if mousse extends over the sides.
Set remaining layer, cut side down, over the mousse, and press gently.
Cover and chill thoroughly, overnight if possible.
Release sides of pan, and using a wide lifter, transfer cake to paper doily lined serving plate.

for the topping:
Spread whipped topping evenly over top and sides of cake.
Arrange strawberry slices in a circle around the top and bottom edges of the cake.
Refrigerate until serving time. Best if served within an hour or two.
Makes 10 servings.


Recipe