May 6, 2008

Lychee Mousse Cake

I made this cake for my friend and her husband for Boy's day. I've made this cake before, but I wasn't very happy with it the first time. I thought it was too hard and it wasn't very mousse-like. This time I decreased the amount of gelatin and it came out much better. The texture is very light. The cake portion of the cake is really good that I think I might just make it by itself. Here's the recipe:

Lychee Mousse Cake
Adapted from Rabbit sims

For the chiffon cake:
sugar 10g
egg yolks 2
cakeflour 42g, sifted
oil 35g
milk 35g
sugar 30g
egg whites 2

1. Preheat oven to 300 degrees.
2. Using a hand whisk, beat 10 g of sugar and egg yolks together until it’s pale yellow and texture is light.
3. In a separate bowl, mix oil and milk together. Gently fold in cake flour
4. Gently fold the cake flour mixture into the egg yolk mixture. Mix until just combined.
5. Beat egg whites and 30 g of sugar until stiff peak forms. Fold the egg whites into the cake batter.
6. Pour batter into a 7 inch cake tin and bake for approximately 20 to 30 minutes, or until skewer inserted in the middle comes out clean.

For the lychee mousse:
lychee 150g (without skin and stone)
lychee juice 20g
lemon juice 1 tsp (optional)
water 15g
sugar 45g
gelatin 5g
whipping cream 120g
egg white 30g

1. Puree the lychee, lychee juice, and lemon juice together. Set aside.
2. Boil water and sugar until it turns into a syrup.
3. Beat egg white to soft peak. Then gradually add in sugar syrup and beat till stiff peaks form.
4. Soak gelatin in 2 tbsp of water until the gelatin blooms. Then melt the gelatin in the microwave. Add the gelatin to the lychee mixture.
5. Beat cream till spreadable consistency.
6. Fold egg white and cream into lychee mixture until just combined.
7. Arrange cake at the bottom of a 7in cake pan and pour the mousse over. Chill in refrigerator until set.



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