Sponge Biscuit

  • 2 eggs
  • 50 grams (1.75 ounces) sugar
  • 1 teaspoon vanillin
  • Pinch of baking powder
  • 63 grams (0.5 cup) flour
  • 8 grams (1 tablespoon) starch


  • 1 melon (about 500 grams / 17.65 ounces)
  • 2 tablespoons lemon juice
  • 8 grams (1 tablespoon) powdered sugar
  • 10 grams (0.35 ounces) gelatin
  • 200 milliliters (6.80 fluid ounces) cream (35%)
  • 70 milliliters (2.40 fluid ounces) natural yoghurt
  • 15 milliliters (1 tablespoon) coconut liquor


  • 60 milliliters (0.25 cup) water
  • 15 milliliters (1 tablespoon) lemon juice
  • 67 grams (0.3 cup) sugar


  • Mixing Bowls

    Ensure you have a variety of sizes for mixing different ingredients efficiently. A sturdy set will make your preparation smooth and hassle-free.

  • Electric Mixer

    An electric mixer will save you time and effort when whipping eggs and cream to the perfect consistency. Aim for medium speed for optimal results.

  • Baking Mold (16 cm or 6.3 inch)

    A springform pan works best for easy release of your delicate cake. Line it with parchment paper for added security.

  • Baking Paper

    Essential for lining your baking mold to prevent sticking and to ensure an easy cleanup.

  • Piping Bag

    Use this for neat and even distribution of the mousse layer. It gives your cake a professional touch.

  • Special Melon Baller

    This will help you create uniform melon balls for an elegant decoration. Chill the tool for easier scooping.


Step 1

1. Preheat the oven to 170°C (338°F).

Step 2

Make sure the oven is properly preheated to ensure even baking.

Step 3

2. Whip the eggs and sugar until light and fluffy. Combine the flour, starch, and baking powder, then sift this mixture into the egg mixture.

Step 4

Whip the eggs and sugar thoroughly to incorporate air, which helps in achieving a light sponge.

Step 5

3. Gently fold the dry ingredients into the wet mixture. Pour the batter into a 16 cm (6.3 inch) mold and bake for about 20 minutes. Check for doneness with a skewer.

Step 6

Folding gently ensures you do not lose the air incorporated into the batter.

Step 7

4. Allow the sponge biscuit to cool completely. Cut it into two layers. Use one layer for the cake and freeze the other for future use.

Step 8

Cooling the biscuit completely makes it easier to slice.

Step 9

5. For the mousse, cut the melon in half and remove the seeds. Use a melon baller to create 12 melon balls and set them aside with some lemon juice and coconut liquor in the refrigerator.

Step 10

Choose a ripe melon for a sweeter and more flavorful mousse.

Step 11

6. To make the syrup, mix the water, lemon juice, and sugar in a saucepan. Cook over medium heat until the sugar dissolves and the syrup becomes clear.

Step 12

Stir continually to ensure the sugar dissolves completely.

Step 13

7. Blend the remaining melon pulp with lemon juice, powdered sugar, and yoghurt until smooth. Set aside.

Step 14

A high-powered blender can help achieve a smoother puree.

Step 15

8. Soak the gelatin in cold water for a few minutes, then dissolve it either in the microwave or over low heat.

Step 16

Ensure the gelatin is fully dissolved to avoid lumps.

Step 17

9. Slowly pour the dissolved gelatin into the melon puree, then refrigerate the mixture for about 15 minutes.

Step 18

10. Line a split mold with cling film or baking paper. Place one biscuit layer at the bottom and brush generously with the syrup.

Step 19

Lining the mold makes it easier to remove the cake later.

Step 20

11. Whip the cream until it forms soft peaks. Once the melon puree begins to thicken, gently fold in the whipped cream.

Step 21

Whipped cream should be folded gently to maintain its airy texture.

Step 22

12. Pour the mixture over the biscuit layer in the mold, smoothing the top. Chill the cake in the refrigerator for at least 2 hours.

Step 23

Letting the cake set for longer ensures better firmness.

Step 24

13. Before serving, garnish with the pre-made melon balls.

Step 25

Bon Appetit!


Slice this melon mousse cake and watch the magic unfold. The light and airy sponge pairs wonderfully with the refreshing fruit mousse, making it an absolute delight to your senses.

For an elegant presentation, place each slice on a dessert plate and garnish with fresh mint leaves or a drizzle of honey. The mint adds a burst of color and a refreshing taste that complements the melon perfectly.

If you're serving this at a summer picnic or garden party, pair the cake with a chilled glass of sparkling water infused with citrus slices. The bubbly drink will heighten the cake's lightness and add a festive flair to your gathering.

You can also add a scoop of vanilla ice cream on the side for an extra touch of indulgence. The creamy ice cream and fruity mousse create a delightful contrast that will leave your guests craving more.


For a gluten-free version, simply substitute the flour with a gluten-free baking mix. Ensure your baking powder is also gluten-free to keep the recipe safe for those with sensitivities.

Veganizing this recipe is also possible! Replace eggs with flaxseed meal (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg), and use coconut cream instead of heavy cream. Make sure to use a plant-based yogurt and agar-agar in place of gelatin. The texture may vary slightly, but the taste will be just as delightful!


  • Why isn't my sponge cake rising properly?

    Ensure your eggs are at room temperature and properly whipped for maximum volume. Sifting flour and starch also helps create a lighter batter.

  • How can I prevent my mousse from becoming too watery?

    Make sure the gelatin is fully dissolved and mixed well into the melon puree. Refrigerating the puree before adding it to the cream helps stabilize the mousse.

  • What can I use as a substitute for melon?

    Feel free to use other fruits like mango or peach to create a different flavor profile. Just adjust the sweetness as necessary to suit your tastes.

  • Can I make this cake in advance?

    Absolutely! This cake can be made a day ahead, allowing the mousse to set perfectly. Just keep it refrigerated until you're ready to serve.

  • How do I release the cake from the mold without damaging it?

    Run a warm knife around the edges before releasing the springform pan. This helps separate the cake cleanly from the sides.

  • Why does my mousse have lumps in it?

    The lumps usually occur if gelatin isn't fully dissolved. Make sure to dissolve it completely before adding it to the melon puree.

Nutrition facts

Recipe Yield:8 servings
Calories:Approximately 225 calories per serving
Calories (Min - Max):200 - 250
Total Fat:12 g
Saturated Fat:7 g
Protein:5 g
Total Carbohydrate:25 g
Total Sugars:20 g