Thursday, June 12, 2008

Strawberry Mousse Delight









Ingredients for Sponge Cake: (9" round)

250 gm. Optima flour
250 gm. eggs (about 4 large eggs)
1 tsp. ovalette
50 ml. water
1/2 tsp. Vanille essence
60 gm. corn oil

Ingredients for side cake: (for 11" x 14" rectangular tray)3 egg yolks
40 gm. sugar
80 gm. plain flour
15 gm, cornflour
1/8 tsp. vanilla essence

3 egg whites
40 gm. sugar

1 Tablespoon cocoa powder

For Strawberry Mousse:

400 ml. UHT whipping cream
350 gm. Strawberry puree
120 gm. sugar
1 teasp. strawberry paste
25 gm. gelatine powder mixed with 100 gm. water



Method for sponge cake:

(1) Put all the ingredients into a mixer bowl except cornoil and whisk till thick and pale in colour.
(2) Fold in cornoil and then pour into the 9" round tray and bake at 175C for 50 to 60 mins. or till cooked. Unmould and leave to cool on a cooling rack. slice into 2 layers.
(3) For Side cake: Line the tray.
(4) Whisk egg yolks with sugar until thick. Whisk egg white with sugar and whisk till thick. Mix egg yolk and egg white mixture together. Divide mixtur into 2 portions. Add vanilla essence into one portion and cocoa powder into the other portion.
(5) Pour batter into piping bags and pipe out diagonally into strips onto the baking tray. Bake for 10 mins. Leave to cool.
(6) For strawberry Mousse: Mix strawberry puree, sugar and strawberry paste into a saucepan and warm it over a stove to melt the sugar. Then add in gelatine mixture. Leave to cool. Fold in whipped cream. Divide into 2 portions.
(7) Cut slanted sponge cakes according to the height of the cake ring and place it into the cake ring.
(8) Lay a layer of sponge cake into the cake ring as base.
(9) Pour in half of the strawberry mousse on top of the cake then top up with another layer of sponge cake. Pour the balance mousse on top of the sponge cake. Leave in the chiller to let it set for at least 4 hours.
(10) Grated some strawberry chocolate on top or decorated as desired.
at

28 comments:

  1. AnonymousJune 08, 2008 10:15 pm

    ooOoh that looks very yummy!
    Would you kindly share the recipe pls???? Would like to make that for my daddy for father's day!

    Thanks! :) and have a great week ahead!

    Jing :)

    ReplyDelete
  2. MarijaJune 08, 2008 10:20 pm

    BRAVO!

    ReplyDelete
  3. AnonymousJune 08, 2008 10:47 pm

    Wow, that's yummy! I love strawberry cake. Please share the recipe Aunty Yochana. =)

    Cheryl

    ReplyDelete
  4. AnonymousJune 09, 2008 12:19 am

    Hi Yochana:
    Please post this recipe, how do you make the stripes, is it sponge cake?
    regards

    ReplyDelete
  5. Aunty YochanaJune 09, 2008 10:56 am

    Hi Celeste,

    I put the batter into the piping bags without nozzles and pipe slanted lines onto a baking try side by side each other.

    rgds

    ReplyDelete
  6. AnonymousJune 09, 2008 11:32 am

    AWESOME!~! ur so talented

    ReplyDelete
  7. AnonymousJune 09, 2008 11:56 am

    Hello Aunty,

    You are amazing... So many bakes daily, all looks so tempting! I am soooo impressed! Really hope to learn from u!Do let me know if there's any classes, ok?

    ReplyDelete
  8. AnonymousJune 09, 2008 4:29 pm

    Auntie Yochana,

    How do you make the sponge stick around the cake?

    ReplyDelete
  9. QuinnJune 09, 2008 5:46 pm

    Aunty Yochana, can you kindly elaborate more on the strips? I don't quite get it. If you piped it side by side on a baking tray, do you bake them like swiss roll first and then proceed to wrap them around the cake and trim them to fit? Thanks, never thought of that. really very creative of you.

    ReplyDelete
  10. Aunty YochanaJune 09, 2008 9:04 pm

    Hi Quinn,

    You're right. Bake like you're baking a swiss roll then cut to fit into the ring..

    rgds

    ReplyDelete
  11. Aunty YochanaJune 09, 2008 9:06 pm

    Hi Wendy,

    the mousse will stick it...

    rgds

    ReplyDelete
  12. AnonymousJune 09, 2008 10:26 pm

    aunty, could you plis share the recipe? yours are so neat and looks delish!
    rgds-YooLee

    ReplyDelete
  13. AnonymousJune 10, 2008 12:47 am

    Your cake is really nice!

    I was hoping to make something similar as yours but i wanted to use yam filling do you by any means know how to make a yam cake?

    ReplyDelete
  14. Aunty YochanaJune 10, 2008 12:43 pm

    Hi anonymous,

    Yeah...I did the yam mousse cakes before and I did post it in my blog (I don't know whether the recipe is there or not).

    rgds

    ReplyDelete
  15. AnonymousJune 11, 2008 3:52 am

    Hi aunty,

    Is the wrapping of the baked swiss roll around the cake the last step or need to cut the swiss roll and fit into the cake ring before sandwiching the sponge and mousse?
    Thanks

    Rgds,

    Evelyn

    ReplyDelete
  16. Aunty YochanaJune 11, 2008 5:36 pm

    Hi Evelyn,

    If you use the cake ring, then you need to place it into the cake ring first with the sponge cake as the base.

    If you do not have a cake ring, slice the zig-zag cake last and stick with whipped cream last.

    rgds

    ReplyDelete
  17. AnonymousJune 12, 2008 6:33 pm

    hi Aunty Yochana,

    many thanks for sharing the recipe! The cake looks fantastic!

    - Mandarin Orange

    ReplyDelete
  18. AnonymousJune 13, 2008 3:24 am

    Dear Yochana
    Thank you very much for posting this piece of art.

    ReplyDelete
  19. LunaJune 22, 2008 5:22 am

    Thank you sooo much for posting the recipe.. It looks really beautiful! =)

    ~Luna21~

    ReplyDelete
  20. AnonymousJuly 29, 2008 11:11 pm

    Hi aunty,
    Side cake-may I know when to add the 2 types of flour? Do we pipe alternate colours (plain follow by coco) to achieve the 2 tones effect? When piping, do I need to control the thickness of each strips? This is going to be v challenging for me! Thanks for the kind advice. Rgds.

    ReplyDelete
  21. Aunty YochanaJuly 30, 2008 10:39 am

    Hi leen,

    You have to fold in the flour quickly into the egg mixture then divide by 2. 1 plain and the other chocolate. Put into piping bags and pipe onto the tray.

    rgds

    ReplyDelete
  22. AnonymousJuly 30, 2008 10:28 pm

    Hi aunty,
    Can I use cake flour instead of optima flour? Melted butter or olive oil instead of cornoil? Thanks.

    ReplyDelete
  23. Aunty YochanaJuly 31, 2008 3:18 pm

    Hi leen,

    no , you cannot use cake flour in place of optima flour. Optima flour is a sponge cake premix whereby sugar and raising agents are added in. If you do not have optima flour, do the normal sponge cake then..

    Oil...actually any oil is acceptable.


    rgds

    ReplyDelete
  24. AnonymousAugust 14, 2008 12:28 pm

    Hi,

    You strawberry mousse delight look absolutely yummmy. Tempted to try but new & lousy at baking.

    By the way what is the difference between Strawberry puree & strawberry paste? Where can I get them?

    Can I just have the mousse as a dessert instead of making the whole thing?

    Please advise. Thanks.

    ReplyDelete
  25. Aunty YochanaAugust 14, 2008 1:40 pm

    Hi anonymous,

    Strawberry puree is actually fresh strawberries blended into fine paste while strawberry paste is sold in the shops in smaller quantity just for colour and smell.

    rgds

    ReplyDelete
  26. jiunOctober 07, 2008 7:56 pm

    hi aunty,

    sorry for bothering you...
    but what is Optima flour?
    is it like a normal sponge cake mix?
    i never heard of Optima flour before...
    and can I omit the strawberry paste?
    will it affect the taste of my mousse if i omit it?

    thanks & sincerely

    ReplyDelete
  27. Aunty YochanaOctober 07, 2008 10:20 pm

    Hi jiun,

    optima flour is sponge cake mix.

    rgds

    ReplyDelete
  28. kellyNovember 09, 2009 11:45 pm

    hello aunty, u didnt mention when to add in the flours for the side cake :)

    ReplyDelete