Strawberry Mousse Cake
Credit: My adaptation of a recipe in “1 Mix, 100 Cakes” – an excellent book by Christine France
- For the Cake
- oil or melted butter for greasing
- 175g/6oz plain white flour
- 1 tbsp baking powder
- 175g/6oz unsalted butter, softened
- 175g/6oz golden caster sugar
- 3 eggs, beaten
- 1 tspn vanilla extract
- 2 tbsp milk or buttermilk
- 4 tspn powdered gelatine
- 3 tbsp orange juice
- 550g/1lb 4oz fresh strawberries
- 3 tbsp golden caster sugar
- 400ml/14 fl oz double cream
- 100g/3.5oz redcurrant jelly, warmed (or any seedless jam of your choice)
For the Filling and Topping
- Pre-heat the oven to 160 degrees C/325 F/Gas 3. Grease and line a 23cm/9″round loose bottomed cake tin
- Sift the flour and baking powder into a large bowl and add the butter, sugar, eggs and vanilla extract. Beat well. When it’s smooth stir in the milk
- Pour the mixture gently into the prepared tin and level the surface.
- Bake for about 40 – 45 minutes, or until risen and pulling away from the sides of the tin.
- Leave in the tin for 5 minutes to begin cooling, then turn out onto a wire rack to cool completely.
- When it’s fully cool, carefully cut the cake horizontally into two equal halves. Place one half back in the tin.
- For the filling dissolve the gelatine in the orange juice in a small bowl placed in a saucepan of hot water.
- In a blender or food processor, puree 400g/14 oz of the strawberries with the sugar. (NB Make sure the ones you keep look good enough for display purposes) 9. Whip the cream until thick enough to hold its shape. Quickly stir the gelatine mixture into the strawberry mixture, then fold in the cream.
- Pour the mixture into the tin and place the second half of cake on top. Chill in the fridge until set. Turn out the cake and and spread the top with warmed redcurrant jelly or jam. Decorate with the remaining strawberries.
I enjoyed making this cake for the first time. I ended up with extra filling, so I used it to cover the sides of the cake, which I think worked quite well.