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Wednesday, January 17, 2007

Orange Mousse Cake





Ingredients for sponge cake:

3 eggs
60 gm. sugar
65 gm. cake flour - sifted
30 gm. cornoil

Orange Mousse:

3 egg yolks
30 gm. sugar
70 gm. orange juice (freshly squeezed)
10 gm. gelatine powder + 40 gm. water (soaked together)
1/4 tsp. orange emulco or paste
100 gm. Non-dairy whip cream
30 gm. orange liquer (Grand marnier or cointreau)

Decorations:

Cake crumbs or sliced almonds
Some whipped fresh cream
some sliced orange

Method:

(1) For cake: whisk eggs and sugar till thick.
(2) Fold in cake flour and cornoil and pour into an 8" round cake tin.
(3) Bake at 175C for about 30 to 40 mins or till skewer inserted comes out clean.
(4) Leave cake to cool on wire rack. Slice cake into half horizontally.
(5) For orange mousse: Whisk egg yolks and sugar till thick over a pot of simmering water. Stir in orange emulco and orange juice and stir till well combined.
(6) Add in soaked gelatine mixture and orange liquer. Leave to cool.
(7) Fold in whipped cream.
(8) Place 1 layer of sponge cake into a cake ring. Then pour orange mousse on top and leave to set in the refrigerator.
(9) Remove cake from cake ring and spread whipped fresh cream at the side and pipe the edge border with a star nozzle.
(10) Coat the sides with cake crumbs or sliced almonds and decorate the top with sliced oranges.

Note: If you like, you can use 2 layers of cake then divide the mousse into 2 parts. Place 1 pc of sponge cake into a cake ring, top with orange mousse, then top with another layer of sponge cake and then pour the balance mousse on top and let it set.

9 comments:

delia said...

Aunty,
Can omit the orange liquer if don't have? For the orange mousse, do we need to whip the cream first before folding in? Many thanks!

yochana said...

Hi delia,

yes, you can omit orange liquer and add in a tsp of orange essence instead. For mousse, you need to whip the cream first before folding in..

rgds

Anonymous said...

Thank you very much will try it out and recreate with white chocolate.

Regards
Jessica

Anonymous said...

Hi Aunty Yo
, What consistency should the whipped cream be? is it like whipping agg whites? Thank you.

WY

yochana said...

Hi WY,

Whip till Soft peak. It's easier to fold and it will be smooth. If you whip till stiff, it will be difficult to fold into a smooth texture.

rgds

mg said...

Hi Aunty,

I tried this recipe today but the whipping cream seems to be too little compare with other ingredients. Is it 200gr whipping cream instead of 100gr ?

Thanks for your reply.
MG

Aunty Yochana said...

Hi MG,

100 gm of Non-dairy whipping cream is enough.

I think you used a wrong kind of whipping cream. I think u are using Dairy whipping cream which has a 35% fat content.

rgds

mg said...

Oops ! I am wrong ! I used diary whipped cream instead of non-diary. Thank you very much Aunty for correcting me. However, if I only have diary cream, should I double the quantity ?
Thank you very much for replying and happy new year to you.

MG.

Aunty Yochana said...

hi mg,

yes you can double it.

rgds