Honeydew Mousse Cake
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • Sponge Cake Ingredients
  • (for 1 - 8" cake round tin & 1 - 9" square baking tray)
  • 4 Large Cold eggs
  • 250g Optima flour
  • 50g ice water
  • 60g Corn oil
  • 1 tsp Honeydew essence
  • 1 Whole Honeydew Melon (about 700g)
  • Prepare Honeydew Mousse
  • 220g Honeydew flesh, blended into puree and measure honeydew puree to 160g & mix with 2 tsp lemon juice
  • 75g Coconut milk (Kara brand)
  • 15g Gelatin (soak with 3 tbsp of water)
  • 50g Sugar
  • 1 tsp Honeydew flavor
  • 225g Fresh (non dairy) topping crea
  • Honeydew Puree Topping
  • 220g Honeydew flesh (pureed) strain and measure to 150 or 160g and add up water to total 250g
  • ½ tsp Gelatin
  • ½ tsp Agar agar powder
  • 50g Sugar
  • ¼ tsp Honeydew flavor
Instructions
  1. Sponge cake - Put all the ingredients in the mixing bowl except corn oil, beat at high speed till thick. Lower speed and slowly add in corn oil, mix well.
  2. Take out some plain batter (about 200g) and mix with some apple green coloring and blend well.
  3. Pour plain batter evenly into 9"square (lined) tray to about ½ inches high.
  4. Pour the green batter into piping bag and pipe lines on the 9" square tray. (add remaining green batter to the plain batter, mix well and pour into the 8"round cake tin.
  5. Bake the 9" square tray at 180C for about 8-10 mins and 8" round cake tin for about 25 mins.
  6. Remove sponge cake from tin and tray immediately after baked and leave to cool.
  7. Honeydew mousse - Boil sugar and coconut milk at medium heat together till sugar dissolved. Then add gelatin, stir till gelatin melted.
  8. Pour in honeydew puree, bring to boil again, add honeydew flavor and off heat. Leave to cool.
  9. Whisk fresh topping cream to peak form (not too stiff) and add whipped cream to the honeydew puree, follow by a drop of apple green coloring into it, mix well with a hand whisk.
  10. Spread the honeydew mousse to the cake (method same as Mango Mirror Cake).
  11. Chill the cake for at least 4 hours or overnight before adding the Honeydew Puree Topping.
  12. Honeydew purees topping - Using a melon baller or a rounded measuring spoon (1/2 tsp) to scoop out the flesh of honeydew. (you can scoop as many as you like), wrap with cling wrap and set aside.
  13. Measure the remaining honeydew flesh to 220g, puree it and strain.
  14. In a pot boil 250g honeydew puree (& water), sugar, agar agar powder and gelatin together. Stir well and off heat, then pass honeydew puree through a sift.
  15. Using a skewer to dip a little apple green coloring into honeydew liquid with ¼ tsp honeydew flavor, mix well.
  16. Dip rounded honeydew into the honeydew liquid with a skewer and then place it on top of the mousse cake.
  17. Cool down the honeydew puree a little and gently pour on top of the honeydew mousse cake (pour honeydew puree on the back of the large spoon so that the puree flows evenly on mousse cake).
  18. Allow the honeydew topping to set for about 30 mins or more in the fridge before removing mousse cake from the cake ring.
  19. Decorate mousse cake as desire.For assembling of the mousse cake, please refer to my Mango Mirror Cake
Recipe by Anncoo Journal at https://www.anncoojournal.com/honeydew-mousse-cake/