Heavenly White Cake


Heavenly White  Cake

Yield: 15 x 10 x 1 inch pan


2 3/4 cups sifted cake flour

4 teaspoons baking powder

3/4 teaspoon salt

4 egg whites

1 1/2 cups white sugar

3/4 cup butter

1 cup milk

1 teaspoon vanilla extract

1 teaspoon almond extract


  1. Measure sifted cake flour, baking powder, and salt; sift together three times.
  2. In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
  3. Beat butter until smooth. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and mix thoroughly into batter. Spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.

source:  allrecipes


Chocolate sponge with hot chocolate custard

Choco sponge BBC

Chocolate sponge with hot chocolate custard

Yields:  12 servings (20 x 30cm)

Prep time: 30 mins
cooking time: 40 mins


300g stoned dates, chopped

6 large eggs, separated

350g light muscovado sugar

200g wholemeal flour

2 tsp baking powder

100g cocoa

For the custard

5 tbsp custard powder

5 tbsp light muscovado sugar

50g cocoa powder

1.2l skimmed milk


  1. Cover the dates with boiling water and set aside to soften for 30 mins.
  2. Heat oven to 160C/140C fan/gas 3 and line a 20 x 30cm baking tin with baking parchment. Drain the dates, reserving the liquid, then whizz the dates to a purée with 100ml of the soaking liquid.
  3. Beat the egg whites in a large bowl with an electric whisk until stiff peaks hold on the end of your whisk. Add half the sugar and beat until thick and glossy.
  4. In another bowl, beat the yolks and remaining sugar until pale. Whisk in the mashed date mixture, then fold into the egg white mixture until well combined. Mix the flour, baking powder and cocoa with a pinch of salt. Sprinkle over the wet mixture and very gently fold in until well combined. Gently scrape into the tin and spread to the edges. Bake for 35-40 mins until a skewer poked in comes out clean.
  5. Meanwhile, mix the custard powder, sugar and cocoa together in a saucepan. Stir in dribbles of milk until you get a smooth paste. Gradually add more milk until it’s all incorporated with no lumps. Put over a medium heat and warm, stirring constantly, until thick and just bubbling.
  6. Cut the warm cake into slabs and pour over the hot chocolate custard to serve.

source: bbcgoodfood



Fudgy chocolate and orange gateau

choco-orange gateau BBC

Fudgy chocolate & orange gateau


flavourless oil, such as sunflower, for greasing

icing sugar, for dusting

40g butter

3 large eggs, separated into yolks and whites

75ml whole milk

½ tsp vanilla extract

30g plain flour

30g cocoa powder

75g golden caster sugar

40g butter

3 large eggs, separated into yolks and whites

zest and juice 1 orange

splash of milk (if needed)

½ tsp vanilla extract

80g plain flour

75g golden caster sugar

350g unsalted butter, at room temp

600g icing sugar, sifted

zest and juice 2 oranges, at room temp

100g butter

200g icing sugar

100g cocoa

100g dark chocolate, chopped

200ml double cream

1 tsp vanilla extract




  • Making the sponges: Heat oven to 180C/160C fan/gas 4. You’ll need to make 3 rectangular chocolate sponges, a pair of round chocolate sponges, and 3 rectangular orange sponges to assemble this cake, so get everything organised first. Take a look at our Guide and the additional tips, in the Tip box below.
  • For every rectangular sponge, you’ll need to line the base of a 21 x 31cm tin (see Guide in the Tips below and Related guides box, right) neatly with baking parchment and grease the sides with a little flavourless oil.
  • Start with the chocolate sponges. Put the butter in a small saucepan and heat gently until melted. Whisk together the egg yolks, milk and vanilla extract in a small bowl. Stir the flour and cocoa into the melted butter to make a paste. Transfer this butter-flour mixture to a big mixing bowl and whisk in the egg mixture a little at a time – this takes elbow grease to get it smooth, but keep going!
  • Put the egg whites in a bowl and beat with an electric whisk until stiff. Add the sugar and continue beating until the mixture is glossy and thick. Whisk a third of the meringue mixture into the chocolate mixture to loosen, then use a big metal spoon to gently fold the remaining meringue into the batter until just incorporated. Spread the batter evenly in the tin. Bake for 12 mins.
  • Turn the cake out of the tin onto baking parchment very lightly dusted with icing sugar. Peel off the cake lining parchment and cover with a clean tea towel.
  • Repeat steps 2 to 5 twice more. When the third rectangular sponge is baked, turn out as before but very loosely roll up the sponge like a Swiss roll, starting from one of the shortest sides, rolling up the tea towel inside.
  • Make a final, fourth batch of the chocolate sponge recipe, but this time divide it between 2 x 20cm round, shallow sandwich tins. Bake for 10 mins, then turn out as instructed in step 5.
  • Now make the orange sponges. Follow steps 3 to 6 again, but instead of milk, measure 75ml of the juice from the orange you’ve zested. If you don’t have enough, make up the difference with milk. Whisk in the zest.
  • Cool all the sponges.
  • Making the frosting and icing: For the orange frosting, beat together the butter, icing sugar, orange zest and juice. Beat until just combined – the acidity of the orange may start to split the mixture if overbeaten. If it looks a little split though, don’t worry – just stop mixing, it’ll still taste lovely. Can be kept in the fridge for up to 3 days, but will need bringing back to room temp to use.
  • When you are about to start assembling, put all the chocolate icing ingredients in a heatproof bowl over a pan of barely simmering water. Gently melt together, stirring occasionally, until smooth and shiny.
  • Assembling the cake: Cut each rectangular sponge into 2 long strips 7cm wide – trimming the long edges off will give you a neater finish (see step A in the Guide). It’s important to be really accurate, so use a ruler. Trim the short edges to neaten. When you prepare the rolled-up sponges, just gently unroll first – don’t worry if they crack a bit.
  • Spread a thin layer of orange frosting over every strip, right to the edges. Gently peel the strips away from their paper – they will have stuck a bit. Start with 1 chocolate and 1 orange strip that was rolled up to cool, and lay one on top of the other – but don’t line up the ends. Sit the second sponge about an inch down from one of the ends of the bottom sponge (it doesn’t matter which is chocolate and which is orange). Start to roll up from this end – the bottom sponge should roll up and over neatly on top of the second, so the middle of the roll is nice and tight (see step A in the Guide).
  • Keep adding extra sponges and rolling up to make a giant Swiss roll but as you roll, the ends of each different-coloured layer won’t finish together (and this difference increases as the roll gets bigger). So you’ll need to add chocolate and orange sponges individually from now on, rather than sandwiching together first, then adding to the rolled cake. Where each strip ends, you’ll stick on a matching sponge – so a chocolate strip always continues with another chocolate, and the same with orange (see steps C & D in the Guide). This is the fiddly bit, as you’ll find you’ll need to partly stick on 1 coloured strip, then snuggle in the other coloured strip partway through. (This sounds more complicated than it is. When you start to do it, this will all make sense.) If you have a spare pair of hands in the house, this is the time to use them.
  • It’s up to you whether you find it easier to work as a roll (see step E in the Guide), or to turn the roll on one of its flat ends to work with (see step F in the Guide). I started rolling, and just as it got towards the ends and was getting quite heavy and bulky, I flipped it to continue. Have the round sponges to hand as you near the end, to check whether you’ve reached a roll of 20cm diameter plus. As soon as you do, stop – you may have 1 strip of 1 colour left over.
  • Sit the rolled cake on one of its flat ends if you haven’t already. Spread a good layer of orange frosting over the top, then press on 1 of the round chocolate sponges (see step G in the Guide) – line it up to the middle of the roll, rather than one of the edges of the roll. This means you’ll have to take a sharp knife and trim the roll all around, until it is perfectly flush with the round sponge top. Flip the cake upside down onto your serving plate. Spread some more orange frosting over the new top, and add the second round sponge.
  • Gradually spoon on, and spread over, the chocolate icing with a big palette knife. If should still be runny enough to gently run down the sides, giving you a shiny finish


source: bbcgoodfood

Chocolate, raspberry & rose Battenberg gateau

choco gateau BBC

Chocolate, raspberry & rose Battenberg gateau

Yields:  2 x 18 cm round cakes


225g very soft salted butter, plus a little extra for greasing

225g golden caster sugar

175g self-raising flour

85g ground almonds

50g cocoa powder

3 large eggs

1 tsp vanilla extract

140g natural yogurt

25g freeze-dried raspberries, plus extra for decorating (optional)

200g self-raising flour

225g very soft butter, plus a little extra for greasing

225g golden caster sugar

3 large eggs

85g ground almonds

1½ tbsp rose water

100g natural yogurt

artificial pink food colouring

jar of raspberry jam

Chocolate Ganache

200g bar of dark chocolate

200ml pot double cream

25g butter



  • Heat oven to 160C/140C fan/gas 3. Grease and line the base of 2 x 18cm round sandwich tins.
  • Start with the chocolate sponges. Put all the ingredients in a bowl and beat with an electric whisk until the mixture comes together smoothly. Working quickly, weigh the batter, then spread exactly half in each tin. Bake for 30 mins – when you poke a skewer into the middle, it should come out clean. Cool in the tins for 15 mins, then carefully turn out onto wire racks to finish cooling while you make the raspberry-rose sponges.
  • Clean the tins, then grease and line as above. Whizz the freeze-dried raspberries and flour together until no lumps of raspberry remain. Tip into a mixing bowl, add the butter, sugar, eggs, almonds, rose water and yogurt, and beat together as above. When smooth, beat in a little pink food colouring bit by bit until you get a nice colour – it will fade a bit during baking. Weigh, divide between the tins and bake and cool as above.
  • Once cool, gently cover and chill the sponges for 30 mins – this will make cutting them easier and neater.
  • Unwrap the sponges and, if they have domed in the centre, trim to flatten. Cut a 12cm-diameter circle out of the centre of each sponge using a biscuit cutter or paper template. Then cut a 6cm-diameter circle from the centre of your 12cm sponge. From each sponge, you should end up with a 6cm circle, a 12cm ring and an 18cm ring. Swap the middle rings of the chocolate sponges with the middle rings from the raspberry-rose sponges, and fit the cut pieces back together. Handle the sponges very gently to avoid cracking the edges too much.
  • Heat the jam to melt, then sieve to remove the seeds. Generously brush some over one of the sponges and top with an alternating sponge. Repeat to stack up all the layers. Sit the cake on a serving plate or cake stand.
  • Break the chocolate into a heatproof bowl with the cream and butter. Set over a pan of barely simmering water so the bottom of the bowl doesn’t touch the water, and very gently melt together. Cool until slightly thickened and more spreadable, then spread all over the cake to finish. Don’t return to the fridge – this cake keeps for two days at room temperature – and tastes better the day after assembling



source: bbcgoodfood


Truffle Cake

Truffle Cake LTBB

Truffle Cake

Yields: One 9 in round cake (8 layers), or One 5×9 rect. cake (8 layers)


Frosting (best done day before)

200 g. bittersweet dark chocolate

2.5 cups heavy cream

Sponge Cake Layers

6 egg yolks

5 egg whites

⅔ cup sugar

½ tsp. cream of tartar

3 tblsp. hot water

2 tblsp. cocoa powder

5 tblsp. cake flour

2 tblsp. cornstarch


6 tablespoons water

6 tablespoons sugar

2 tablespoons Kahlua Liquer

Dark Chocolate Glaze from Canelle et Vanille

4 g. gelatin (a little less than 1 teaspoon)

¼ cup (60 g) heavy cream (35% fat content)

5 tblsp (60 g) sugar

¼ cup (50 g) water

⅓ (30 g) unsweetened cocoa powder

Decorations (‘Love’)

50 g. white chocolate melts




Make the Frosting (best done 1 day ahead)

  1. Cut the chocolate into small pieces.
  2. In a saucepan, let the cream come to a boil.
  3. Pour cream over chopped chocolate. Let stand for 1-2 minutes.
  4. Mix with whisk, until the 2 are thoroughly combined, forming a smooth ganache.
  5. Let cool at room temperature, then refrigerate until cold (possibly overnight).
  6. (Next Day) In a bowl of an electric mixer, whip to stiff peaks. Once whipped, transfer to fridge until ready to use.

Chocolate Cake Layers

  1. Turn the oven to 375 F.
  2. Line jelly-roll pan with foil and spray with nonstick spray (or use parchment). Set aside.
  3. Sieve together cake flour and corn starch. Set aside.
  4. With a mixer, whip the egg yolks and sugar until doubled in size and pale in color.
  5. In a small cup mix the cocoa and hot water.
  6. With the mixer still running, add the cocoa mixture into the egg yolk mixture and whip for another 20 seconds, to combine.
  7. Transfer egg yolk mixture into a different bowl.
  8. In a thoroughly cleaned mixer bowl, whip the egg whites with the cream of tartar until soft peaks.
  9. In 3 additions, add the flour mixture into the egg yolk mixture, folding the flour in, being careful not to deflate the batter.
  10. In 3 additions, add the the egg whites, also being careful not to deflate the batter.
  11. Pour half of the batter into the prepared pan.
  12. Bake for 8-9 minutes.
  13. Remove the foil with the cake and let cool.
  14. Line the pan with foil and spray with non stick spray. Pour the other half of the batter and bake for another 8-9 minutes. Also let cool.
  15. Separate the cake from the foil and cut into 4 equal pieces. Repeat with the second cake layer.

Make the Syrup

  1. In a small saucepan mix together the water and sugar. Let come to a boil. Let cool. Add the liqueur and mix.

Make the Decorations (“Love”)

  1. Melt the chocolate in the microwave or over bain-marie.
  2. Place it in a sandwich ziplock bag, or a pastry bag fitted with a 2 mm opening round tip.
  3. Pipe desired decoration (word, symbol) on parchment paper. Allow to harden.

Make the Dark Chocolate Glaze

  1. Mix gelatin with water and let stand for 5 minutes, allowing the gelatin to bloom.
  2. Combine the cream, sugar and cocoa in a saucepan and let come to a boil over medium heat. Cook for 3 minutes past the boiling point, mixing with the spoon to prevent scorching.
  3. Take off the heat, mix in the gelatin and mix thoroughly.
  4. Let cool, until the glaze covers the back of the spoon.


  1. Put a dab of frosting in the middle of the cake board or serving tray. Place the first cake layer on top.
  2. Cut out 4 strips of foil/parchment paper and place them under the edges of the cake so that they cover the rim of the cake board or the serving tray (makes for easy clean up when you’re done decorating).
  3. Using a brush, soak the cake layer with the syrup or use a squirting bottle to do the same.
  4. Frost the cake with a thin layer of frosting.
  5. Repeat with the rest of the cake layers, covering the last layer with frosting as well and reserving 1 cup of frosting for decorating.
  6. Remove the foil/parchment paper strips from under the cake.
  7. As soon as the Chocolate glaze covers the back of the spoon, pour over the cake top, evening it out with a spatula.
  8. Refrigerate the cake for 24 hours before cutting, in a closed box or cake container.

To cut and Decorate

  1. Using a serrated knife or carving knife, cut the edges of the cake making them even, by dipping the knife in hot water and wiping it after each cut. Cut the cake in squares using the abovementioned method.
  2. Place the reserved frosting in a pastry bag fitted with a simple round tip (1/3-1/2 wide).
  3. Pipe a ‘drop’ of frosting in the corner of each cake square.
  4. With an offset spatula careful remove the decoration from the parchment paper and place it on the cake, allowing it to rest on piped “drop”.


9 inch or 5×9 inch cake can serve from 6-10 people, depending on how big you want the serving size to be


source:  letthebakingbeginblog

Christmas Vanilla Roll Cake

Christmas Vanilla roll cake

Christmas Vanilla Roll  Cake

Yields:  one roll cake

Prep time: 15 mins
Baking time: 7  mins


Vanilla Roll cake

2 eggs

3 egg yolks

1/2 cup (100 grams) sugar

1 teaspoon vanilla extract

1/3 cup (30 grams) sifted cake flour

3 tablespoons (30 grams) cornstarch

1/4 cup red & green Wilton batter bits or edible confetti

2 egg whites

1 tablespoon sugar

Vanilla Buttercream

1 cup butter, room temperature

3 cups (360 grams) powdered sugar

3-4 tbsp red & green sprinkles

1 teaspoon vanilla extract

1-3 teaspoons heavy cream


4 oz white chocolate

red & green sprinkles


  1. Heat the oven to 450F.
  2. Line a 17X12″ jelly/sheet pan with parchment paper . Set aside.
  3. In a mixing bowl add the 2 eggs, 3 egg yolks and 1/2 cup sugar. With the paddle attachment on, beat on medium to high speed around 5 minutes until pale in color and thickened. Add the vanilla extract and beat few more seconds.
  4. Sift the flour and the cornstarch over the egg yolks mixture and with a spatula gently fold it in.
  5. Fold in the batter bits as well.
  6. In a separate grease-free bowl, add the 2 egg whites and 1 tablespoon of sugar. With a whisk, whip until firm peaks form.
  7. With the spatula, fold the whipped egg whites into the egg yolks mixture.
  8. Pour the cake batter into the prepared pan, spread it evenly and bake for 6-7 minutes until golden brown and, when touched, it springs back.
  9. As soon as you remove the cake from the oven sprinkle with powder sugar and then invert the cake onto a clean dish towel. Remove the parchment paper, sprinkle with more powder sugar, and roll up the cake with the towel. Place on a wire rack to cool

Vanilla buttercream

  1. In a clean bowl add the butter. With the whisk attached on to the the mixer whip the butter for 2-3 minutes on medium to high speed.
  2. Lower the speed and slowly add the sugar, 1/2 cup at a time.
  3. When all the sugar is incorporated increase the speed and whip for 2 more minutes.
  4. Add few drops of heavy cream until it reaches the consistency you desire.
  5. With a spatula fold in the sprinkles.
  6. Gently unroll the cake and spread the buttercream evenly all over it.
  7. Roll it again and place in the fridge for a couple of hours.
  8. To decorate, melt the white chocolate in double boiler or microwave and pour it over the cake. Add Add more sprinkles (optional)
  9. Let the chocolate settle for few minutes and slice the cake.

Notes:  If you can’t find the batter bits, you can use Christmas edible confetti instead. They will not bleed while baking the cake.

source:  Roxanashomebaking

Classic Sponge Cake

classic sponge cake

Classic Sponge Cake

Yields:  2 layers 8″

Baking temp: 350 degrees Fahrenheit
Baking time: 20 mins


4 eggs, at room temperature
2/3 cups white sugar
1/3 cup all-purpose flour
1/3 cup self-rising flour
1/3 cup cornstarch
1/2 cup heavy cream, whipped
1/2 package strawberries, washed, topped and halfed
Confectioners sugar, for dusting


Preheat oven to 350°F. Butter one deep 9 inch round pan or two 8 inch cake pans and line with parchment paper.

Use an electric stand mixer to beat the eggs on high speed until thick and creamy. This will take 7-8 minutes.

With the mixer still going, add white sugar one tablespoon at a time, beating until dissolved after each addition. When all sugar is dissolved, turn off mixer.

Sift flours together. Sift onto egg mixture. Use a spatula to gently fold flours into eggs. This is the critical part, use a ‘light’ hand and don’t over mix.

Pour into prepared pan and spread mixture evenly. If using one cake pan, cook for about 30 minutes and if using two pans, cook for about 20 minutes. The sponge cake is cooked when it has slightly come away from the sides and the top springs back when lightly touched. Turn out onto wire racks to cool.

If you have baked one cake, cut in half. Place base sponge on serving plate, spread with whipped cream and sprinkle with strawberries. Place top sponge on and dust with confectioners sugar.

source:  babble

Chocolate & caramel ombre cake

choco-caramel ombre cake BBC

Chocolate & caramel ombre cake

Prep time: 60 mins
Cooking time: 55 mins


For vanilla & chocolate sponges

225g very soft butter, plus extra for greasing

225g golden caster sugar

175g self-raising flour

85g ground almonds

1 tsp baking powder

3 eggs

150ml pot natural yogurt

1 tsp vanilla extract

5 tbsp cocoa powder

For caramel & caramel-choc sponges

225g very soft butter, plus extra for greasing

175g light muscovado sugar

50g dark muscovado sugar

175g self-raising flour

85g ground almonds

1 tsp baking powder

3 eggs

150ml pot natural yogurt

1 tsp vanilla extract

1 tbsp cocoa

To assemble

397g can caramel (stocked near the condensed milk in stores)

140g dark chocolate

140g milk chocolate

300ml double cream


  1. Heat oven to 180C/160C fan/gas 4. Grease and line bases of 2 x 20cm sandwich tins with baking parchment. For the Vanilla & chocolate sponges, mix all the ingredients, apart from the cocoa, together with an electric whisk. Scrape half the mix into a second bowl and whizz in the cocoa. Scrape into the tins and bake for 20-25 mins until a skewer poked in comes out clean.
  2. Repeat step 1 for the Caramel & caramel-choc sponges, again leaving cocoa out of the first mixing, then splitting the mix in half and whizzing the cocoa into one batch. Cook as above.
  3. While sponges are cooling, melt the dark and milk chocolate together in a bowl over a pan of barely simmering water. Remove from the heat, stir in the cream and cool or chill until spreadable.
  4. When the sponges are cool, spread a third of the caramel over the Vanilla sponge and top with the Caramel sponge. Spread over another third of the caramel and top with the Caramel-choc sponge, then the final third of caramel and top with the Chocolate sponge (don’t panic if you mix up the layers, the cake will still look great when you cut in). Spread the chocolate icing over the whole cake to serve. It will keep in a cool place in an airtight container for up to 3 days.

source: bbcgoodfood


White chocolate mousse cake


White chocolate mousse cake with a raspberry blast layer

Yield : 1 quart

Bake the Cake layer

Ingredients for Base Génoise Cake Layer
75g plain flour
50g cocoa (good quality)
4 eggs at room temperature
125g caster sugar
30g melted butter (left to cool)

1. Grease and lightly flour a 20cm round tin
2. Melt the butter in a pan and leave to cool
3. Beat the eggs and sagur at a medium speed for 12 minutes until when you lift the whisk attachment out of the mixture falls in ribbons and pools on top of the mixture without disappearing straight away.
4. Sieve the flour and cocoa over the mixture
5. Fold in gently until combined
6. Drizzle in the butter and fold in – do not over fold or the cake will become tough – so when you think it is is nearly there and there are no huge lumps be brave and put it in the oven.
7. Bake in the oven on the middle shelf for 30 minutes
8. Leave to cool for 10 minutes before removing from tin and placing on a wire rack
9. Add 2 tablespoons of raspberry liqueur ( Chombards, Framboise) to 2 tablespoons of caster sugar – heat gently until the sugar is dissolved. Brush liberally over the cake to moisten it. If you prefer you can use a simple sugar syrup which is equal parts sugar to water and you can adda flavouring or substitute with another spirit.
10. Divide the cake into two layers using a long serrated knife.
11. Wrap the cakes in greaseproof paper once cool and wrap in foil. Either store in an airtight container until you need it or put it in the freezer.


Make the hidden raspberry layer

Ingredients for the Hidden Raspberry Layer
400g raspberries (I used frozen – defrost overnight before you need to use them)
2 sheets gelatin (if wanting it to stay in shape on defrosting)
60g golden vanilla caster sugar
1 tablespoon of raspberry liqueur (optional)


1. Line a 6 inch or 18cm baking tin with cling film – making sure you have enough to hang over the sides of the tin fully.
2. Place the raspberries in a food processor and puree.
3. Push the mixture through a fine sieve to prevent the pips from getting in the puree.
4. Soak the gelatin leaves in two separate bowls of cold water (enough to fully immerse each) for five minutes.
5. Put the puree into a small pan and heat gently to 35C (not boiling but warm to touch) and then add the gelatin and stir to dissolve.
6. Add the sugar and stir until it is dissolved.
7. Remove from the heat. Leave to cool for about 20 minutes.
8. Pour the mixture into the lined tin and place in the freezer until the mixture has set (approx 1 hour) then cover over with extra clingfilm and leave overnight or until you want use it.

White Chocolate Mousse

450g White chocolate finely chopped
6 sheets leaf gelatin
150ml milk
4 1/2 tsp of liquid glucose
6 egg yolks
450ml whipping cream
90g icing sugar


(if not using gelatin then remove these steps)

1. Set a bowl over a saucepan which is filled to one-third with water. To the bowl add the chopped white chocolate. Using a low heat wait until the chocolate is half melted and remove from the heat. The chocolate will melt by itself and this reduces the risk of it burning.
2. Soak the gelatin in cold water for 5 minutes. (optional)
3. Heat the milk in small saucepan until boiling point and then remove from the heat.
Squeeze out the water from the gelatin and add it to the milk. Stir gently until the gelatin has dissolved (optional)
4. In another bowl add the egg yolks, liquid glucose and 3 tbsp of warm water. Mix together until combined.
5. Whip the cream and icing sugar in another bowl until the cream leaves ribbon trails when you take the whisk out of the mixture.
6. Pour the hot milk over the white chocolate and gently mix with a whisk until there are no lumps and is it a smooth consistency.
7. Add the egg mixture to the chocolate and mix gently until combined.
8. Using a spatula fold in the cream gently until fully combined.


1. Get your original tin that you baked your cake in – place the cake in the bottom (tip: use the bottom layer of the cake as the top layer will be smaller as cakes shrink as they cook). You can use the bottom layer for another cake.
2. Pour the mousse into the tin.
3. Remove the raspberry layer from the freezer and push down into the mouse mixture until it is about half way down. Place the tin in the freezer overnight for best results.

– To remove the mousse cake from the tin use a hair dryer or blowtorch to gently heat the tin so that it removes easily. You can then either slice into portions with a warm knife (cleaning after each slice) or place in a box for eating later and keep it in the freezer. The cake will keep frozen for at least one month.


source : cakeboule