Strawberry Yoghurt Mousse Cake

Recently i found this recipe that i cant take off my eyes of them. I am planning to make them for Christmas with my friends too. I love strawberry cake!! And since they are made from yogurt, you dont have to feel guilty eating them.

Strawberry Yogurt Mousse Cake ( Recipe adapted from 超人气香港蛋糕56款)
Taste and Texture: Fruity strawberry mousse layers with moist and light sponge
Serving Size: 10 slices

Equipment:

1) 8 inch round pan

2) 8 inch round cake ring

3) 9 inch round cake board

4) Cake leveller or palette/serrated knife longer than 8 inches

5) Balloon whisk

6) Rubber spatula

7) Handheld beater/Stand beater

8) Baking paper

9) Wire rack

10) Toothpick/wooden skewer

11) Flour sieve

12) Mixing bowls

Sponge cake:

4 egg yolks, room temperature ( from eggs weighing 60g each with shells on)

40g caster sugar

4tbs vegetable oil

3 tbs water

95g cake flour

1/2 tsp baking powder

4 egg whites, room temperature (from eggs weighing 60g each with shells on)

40g caster sugar

Method:

Prepare Oven: Preheat oven to 160 degrees C.

Prepare flour mixture: Whisk flour and baking powder in a large bowl to combine

Making the egg yolk batter Place egg yolks, 40g caster sugar, oil and water in a large bowl. Beat with electric mixer until thickened and fluffy (ribbon stage), about 10 minutes. The batter should increase in volume about 4 times and when the beater is lifted, the falling batter will leave a visible trail on the rest of the batter. The falling batter will not level with the rest of the batter immediately.

Folding flour into egg yolk batter: Sift the flour mixture into beaten egg yolks in 3 batches and fold gently using a ballon whisk. The volume will decrease due to inflating. Be sure to fold gently to prevent excessive deflating. Use a spatula to scoop sides and bottom of the bowl to ensure flour mixture is evenly incorporated.

Beating egg whites: Next, whisk egg whites on low speed. Increase speed slowly to medium and beat untill egg whites are foamy. Gradually increase speed to high and add the rest of the sugar gradually. Beat untill egg whites are stiff. This is when the beaters are lifted, the egg whites will form peaks that are upright and not drooping slightly. Egg whites will resemble whipped cream.The entire bowl of whites will not drop out when the bowl is overturned.

Folding in egg whites: Using a ballon whisk, fold one third of beaten egg whites into egg yolk batter gently to lighten and combine. Fold in the rest of the beaten whites to combine. Final batter should be foamy and uniform in colour with no streaks of egg white present. Fold egg whites gently using balloon whisk will prevent egg whites from deflating too much.

Baking the sponge cake: Pour batter into a greased and lined 8 inch round pan and bake at 160 degrees C for 25 -30minutes. Test doneness using a skewer or toothpick. Cake will shrink from edges on cooling. Unmould sponge cake and leave to cool on a wire rack.

Stawberry Yoghurt Mousse:

140g strawberry yoghurt ( I used Meiji strawberry yoghurt, 1 small tub)

45g - 75g caster sugar

210g fresh stawberry puree

300g cream, whipped until stiff

10g gelatine powder soaked in 40g water

strawberries for decorating 

Method:

Preparing strawberry yoghurt mixture: Blend strawberry puree, sugar and yoghurt together. Use 45g sugar for a slightly tart taste. For a sweeter taste use 75g sugar.

Making gelatine solution: Soak gelatine and water and allow it to bloom for 5 minutes. Heat the gelatine mixture over a double boiler untill gelatine dissolves completely. Leave to cool.

Making strawberry yoghurt mousse: Combine gelatine mixture and strawberry yoghurt mixture. Lastly, fold in whipped cream to obtain a smooth pale pink mousse.

Assembly:

Slicing sponge cake: Slice sponge cake into 2 even layers using cake leveller or long serrated/palette knife. Slice off the part that has domed.

Preparing the sponge and mousse layers: Place one sponge layer into the cake ring supported by a cake board below. There should some allowance surrounding the sponge layer. Pour half of the mousse over the sponge layer. I measured the mousse by weight and divided it evenly into 2 portions. Level the mousse as evenly as possible.

Place the second sponge layer over the mousse layer. Pour the remaining mousse mixture over the second sponge layer and level the top as evenly as possible. Place cake ring in the refrigerator and allow a chilling time of 4 hours or more until mousse is firm.

Unmoulding finished cake: To unmould, wrap a warm kitchen towel around the ring or use a hairdryer to briefly heat up the exterior of the cake ring. Take care not to apply too much heat using the hairdryer. Remove cake ring slowly and steadily. Bring cake back to the refrigerator to firm up before decorating and cutting.

Decorations: Decorate with whipped cream and sliced strawberries as desired.

Enjoy!!