After blending 1/3 up for yogurt-shakes, I decided to use some for a Strawberry Mousse Cake. But for some reason i just kept on screwing up and ended up wasting 1 liter of milk, 7 eggs, and tons of whipping cream, sugar, and other ingredients. Sighhh... i was pretty pissed off but hey, if you don't make mistakes, then how can you learn from them, right? So the next day i gave it another go and reduced the size to a small 5.5'' cake. Sigh, 真的是 with low expectations comes great satisfaction... it turned out 10x better than I expected! I divided it into 8 pieces-- gave one to little A, one for myself, and JLo ate the rest... in one sitting ;) Wahahahaa, that felt pretty good. Anyways, here's the recipe!
makes a 8.5'' cake (I halved recipe to make a small 5.5'' cake)
- 290 mL (1 and 1/4 cup) all-purpose flour
- 4 eggs
- 35 mL milk
- 1 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 35 mL vegetable oil
- Prepare ingredients: [pictures 1, 2]
- add sugar and salt together.
- add milk, oil, and vanilla together.
- sift the flour.
- Add the sugar+salt into the eggs and blend with an electric mixer immediately. [picture 3]
- Blend until the egg mixture becomes foamy and tripled in size (around 5 minutes).
- Add in the flour and mix well. [picture 4]
- Pour some of the mixture into the milk+oil and stir until well blended. [picture 5]
- Pour it back into the original cake mixture and use your spatula to fold until well blended. [picture 6]
- Pour into a cake mold and bake for 35 minutes at 180 C (Gas 4). [picture 7]
makes a small 5.5'' cake
- 2 layers of sponge cake (cut off 1 cm around the edges)
- 200g fresh strawberries
- 1 egg yolk
- 3-4 tablespoons sugar
- 1 teaspoon vanilla extract
- 100 mL milk
- 2.5 teaspoons unflavored gelatin
- 1 cup whipping cream
- 150g fresh strawberries sliced in half.
- Blend and puree 200g of fresh strawberries. [picture 1]
- In a saucepan, mix the sugar, egg yolk, and vanilla. [picture 2]
- Pour the strawberry puree (around 150 mL) into the egg mixture. Mix well. [picture 3]
- In another saucepan, add the gelatin and milk and heat until gelatin has dissolved. Pour it into the strawberry mixture and continue heating until everything comes together. [picture 4]
- Remove the mixture from the heat and place the saucepan in cold water until it reaches room temperature.
- Whip the cream until stiff peaks form. Pour it into the strawberry mixture. [picture 5]
- Fold until blended thoroughly. [picture 6]
- Place the 1st layer of sponge cake in the center of the mold and arrange sliced strawberries on top. Pour in the mousse until strawberries are covered. [picture 7]
- Place the 2nd layer of sponge cake in the center and cover it with more mousse. [picture 8, 9]
- Refrigerate until set (4 hours). Decorate and serve.
Strawberry Mousse CakeFor Strawberry Charlotte:
- Dip the bottom of the ladyfingers in raspberry or strawberry syrup.
- Line up the ladyfingers side by side along your springform pan.
- Fill up the inside as directed with the Strawberry Mousse Cake recipe above.