It is Isabel’s birthday today. She asked me to bake this Strawberry Mousse Delight for her. I promised her, without realizing how complicated to make this cake! So this is a challenge to my cake baking. I really enjoyed baking this although it took me so much of time. A success I would say.

INGREDIENTS
For Side Cake
5 egg yolks
50g caster sugar
100g plain flour
25g corn flour
5 egg whites + 50g caster sugar
2 tbsp cocoa powder

For Chiffon Cake
250g chiffon cake mix
4 whole eggs
25ml water
1/2 tsp vanilla essence
50ml corn oil

For Strawberry Mousse
350g strawberry puree
Syrup (100g caster sugar melt in 150ml warm water)
1/2 tsp strawberry essence
30g gelatin powder melt in 100ml water
400ml UHT whipping cream

For Topping
(Original recipe calls for strawberry deco powder, but I substitute with grated strawberry choc.)
A bar of strawberry chocolate (pink)
Some fresh fruits for decoration

METHOD
1. Cake’s side panel:
(a) Preheat oven at 180C.
(b) Line and grease a long rectangle baking tray.
(c) Whisk egg yolk and 50g sugar at high speed until light and fluffy. Set aside.
(d) In a separate bowl, whisk egg white and sugar until stiff.
(e) Fold into egg yolk mixture. Lightly fold in flours.
(f) Divide batter into two. Add cocoa powder into one portion.
(g) Place the batter into 2 piping bags.
(h) Pipe out the 2 batters diagonally in alternate colour onto baking tray (pic). Bake for 10 min.

(i) When cooled, cut into 2″ strips.
(j) Line the ‘zebra’ strips around the inside of a 9″ round loose-base cake-tin.

2. Chiffon Cake:
(a) Whisk at high speed: chiffon cake mix, eggs and water for about 3-5 min.
(b) Add in vanilla essence and oil. Mix well.
(c) Bake in a lined 9″ cake tin (non-loose base) for about 30-35 min.
(d) After cake is cooled, slice into 3 layers, cut away the sides.

3. Mousse: Mix together strawberry puree, sugar syrup, strawberry essence and gelatin. In another bowl, whip up the UHT cream and add in the strawberry mixture. Mix well.

4. To assemble:
(a) Place a slice of chiffon cake on the base of the 9″ loose-base cake tin (lined with the zebra strips around the sides).
(b) Top with 1/3 of the strawberry mousse.
(c) Top with 2nd slice of chiffon cake, and a layer of 1/3 strawberry mousse.
(d) Repeat with the 3rd slice of cake and finally the balance of mousse on top.
(e) Chill for 4 hours or overnight till set.
(f) Remove from cake tin and sprinkle with grated pink chocolate on top. Garnish with some fresh fruits.

Note: For strawberry puree, I just blend 350g of fresh strawberry instead of buying any canned type, therefore the colour is not as red as those in the recipe books.

Related posts:

1. Chocolate Banana Cake
2. Chocolate-milk Light Cheesecake
3. Steamed Blueberry Cheesecake