Strawberry Mousse Cake
I absolutely LOVE this cake and it is always a huge hit whenever I make it. I like it refrigerated at-least overnight !
Cake IngredientsMelted butter, to grease
450g (3 cups) self-raising flour
150g (1 cup) plain flour
440g (2 cups) caster sugar
300g butter, cubed, at room temperature
310ml (1 1/4 cups) milk
6 eggs, at room temperature
3 teaspoons vanilla essence
Strawberry Mousse Ingredients1 envelope unflavored gelatin
2 cups sliced fresh strawberries
1/4 cup granulated sugar
1 cup whipping cream
Strawberry Frosting Ingredients3/4 cup butter, softened
5 cups powdered sugar, sifted
3/4 cup finely chopped fresh strawberries
Cake Preparation :Step 1
Preheat oven to 140°C. Position a rack on the second lowest shelf of the oven. Brush a round 25cm (base measurement) cake pan with the melted butter to lightly grease (see Notes tab for instructions for other tin sizes). Line base and sides with non-stick baking paper.
Place the self-raising flour, plain flour, sugar, butter, milk, eggs and vanilla essence in a large mixing bowl. Use an electric beater to beat on low speed for 30 seconds or until just combined. Increase the speed to high and beat for 1-2 minutes or until the mixture is thick and all the butter is incorporated. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon.
Bake in preheated oven for 2 1/2 hours or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and set aside for 10 minutes. Turn onto a wire rack for 2 hours or until completely cool.
Strawberry Mousse Preparation :Sprinkle gelatin over 1/4 cup water in a small bowl; let stand 5 minutes. Process 2 cups sliced strawberries and 1/4 cup granulated sugar in a blender or food processor until smooth, stopping to scrape down sides as needed. Transfer strawberry mixture to a small saucepan; bring to a boil over medium-high heat. Remove from heat. Add gelatin to strawberry mixture, stirring constantly until gelatin dissolves. Cover and chill until consistency of unbeaten egg whites, stirring occasionally (about 30 minutes).
Beat cream at low speed until foamy; increase speed to medium-high, and beat until soft peaks form. Fold whipped cream into strawberry mixture until well blended. Cover and chill 30 minutes or just until mixture is thick enough to hold its shape when mounded.
Spread about 1 cup Strawberry Mousse between each cake layer, leaving a 1/4-inch border around edges; cover and chill 3 hours or until mousse is set.
Strawberry Frosting Preparation :Beat 3/4 cup softened butter at medium speed 20 seconds or until fluffy. Gradually add powdered sugar and 3/4 cup finely chopped strawberries, beating at low speed until creamy. Spread frosting on top and sides of cake.
NOTES : Have the butter at room temperature, soft enough to beat, but not melted. The undecorated cakes will keep in an airtight container for up to 3 days.
Easy vanilla butter cake in other cake pans: For a round 20cm pan (serves 8-12), use half the cake quantity and bake at 180C for 1 hour 10 minutes; 25cm square (serves 20-25), bake at 140C for 2 hours; 80ml/ 1/3 cup capacity muffin pans, lined with patty papers, bake at 180C for 25 minutes then repeat with the remaining mixture in batches (makes about 50).
Rich chocolate cake: Reduce the self-raising flour to 300g (2 cups). Sift 95g (1 cup) cocoa powder and 1/2 tsp bicarbonate soda, and add with the flours. Increase the milk to 435ml (1 3/4 cups). Omit the vanilla essence. When baking, use the following times: Round 25cm pan, 2 1/2 hours at 140C; 25cm square pan (serves 20-25) 2 hours at 140C; 80ml/ 1/3 cup muffin pans for cupcakes, bake at 180C for 25 minutes, the full recipe will make about 50. For a round 20cm tin (serves 8-12), use half the cake quantity and bake at 180C for 1 hour 10 minutes.
Orange cake: Reduce the milk to 185ml (3/4 cup) and add with 2 tbs finely grated orange rind and 125ml (1/2 cup) orange juice. Omit vanilla essence. For cooking temperatures and times for different cake pans, see rich chocolate cake above.
Carrot cake: Add 1 tsp ground cinnamon with the flours. Reduce the vanilla essence to 1 tsp. Add 285g (3 cups) coarsely grated carrot and 100g roughly chopped walnuts. When baking, use the following times: Round 25cm pan (serves 15-20), 2 hours 35 minutes at 140C; 25cm square pan (serves 20-25) 2 hours 10 minutes at 140; 80ml/ 1/3 cup muffin pans for cupcakes: bake at 180C for 25 minutes, the full recipe will make about 70. For a round 20cm tin (serves 8-12), use half the cake quantity and bake at 180C for 1 1/2 hours.
Banana cake: Sift 1 tsp bicarbonate soda and add with the flours. Reduce the milk to 125ml (1/2 cup). Add 390g (1 1/2 cups) mashed very ripe banana with the milk. Reduce the vanilla essence to 1 tsp. For cooking temperatures and times for different tins, see carrot cake above but note that the mixture will make about 60 cupcakes.