Tuesday 18 June 2013

Peach Mousse Cake by Karen Yee

Peach Mousse Cake
(You many also replace with mango if you prefer)

(For Sponge Cake)

250 gms Optima spongecake mix
4 cold large eggs
50 gms of water
60g corn oil


Grease and flour a 9" round cake pan. Preheat the oven at 180C.

Put all the ingredients into a mixing bowl EXCEPT the OIL. Mix the ingredients well at high speed till the consistency is thick.

Gradually add in the oil and continue to beat at slower speed until the oil is well mix with the batter.

Pour into the pan and bake for about 25 to 30 mins. Remove the cake and turn the pan over on a cooling rack to cool. Slice the cake horizontally into 2 or 3 equal portions (depending on your preference).

(For Peach Mousse)

17g of gelatin powder (I use Redman)
60g Hot water
450g Whipping cream
5 tbsp of icing sugar
375g peach puree (room temperature)
1 tbsp of peach syrup (from the can)
200g peach slices for filling (or more if you prefer)


- Dissolve gelatin in hot water completely.

- Add to the peach puree.

- Add peach syrup and mix well

- Whip the cream with icing sugar till soft peaks

- Add peach puree mixture to the cream and beat till incorporated.

To assemble:

- Prepare a springfoam pan slightly bigger than your cake.

- Place the first layer at the bottom of the pan.

- Pour over and spread half of the mousse to the sides of the pan.

- Place slices of peaches on the mousse.

- Place the 2nd layer over gently and repeat the same. Pour the rest of the mousse over covering the entire cake. You can place more peaches on it if you prefer. Otherwise you can decorate it one it has set with the fruits.

- Pop into the freezer to quick freeze it for about an hour and then transfer to normal refrigeration. If not possible to freeze, just pop into the fridge.

- Refrigerate for about 4 to 8 hours till it is properly set and then decorate as you prefer.

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