Yuzu Mousse Cake
Moist, citrusly tangy and full of yuzu fragrance. and is definitely great as birthday treat or for any occasions
Ingredients
Sponge Cake
- 2 egg yolks
- 20 g caster sugar
- 35 ml fresh milk
- 35 ml corn oil
- 70 g cake flour
Meringue
- 2 egg whites
- 30 g caster sugar
Yuzu Mousse
- 80 g yuzu marmalade
- 100 ml yuzu juice drink
- 3/4 tbsp gelatin powder - soak with 2 tbsp water
- 3 tbsp lemon juice
- 300 ml non-dairy fresh topping cream
Yuzu Jelly Topping
- 2 tbsp yuzu marmalade
- 350 ml yuzu juice drink
- 1/2 tbsp lemon juice
- 1/2 tbsp caster sugar
- 1/2 tsp agar agar powder
- 2 tsp gelatin powder - soak with 2 tbsp water
Instructions
- 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 fllour and mix well.
- Meringue - 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 - 21cm (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 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 and gently remove from pie tray.
- Yuzu Mousse - blend yuzu marmalade and yuzu drink together in a pot over medium low heat, stir till light boil. Add gelatin and stir till dissolved, followed by lemon juice and continue to stir for another minute. Off heat and leave mixture till cool and place it in the refrigerator for about 5-10 minutes to thicken slightly.
- Whisk fresh topping cream to peak form but not too stiff and mix evenly into yuzu mixture with a rubber spatula .
- Assemble mousse cake - Place one piece of the sponge into an adjustable cake ring or spring form pan (lined cake pan) and spread half of the yuzu mouse on top. Then place the second piece of sponge cake on top, followed by the remaining yuzu 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.
- Jelly topping - In a small pot, stir well yuzu marmalade and yuzu drink. Then add sugar, lemon juice and agar agar powder, then bring to boil at medium heat. Then drop in soaked gelatin and keep stirring for about 2 minutes at low heat and strain mixture through a sieve. Leave liquid to cool down slightly before pouring onto mousse cake.
- Chill mousse cake in the refrigerator until mousse is set for at least 4 hours or overnight. Decorate cake as desired before serving.
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