Wednesday, February 15, 2012

Bite-Sized Mousse Cakes








This is my version of the lightweight semi-circle sponge cakes, commonly found in the neighbourhood cake shops.  They are usually 4" to 5" in diameter, fold into half and fill with blueberries/strawberry jam and non-dairy whipped cream.  Quite a delicious treat for tea-break.

I like these sponge cakes to be smaller, so I made them into mini cakes, about 5cm to 6cm width.  Instead of folding the cakes into semi-circles, I just need to sandwich two mini cakes with prepared fillings.  





Initially, I planned to have mango with strawberry mousse; and raspberries to go with chocolate ganache.  I like sweet and sour combination .... sweet mango with slight tangy strawberry mousse; tangy raspberries with semi-sweet chocolate.  But, I had prepared too much strawberry mousse, so I used the same mousse filling for the raspberries.  






Ingredients
(makes about 30 halves or 15 cakes@ 6cm each)

(A)
4 yolks
40g fine sugar or caster sugar
Small pinch of salt

(B)
4 egg whites
40g fine sugar or caster sugar
1/8 tsp cream of tartar

(C)
70g plain flour 
30g corn flour
50g corn oil
1 tsp vanilla, rum or any flavourings (optional)


Method:
1) Whisk (A) together at high speed till pale, thick and creamy.  Set aside.

2) In a clean bowl and mixer, whisk (B) at high speed till stiff.  Fold (1) and (2) together in batches till well-combined.

3) Sift plain flour and corn flour together.  Fold the sifted flour into the batter in three batches.  Add in the corn oil, flavouring and fold till well-combined.

4) Pour batter into piping bag.  Pipe batter onto ungreased baking paper (I draw circles on baking paper and flip it over, so that the cakes will be the same size).

5) Bake in preheated oven at 190C for about 5 to 8 mins, till top is light golden brown.

6) Remove from oven, peel off baking paper and let the cakes cool completely.

7) Fill one circle with your favorite fruits/cream/mousse and place another circle on top.

8) Chill in fridge before serving.

[Source: Recipe adapted from Richard Goh's baking class]


To prepare the mousse:  In a chilled mixing bowl, whisk 100g cold dairy cream with about 1 to 2 tsp sugar.  When the cream is getting stiff, pour in melted gelatin (1 tsp gelatin mixed with 1 to 2 tbsp water, melt and let it cool) and whisk till stiff.  Fold in 3 to 4 tbsp strawberry jam into the whipped cream and mix to combine.  




6 comments:

  1. They are lovely~
    The 1st photo has the feeling of love ^^
    Happy Valentine's day ~

    ReplyDelete
  2. I always buy the semi-circle sponge cakes from Bxxxxtalk, now I can make my own, thks for sharing ^_^

    ReplyDelete
  3. wow all on your side is looking sooooo tasty, my moth getting watery :-)

    ReplyDelete
  4. Dear Fong, can i skip the gelatin for the mousse? Thank you...

    ReplyDelete
  5. Hi Windy, the gelatin helps to stabilise the whipped cream. You may also want to use non-dairy whipping cream, which is more stable and you do not need to add gelatin.

    ReplyDelete

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