Honeydew Jelly Mousse Cake
This cake is very refreshing and light, especially with the full fragrance of honeydew jelly and honeydew mousse. Definitely worth an effort to make this cake even there are extra steps. Do not fret when you gape at the long recipe. In actual fact, this is a very simple and elegant cake which is definitely perfect for all occasions.
Ingredients
Honeydew Jelly (7 inch round pan)
- 420 g honeydew flesh - plus 50ml water
- 330 g honeydew juice
- 50 g caster sugar
- 1 tsp agar agar powder
- 2 tsp gelatin powder
- 1/2 tsp honeydew flavour
- a drop of green colouring
Sponge Cake (2 pieces - 8 inch pie tray)
- 2 egg yolks - used 65g egg
- 20 g caster sugar
- 1/2 tsp vanilla extract
- 40 g fresh milk
- 35 g corn oil
- 50 g cake flour/plain flour
- 2 tbsp corn flour (starch)
- 2 egg whites
- 30 g caster sugar
Sugar Syrup
- 150g hot water
- 2 tbsp caster sugar - stir till sugar melted and leave to cool
Honeydew Mousse
- 250 g honeydew flesh - plus 2 tbsp water
- 50 g coconut milk
- 30 g caster sugar
- 2 tbsp gelatin + 3 tbsp water - soaked
- 150 g honeydew juice
- 2 tsp lemon juice
- 1/2 tsp honeydew flavour
- 160 g non dairy fresh topping cream
Honeydew Topping
- 200 g honeydew flesh - plus 75g water
- 180 g honeydew juice
- 1 tbsp sugar
- 1/2 tsp gelatin powder
- 1/4 tsp agar agar powder
- 1/4 tsp honeydew flavour
- a drop of green colouring
Instructions
Honeydew Jelly
- Chop 420g honeydew flesh to small pieces and blend together with 50ml water till fine. Then pass through a strainer and extract around 330g honeydew juice.
- Pour 330ml honeydew juice in a small pot together with sugar, agar agar powder and gelatin powder. Bring mixture to boil at medium heat and continue to stir for a minute at low heat, off heat. Add 1/2 tsp honeydew flavour and green colouring, stir well again.
- Strain mixture into a 7 inch round pan. (better to use a shallow pan, about 2 inches high, so that the jelly will not break easily when removing)
- Leave to jelly slightly cool down and place inside refrigerator to chill for a few hours to set. (I made this jelly one day ahead).
Sponge Cake
- In a bowl, mix egg yolks, vanilla extract and sugar together with a hand whisk till combined, then add milk and oil, stir well. Sift in cake flour and corn flour, mix well.
- Whisk egg whites till frothy with a hand held electric mixer, gradually add in the sugar in batches. Continue beating till egg whites are stiff but not dry.
- Add ⅓ of the egg whites into the egg mixture, fold well with a rubber spatula. Then gently fold in the rest of egg whites till combined.
- Pour the batter into 2 pieces - 20cm (8 inches) removable pie tray （no need to grease the tray), flatten batter with a spatula and bake in preheated oven 180 deg C for about 13-15 minutes. After baking, immediately drop pie tray on table top 2 to 3 times to release the hot air and prevent shrinkage. Leave cakes to cool down completely before removing from tray.
Prepare Honeydew Mousse
- Chop 250g honeydew flesh to small pieces and blend together with 2 tablespoon of water till fine. Then pass through a strainer and extract around 150ml honeydew juice and set aside.
- Pour 50g coconut milk and sugar into small pot and stir to a boil at medium heat. Add soaked gelatin and stir till dissolved.
- Then pour in the 150g honeydew juice, continue to stir well for a minute at low heat. Add 2 teaspoons of lemon juice, stir well again and off heat. Add 1/2 teaspoon honeydew flavour, stir well, strain and leave to cool.
- Whisk 160g fresh topping cream to stiff peaks (chill honeydew mixture -step 5 - in fridge to thickens a little before whisking the topping cream). Take honeydew mixture out from the fridge, stir well and fold in whipped topping cream.
Assemble Mousse Cake
- Place one piece of the sponge into an adjustable cake ring or spring form pan. Line the sides of the (inside) cake ring with plastic wrapper and brush sugar syrup on cake. Then spread honeydew mouse on top (divide mouse into 3 portions).
- Carefully release honeydew jelly from pan and place on top of mousse. Then again mousse on top of jelly (must fill the gap at the sides of the cake as well).
- Place the second piece of sponge cake on top, brush sugar syrup followed by the remaining honeydew mousse. Smooth the surface with a spatula or scraper and place the whole cake in the refrigerator to chill for at least 4 hours or overnight.
Honeydew Jelly Topping
- Chop 200g honeydew flesh to small pieces and blend together with 75g water till fine. Then pass through a strainer and extract around 180g honeydew juice.
- Pour 180g honeydew juice in a small pot together with sugar, agar agar powder and gelatin powder. Bring mixture to boil at medium heat and continue to stir for a minute at low heat, off heat. Add 1/4 tsp honeydew flavour and green colouring, stir well again.
- Strain honeydew liquid mixture and cool down slightly and gently pour onto mousse cake.
- Chill mousse cake in the refrigerator for an hour and decorate cake as desired before serving.
Notes
Is optional to add the green colouring to give a nice pastel colour to the cake (I didn't add).
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