Manju's Eating Delights: Vanilla Sponge Cake with Raspberry Mousse

Happy Birthday to you

Happy Birthday dear MMMMM

Happy Birthday to you!!

It was Hubby dears birthday yesterday and though we were having a really busy time I wanted to make it special by baking a cake.

I thought hard for weeks and actually saw THE cake I wanted to bake for him , but then it was supposed to be served chilled and everyone at home is down with the weather, so I thought maybe next time and went for a simple cake that can be enjoyed chilled or even at room temperature.

He really enjoys fruit flavors , apart from chocolate, so I went for a simple vanilla sponge cake layered with Raspberry mousse filling. Oh! And let me mention, I was looking for any excuse to use my new springform pan , which I got to do with this cake!

I took the sponge cake recipe from my favorite site on baking , Joyof Baking (modified a bit depending on ingredient availability) and the Raspberry mousse was just my own recipe after having checked a dozen recipes online and I kept my fingers crossed hoping it would come out well , which it did ;-)
I followed the sponge cake recipe exactly (except for adding lesser eggs and not using cream of tartar) and it still came out perfect, soft and spongy. This recipe is a keeper!

Please pardon the pics and the way the cake looks, as they were all taken after the cake cutting at midnight and the candle wax literally frosted the entire cake by the time he blew them all out ;-D , but it was so much fun and he had a good facial with the cake on his face, you know what I mean, right ?!!

I have explained the procedure very much in detail , for my future reference and well as yours, so don't worry about the lengthy description.

Vanilla Sponge Cake with Raspberry Mousse Recipe

Vanilla Sponge Cake
You'll need
Sifted cake flour - 1 cup (100 grams) [ To make 1 cup cake flour : mix 3/4 cup all-purpose flour + 2 tblsp cornstarch]
Eggs - 6 large , egg yolk and whites separated (I used only 4)
Granulated white sugar - 1 cup (200 grams) [ divided into 1/4 + 1/4 + 1/2 cup each]
Pure vanilla extract - 1 tsp
Water - 1 tblsp
Zest of 1 medium lemon
Cream of tartar - 3/4 teaspoon ( I did not use this)
Directions
1. Preheat oven to 350 F and place rack in center of oven.
2. Grease a 9inch cake pan with butter on all sides. (Actual recipe states to not grease , but I greased it anyway)
3. Separate the eggs while they are still cold, and cover the whites and yolks with plastic wrap to prevent a film from forming on the egg yolks and the whites from drying out.
Let the yolks and whites reach room temperature before using (this will take about 30 minutes).
(Having the yolks and whites at room temperature will ensure that the eggs reach their full volume when beaten.)
4. Sift the cake flour and then whisk the flour with 1/4 cup of granulated white sugar.
5. Measure another 1/4 cup of granulated white sugar and set aside for beating with the egg whites.
6. Place the final 1/2 cup of granulated white sugar in your electric mixer fitted with the paddle attachment (I used a hand mixer). Add the egg yolks and beat on high speed for about five minutes, or until they are thick, fluffy and light colored (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon).
At this point beat in the vanilla extract, water, and lemon zest.
7. Sift in the flour/sugar mixture over the batter but do not fold in. (You will fold the flour mixture into the batter along with the beaten egg whites.)
8. In a clean bowl, whip the egg whites until foamy using hand mixer. Add the cream of tartar and continue beating until soft peaks form ( I did not do this).
Gradually add the 1/4 cup of granulated white sugar and continue beating until the egg whites are shiny and stiff peaks form.
Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites, folding just until incorporated. Do not over mix or you will deflate the batter. Pour the batter into the tube pan, evenly spreading the cake batter with your spatula.
9. Bake in the preheated oven for 30 - 35 minutes or until lightly browned and a toothpick inserted in the middle comes out clean.
Remove from oven and immediately invert over a greased wire rack and keep it like that until fully cooled - for about an hour.

Raspberry Mousse
You'll need
Fresh Raspberries - 12oz , washed ( I used the Driscolls brand found in target , two 6oz medium packs)
Granulated White Sugar - 1/2cup - 1cup (you may regulate based on taste)
Water - 2 tblsp
CoolWhip - one 8oz pack ( I used the Lite Cool whip)
Unflavored Gelatin - 2 1/4 tsp
Water - 3 tblsp
Directions:
1. Bloom gelatin in a bowl with 3 tblsp of water and keep aside.
2. Keep aside 10-12 raspberries for decoration on the cake and In a saucepan on medium heat , add the remaining raspberries, 2tblsp water and sugar. Keep stirring and once the mixture starts to boil , using a potato masher, mash the raspberries.
3. Keep boiling until the sugar-raspberrty mixture has thickened such that if you run a spoon through the mixture it should draw a line.
4. Pour the sugar-raspberry mixture through a strainer and strain the mixture well by pressing it down with a spatula or spoon, until you get all the good syrup. Discard the seeds left behind in the strainer.
5. When the mixture has cooled down a bit, add the gelatin and mix well. (Gelatin should be added while the mixture is still mildly warm and not cold)
6. Finaly in a large bowl fold together the cooled raspberry syrup with the coolwhip (whipped cream) and fold until incorporated well.

Assembling the Cake:
1. Depending on the no. of layers you want , cut the sponge cake using a long serrated knife. I cut the cake into 3 slices.
2. If placing the cake on a cake stand, rub some butter on the centre of the stand and place the topmost surface of your sponge cake as the bottommost layer , with top side up.
I placed my Springfoam pan around this cake slice by tightening the sides of the pan.
3. Divide the raspberry mousse into 3 equal parts such that you have enough for the 2 middle layers and some for frosting on the top.
4. Using a spatula scoop out the raspberry mousse on the first layer and then place the midlle sponge cake layer and again scoop out the mousse filling and spread evenly.
5. Finally place the sponge cake's bottommost layer on the top with the bottomside up, so that the top looks smooth and flat and add the remaining raspberry mouse over the top.
6. You may frost the sides too, as you wish.
7. Refrigerate for upto 1-2 hours for the mousse to set .
8. Before slicing , using a butterknife gently go around the cake releasing it from the sides and open the springform pan and gently lift it out.

Suggestions:
1. If you want the sponge cake to be more moist, I would recommend gently brushing the cake with raspberry/strawberry juice or simple sugar syrup (the recipe for which you can ealsiy find online)
I did not feel it needed to be very moist as the mousse provided a good amount of moisture and the sponge cake blended very well with the mousse.
2. You can make your own whipped cream using 2 cups of whipping cream added with desired amount of powdered or confectioners sugar.

I know I could have made a neater looking cake, my frosting would never win a competition, but it was all I could do in the limited time I had after returing from work and tending to the baby , but I was very satisfied with the results. Manish actually thought it was some design, how sweet! :-)
And how can I forget my sweetypie lil baby, who was such a doll and never troubled me throughout the process.
All in all the cake was really yummmm, the sweet sponge cake and the creamy, fruity raspberry mouse was a perfect flavor combo...Tha B'day boy was very happy and enjoyed a really big slice all to himself :-)