Hello, Hello, Hello!
I am free. free at last. Thank GOD ALMIGHTY I AM FREE AT LAST!
I am finally, finally done my essays, homework, school work, presentations, and final examinations. *sigh of relief* Its been a hell of a year, and everyone said that first year is the toughest year of all, and it really was. But alas, I am DONE FIRST YEAR OF MY BACHELOR. Damn ….. it went by fast. But I know you’re all not here to listen to me reminiscing.…you’re here for that yummy nummy looking cake up there. THAT’S right. ;)
Well the day I was done I came home (at around 4) and slept until 11am the next day. During exam time I had about 4-5 hrs of sleep a day, so after about 2 weeks of this…. I CRASHED. But then I woke up all refreshed and what’s the first thing I did when I woke up a free girl? Head into the kitchen of course ;)
At first I was just gonna make something simple…. Drop cookies…. Icebox cookies….and even *le gasp* cake mix! But then I thought, HEY I haven’t baked in SO LONG…it HURTS me….I need to make something DECENT. So I decided on a mousse cake:)
Of course it is never that easy, and it really wasn’t. all the recipes I would find all had missing ingredients or complex methods etc… so I sort of made this one up as I went, and to be honest, best thing I’ve ever ‘invented’ !
The sponge cake is from a recipe I tried a while back (which I now LOVE after this cake) and the mousse is an adaptation from 3 (yes count em 3) different recipes. The strawberries on the side were inspiration from google (only I saw kiwis) and the chocolate topping was a last minute result of me being too lazy to make a strawberry jelly topping.
Aight, so I’ll shut up now and go on with the recipe!;) and *le gasp again*, I took detailed pictures along the process (felt I needed to make up for the lack of baking posts ;))
To make the cake you need: a spring form pan, strawberries for decorating, one sponge cake recipe, one mousse cake recipe.
⅔ cup Caster sugar
⅓ cup Cornstarch
⅓ cup Plain flour
⅓ cup Self-raising flour
Have eggs at room temperature. Beat whole eggs with electric mixer until thick and creamy (this is THE MOST important part….beat them like there is no tomorrow! This is when the love for Kitchen aid mixers comes in); beating time on a moderately high speed should be about 7 mins.
Add sugar, about 1 tablespoon at a time, beating after each addition until sugar is dissolved.
While eggs and sugar are beating, prepare pans by greasing evenly ; and sift dry ingredients together 3 times, to aerate and mix the flours.
When sugar is dissolved, sift the flours over the egg mixture, use a spatula to lightly fold the flours through**; heavy handling at this stage will give a flat, tough sponge. Spread mixture evenly into pan, and bake ***
** Make sure you mix well (but not over mix) what I found amusing about this recipe was that the egg mixture was SO light, that the flour fell right through to the bottom! I thought I had finished mixing it in…and ran one final spatula turn from underneath the batter and all the flour came back up! Beware!
*** The recipe didn’t state a bake temp or time, so I just did 350 for about 30 min… but don’t take my word for it….bake with caution ;)
Then, for the mousse!
300 g fresh strawberries
100 g water
160 g caster sugar
4 tsp powdered gelatin
400 g cream
Wash and hull the strawberries and place in a sauce pan. Add the water, caster sugar, and gelatin and simmer until all the gelatin dissolves. Cool the mixture and blend the mixture in a blender or food processor until the mixture is pureed.
Beat the cream in a separate bowl until just thickened, not soft or stiff peaks! Be careful not to overbeat the cream which will result in a stiff mousse. Fold in the strawberry puree mixture and mix until well blended. **don’t make the mistake I did….make SURE the puree is cold cold before adding to cream, else it will start melting!
Take the same springform pan you used to bake the cake (all clean by now) and grease the sides VERY lightly with any vegetable oil…im not sure its necessary…but when your winging it….you want to make sure your hard work doesn’t get stuck to the pan! Then align your freshly cut strawberries around the side like so:
Then place one layer of cake, and cover it with a bit of mousse, making sure to fill it up tightly to the sides. Apply the second layer of sponge cake, and apply the rest of the mousse. Refrigerate and/or freeze until the mousse IS FIRM. RESIST the temptation…don’t be horrible like me and try to unwrap your baby before she’s ready ;)
You can also dip some strawberries in chocolate for an added flair...
I topped it off with some melted chocolate….which Im not to proud of….obviously it was impossible to cut through…but alas…that’s what happens when you just wing things….
but now that I HAVE the recipe, it should be easy peasy to do! I would recommend making the sponge cake the night before, and whipping your cream to. Then just put it all together the day later.
But alas, all in all, I was very satisfied and happy with the end result, and will DEFINETLY be making it again! Im uber excited to try different flavor….blueberry…raspberry….white chocolate…. Mango…Mmmmm:)
Well that’s all for now! Till next time …Chow! ;)
P.S. If you DO end up making this, post me a link, I'd LOVE to see your twist on things... :)