Once again I have linked up with Rhiannon of The Sparkly Panda, Laura of What Laura Did & Alice of The Cup and Saucer as part of The Umbrella Collective. This week we’ve set ourselves another challenge, this time a baking challenge. After some discussion we decided it should be “Bake with Berries” in the style of The Great British Bake Off show stopper challenge.
Firstly, I’ll say this, I’m much more of a cook than a baker.. and usually if I bake I go for packet mix (I love you Betty Crocker) and add my own twist to it, but the basic cake mix is usually from a packet. Dreadful, I know. But at least this way I know the cake is going to turn out great and taste delicious! However, this week I’ve decided to be brave and bake a cake from scratch. And if that wasn’t enough, I’ve also made a MOUSSE for the first time from scratch. I really must of been feeling brave.
The original recipe comes from a book I got for my birthday from my mum. It’s called “One Mix, Fifty Cakes” this was the only recipe in the whole book that used real berries in it, rather than for decoration. The recipe is for a Strawberry Mousse Cake but after a trip to Asda I had to do some adapting as there was no strawberries and my mum refused to take me to another supermarket.
So instead I give you, Raspberry Mousse Cake.
Melted Butter for Greasing
175g Plain White Flour
1 Tbsp Baking Powder
175g Unsalted Butter
175g Caster Sugar
3 Eggs, beaten
1 Tsp Vanilla Extract
2 Tbsp Milk
4 Tsp Powdered Gelatine
3 Tbsp Orange Juice
400ml Double Cream
Icing Sugar for Dusting
What You Need
Grease Proof Paper, Scales, Sieve, Big Bowl, Blender, Hand Mixer, Wooden Spoon, Tea Spoon, Table Spoon, Spring Release Cake Tin, Knife, Wire Rack Cooler, Small Bowl, Big Bowl, Pan
- Preheat the oven to gas mark 3. Grease and line the baking tin (spring release is best)
- Sift the flour and baking powder in a large bowl and add the butter, eggs and vanilla extract. Beat well until the mixture is smooth, then stir in milk.
- Spoon the mixture into the prepared tin. Bake in preheated oven for 45-55 minutes, or until risen and golden.
- Leave to cool in tin for 5 minutes then turn out. Cut the sponge in half horizontally and place one half back into the baking tin.
- For the filling, dissolve the gelatine in orange juice in a small bowl over a pan of boiling water. Continue to stir.
- In a blend puree the raspberries then stir in 3 Tbsp of caster sugar.
- Whip the cream until it’s firm enough to hold it’s shape.
- Quickly stir the gelatine into the raspberries then fold in the cream.
- Pour the mixture into the tin on top of the sponge then place the second half of the cake back on top. Chill in the fridge until set then sift some icing sugar on top.
Some of these photos are more proof I made it all from scratch! I can’t believe the mousse actually set! I will definitely be trying to make individual mousses for sure. Next time I make it, I will reduce the amount of cream used, it was just excessive! Luckily the sweetness of the cake counters the sharpness of the raspberry mousse creating a delicious summer cake! Please check out the delicious recipes from Rhiannon, Alice & Laura and let me know if you give it a try!
Disclaimer, I’m aware I didn’t technically bake the berries, but it is a bake WITH berries.. and I did do something with the berries, I turned them into a delicious mousse. Can you tell I’m proud?