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Optima Sponge Cake with Strawberry Mousse Filling

A delicious cake with strawberry mousse which children will not have the temptation to attack immediately.
Other
4 servings
25 min
30 min
Very Easy

Ingredients

4

Mousse:

Coating:

Preparation

  • Put all the ingredients into a mixer bowl except cornoil/melted butter and whisk till thick and pale in colour.
  • Fold in cornoil/melted butter and then pour into the 10" round tray and bake at 160 degrees C for 30 minutes (this timing is for half portion, increase timing if bake the entire recipe in one go). or till the surface bounces back when touched with finger.
  • Unmould and leave to cool on a cooling rack. Repeat step 1-3.
  • For strawberry Mousse:
    Puree the strawberry with water in a blender. Warm the puree and sugar (add more depending on strawberry and/or your taster preference) until the sugar is melted. Then add in gelatine mixture. Leave to cool.
  • Whip the cream until soft peak only. Lighten puree mixture by taking out few tablespoons of the whipped cream and mix into step 5.
  • Fold in balance whipped cream. Mixture will be quite loose. Place 1 layer of sponge on the cake ring/springform pan/loose bottom pan. Pour in strawberry puree+ cream mixture.
  • Leave it to set in the fridge for 4 hours or overnight. Place 2nd layer of sponge cake over. Coat the cake with stiff whipped cream. Pipe border/decorate as desired.


Photos

Optima Sponge Cake with Strawberry Mousse Filling, photo 1
Optima Sponge Cake with Strawberry Mousse Filling, photo 2
Optima Sponge Cake with Strawberry Mousse Filling, photo 3
Optima Sponge Cake with Strawberry Mousse Filling, photo 4
Optima Sponge Cake with Strawberry Mousse Filling, photo 5

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