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Thursday, September 14, 2006

Honey Dew Mousse cake



Ingredients for sponge:

4 nos. eggs
250 gm. optima flour
70 gm. water
1 tsp. ovalette
1 tsp. vanilla essence
70 gm. cornoil

Mousse:

330 gm. Honeydew flesh - blended into puree
2 Tbsp. Gelatine powder
5 Tbsp. Water
250 gm. Non dairy whipping cream
4 Tbsp. icing sugar

For decoration: 200 gm. Non-Dairy Whipping cream, some slice honeydew and some apricot gel for glazing

Method:

(1) Whisk eggs, optima flour, water and ovalette till thick and fluffy.
(2) Add in vanilla essence and cornoil and fold gently.
(3) Pour into a 9" round tin and bake at 175C for about 45 mins. or till cooked.
(4) Invert over a wire rack and leave cake to cool completely.
(5) Blend honeydew flesh finely.
(6) Mix gelatine powder and water and let it sit for 5 mins. to bloom. Then microwave or double boil till gelatine melts. Pour gelatine mixture into blended honeydew.
(7) Fold in whip cream cream.
(8) Slice cake into 3 layers.
(9) Place cake into a cake ring, then pour 1/2 portion of the mousse onto the cake.
(10) Top up with another layer of sponge cake and pour the other 1/2 mousse on top and cover with the last layer of sponge cake. Leave in the fridge to chill and set.
(11) Remove cake from cake ring and then spread whipped cream all over the cake and pipe some whip cream at the side.
(12) Decorate with some fresh sliced honeydew and glaze fruit with some apricot gel.

Note: Mix some apricot gel with water and slightly warm over stove till gel melts then brush over the fruits.

13 comments:

Anonymous said...

Hello there, delicious cake! I am actually just abit curious, how do you get the stamina to bake everyday (judging from your posts). Does that mean you'll have to eat whatever you bake everyday? Won't you put on weight?

yochana said...

I guess my stamina will die down one day though...I eat whatever I bake and I normally give away my bakes.

rgds.

Sophia said...

Lucy,

What can i substitute with optima flour?

Thanks.

Dizzy

yochana said...

Dizzy,

there's no substitute for optima flour. Don't use this sponge recipe, use the traditional recipe instead.

rgds

Anonymous said...

hi anty, we d'ont have optima flour whith what can we replase it, if i use allpurpose flour what i should add,if you can elso give me the proportions of the things we should add, thank you.

yochana said...

Hi anonymous,

if you don't have optima flour, don't use this recipe. Use the traditional sponge cake recipe or chiffon cake recipe.

rgds

Quinn said...

Hi Lucy,
How does the honeydew mousse tasted like?
was it distinct?
Does the layer set nicely?
Was the mousse like a pudding texture?
Thanks..

yochana said...

Hi Quinn,

Yes the mousse will set because you have gelatine to set it.

rgds

Quinn said...

Hi, thanks for the prompt reply but it wasn't fast enough for me to wait :( I was trying to make honeydew pudding. My love for honeydew is just indescribable! But it wasn't too bad either, except for the wrong estimation of the amount of gelatine to put in. Maybe Aunty Yochana will be kind enough to create a honeydew pudding to share with us if she has a lot of honeydew to spare?

Anonymous said...

Optima Flour is actually a Sponge Cake with all dry ingredients added. You can replace Optima Flour with any Sponge Cake flour.
Linda

Anonymous said...

Hi
I'm so encouraged with your passion for baking. BTW, the baking recipes that i have normally would advised that fruity mousse cakes e.g orange, kiwi, honey dew or etc need to be cooked over low heat so that the mousse would last longer for consumption. I noticed yours need not do so.

Aunty Yochana said...

hi anonymous

Oh..for this honeydew mousse cake, I do heat it up.

rgds

Mr Astute said...

I'm trying out this recipe. Fingers crossed!