Strawberry cream cheese mousse cake

Ingredients

Sponge Biscuit

70 grams (5 tablespoons) butter (room temperature)
120 grams (0.6 cups) sugar
25 grams (2 tablespoons) vegetable oil
150 grams (1.2 cups) flour
1 egg
120 milliliters (0.5 cups) buttermilk
1 pinch salt
0.5 teaspoon baking soda
1 teaspoon vanilla extract

Cream Cheese Mousse

500 grams (2.2 cups) cream cheese
200 milliliters (0.8 cups) whipping cream
100 grams (0.8 cups) powdered sugar
150 grams (0.6 cups) strawberry puree
15 grams (1 tablespoon) gelatin
100 milliliters (0.4 cups) cold water
1 teaspoon vanilla extract
fresh strawberries

Equipment

18-20cm (7.09-7.87 inch) Baking Tin
This is essential for shaping your cake. Make sure to line it with parchment or grease it well to prevent sticking.
Sifter
Sifting the dry ingredients helps to incorporate air and make your sponge biscuit extra fluffy.
Wire Rack
Allowing your cake to cool properly on a wire rack will prevent it from becoming soggy.
Electric Mixer
Beating your ingredients to the right consistency is crucial for both the biscuit and the mousse. An electric mixer makes this task effortless.

Instructions

Step 1

Preheat your oven to 356°F (180°C). Prepare an 18-20cm (7.09-7.87 inch) baking tin by lining it with parchment paper or greasing with butter and lightly sprinkling with flour.

Step 2

Using parchment paper helps prevent the biscuit from sticking to the tin.

Step 3

Sift the flour, baking soda, and salt together. Set aside.

Step 4

Sifting helps to incorporate air, resulting in a lighter and fluffier texture.

Step 5

Beat the soft butter with sugar until light and fluffy, about 5-7 minutes. Add the vegetable oil and mix well.

Step 6

Ensure the butter is at room temperature to achieve the best consistency.

Step 7

Add the egg and vanilla extract to the butter-sugar mixture and beat well.

Step 8

Pour in half of the buttermilk and start adding the dry ingredients in batches, while continuing to beat.

Step 9

Don't overmix at this stage to keep the batter light.

Step 10

Gently fold in the remaining buttermilk with a spatula until well combined.

Step 11

Pour the batter into the prepared baking tin and bake for about 15-20 minutes. Check for doneness with a toothpick; it should come out clean from the center.

Step 12

Ovens may vary, so start checking for doneness at the 15-minute mark.

Step 13

Allow the sponge biscuit to cool completely on a wire rack.

Step 14

For the mousse, soak the gelatin in cold water and leave to swell according to the package instructions.

Step 15

Make sure to use cold water to properly bloom the gelatin.

Step 16

Boil the strawberry puree for about 5-7 minutes until thickened. Remove from heat and combine with the swollen gelatin, mixing thoroughly.

Step 17

In a separate bowl, whip the cream cheese, whipping cream, and powdered sugar until fluffy and well combined.

Step 18

Add a few tablespoons of the cheese mixture to the strawberry puree with gelatin, and mix well.

Step 19

Combine the rest of the cheese mixture with the strawberry puree and beat until smooth.

Step 20

Place the cooled sponge biscuit into a detachable tin or mousse ring. If desired, cover the edges with acetate film. Tightly cover the bottom with foil.

Step 21

Acetate film helps achieve clean, sharp edges and easy removal of the mousse later.

Step 22

Arrange fresh strawberry halves around the edge of the tin, then pour the mousse over the biscuit.

Step 23

Refrigerate until the mousse is solidified.

Step 24

Allow the mousse to chill for at least 4 hours, or overnight for best results.

Servings

Imagine this: you slice into the cake and reveal the vibrant strawberry halves nestled in the creamy mousse 🌟. This strawberry mousse cake pairs perfectly with a cup of tea or coffee. For a more indulgent experience, serve it with a side of fresh fruits 🍓 or a dash of whipped cream. This cake is not just for after dinner; it's stellar for brunches and afternoon tea parties. Picture a sunny day, a beautiful garden, and slices of this cake on dainty plates. The lightness of the mousse complements the dense, but still airy sponge, creating a play of textures that is both satisfying and exciting. For a festive twist, consider decorating the top with edible flowers or a drizzle of chocolate. It's versatile and can easily adapt to the mood of your gathering. Serve it chilled for the best experience, and get ready to earn those compliments!

Variations

Gluten-Free Version 🌾: Swap out the regular flour with a gluten-free flour blend. Ensure all other ingredients, like the baking soda and buttermilk, are also certified gluten-free. Vegan Version 🌱: Substitute the butter with vegan butter, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of a regular egg, and swap regular cream cheese and whipping cream with their vegan counterparts. For gelatin, use agar-agar as a plant-based alternative.

Faq

Why do I need to line the baking tin with parchment?
Lining the tin with parchment ensures that your sponge biscuit doesn't stick to the sides, which makes it easier to remove and keeps the shape intact.
Can I use frozen strawberries for the mousse?
Yes, you can use frozen strawberries for the puree. Just be sure to thaw them and drain any excess water to prevent the mousse from becoming watery.
What is the secret to a fluffy sponge cake?
The key to a fluffy sponge cake is to beat the butter and sugar until they are very light and fluffy. This step incorporates air into the mixture, which helps it rise beautifully.
How do I know when the sponge biscuit is done baking?
You can check if the sponge biscuit is done by inserting a toothpick into the center. If it comes out clean, your cake is ready.
How can I prevent the mousse layer from separating?
Be sure to thoroughly mix the strawberry puree and gelatin with the cream cheese mixture. A uniform mixture helps the mousse set properly without separating.
Is it okay to prepare this cake a day in advance?
Absolutely! This cake actually benefits from sitting in the fridge overnight as it allows the flavors to meld together beautifully.