Description
A delightful dessert combining layers of light sponge cake and creamy strawberry mousse, perfect for any occasion.
Ingredients
Scale
- 1 1/4 cups (160g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs, room temperature
- 3/4 cup (150g) granulated sugar
- 1/4 cup (60ml) whole milk, warmed
- 1/4 cup (60ml) vegetable oil
- 1 tsp pure vanilla extract
- 2 cups (300g) fresh strawberries, hulled and chopped
- 1/2 cup (100g) granulated sugar
- 1 tbsp fresh lemon juice
- 2 1/2 tsp unflavored gelatin powder
- 3 tbsp cold water
- 1 1/4 cups (300ml) heavy cream, chilled
- 1 1/2 cups (225g) fresh strawberries, hulled
- 1/4 cup (50g) granulated sugar
- 2 tsp unflavored gelatin powder
- 2 tbsp cold water
Instructions
- Preheat your oven to 350°F (175°C). Line the bottom of an 8-inch round springform pan with parchment paper.
- Sift together the flour, baking powder, and salt.
- In a large mixing bowl, beat the eggs and sugar on high speed until thick, pale, and tripled in volume (about 5-7 minutes).
- Gently fold the sifted dry ingredients into the egg mixture in two additions.
- Mix the warm milk, oil, and vanilla extract, then gradually drizzle this mixture into the batter.
- Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely, then slice it into two layers.
- For the strawberry mousse, blend 2 cups of strawberries into a puree. Combine with 1/2 cup sugar and lemon juice in a saucepan, and simmer over medium heat for 5 minutes. Cool slightly.
- Sprinkle 2 1/2 teaspoons gelatin over 3 tablespoons cold water and let it bloom for 5 minutes, then microwave for 10 seconds to dissolve. Mix it into the strawberry puree.
- Beat the heavy cream to soft peaks and fold it into the strawberry mixture.
- For the strawberry jelly topping, blend 1 1/2 cups strawberries into a puree and combine with 1/4 cup sugar in a saucepan. Simmer over medium heat for 5 minutes and cool slightly.
- Bloom 2 teaspoons gelatin in 2 tablespoons cold water and dissolve as before, then mix into the cooled strawberry puree.
- Assembly: Place one sponge layer in the springform pan and spread half the strawberry mousse over it. Add the second sponge layer and cover with the remaining mousse. Refrigerate for 2-3 hours until the mousse is set.
- Pour the strawberry jelly over the set mousse layer and refrigerate for another 1-2 hours until fully set. Carefully release the cake from the springform pan and garnish with fresh strawberries and whipped cream if desired.
Notes
Use fresh strawberries for the best flavor. Allow each layer to chill thoroughly for best results.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Chilling and Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: strawberry, mousse, cake, dessert, summer treat