This post and recipe is dedicated to celebrate the spirit of woman in all respect. We used strawberries specifically because the sweetness and slight sourness of the berry highlights the characteristic qualities of women of being jovial, delicate, vibrant and bubbly. The soft and airy texture of the mousse alternating with the moist and dense sponge is symbolic of the soft kindness and ineffable strength she's born with, the layering of the cake strikes a balance between the two textures in the dish and speaks of feminine characteristics.
Wishing all the lovely ladies a very happy women's day.
INGREDIENTS:
FOR ONE SPONGE:
You'll be baking two sponges so double up the quantities.
- 60 gms Flour (Maida)
- 50 gms powdered sugar
- 35 gms Egg
- 34 gms Butter
- 16 gms Curd
- 24 gms Milk
- A pinch of baking powder
- A pinch of baking soda
- 3-5 drops of Vanilla extract
FOR THE MOUSSE
- 1 Cup soft vanilla ice cream ( Melt if for 15-20 minutes on room temperature before using it )
- 1 pack of instant strawberry jelly ( we used jello)
- 1/4 cup sugar
- 3 egg whites
- 1 cup of warm water
- 1 cup of cold water
METHOD:
BAKING THE SPONGE
- Pre-heat the oven at 180 degrees celsius and grease two 5 inch cake moulds.
- Sieve the flour and add the pitch of baking soda and baking powder to it and keep aside.
- Whisk the butter and sugar for about a minute with an electric mixer or 2 minutes by hand.
- Add in the egg and mix well, follow this step by adding in the curd and mix the ingredients well.
- Add in the flour to this mixture, alternating it with the milk. Whisk it for about 2 minutes .
- Spoon the batter in the cake moulds, and bake for 11-15 minutes.
- Cool on wire rack for half an hour.
- Repeat the steps for the second sponge.
PREPARING THE MOUSSE:
- In a large mixing bowl, add the jelly powder, pour over 1 cup of warm water and stir well.
- Add the cold water to this mixture and mix well. Add in the semi-solid ice cream.
- Allow this mixture to rest in the freezer until semi-set.
- Meanwhile whisk the egg whites to stiff peaks.
- Remove the jelly-icecream mix from the freezer, whisk it until it reaches a wobbly liquid stage, avoid whisking it on high speed, it makes it watery.
- Fold in the stiff egg whites to this mixture.
- Mix in the sugar.
ASSEMBLING THE LAYERS:
- Place one sponge at the bottom of a well greased spring foam cake tin, if not place it on the dish you would like to serve your cake.
- Spread 1.5 cup of the mousse mix on the sponge and smoothen it.
- Alternating with the sponge follow the steps again.
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