Orange Passion Fruit Mousse Cake

It has been quite awhile I have not bake any cake lately eventhough I have few cakes I have bookmarked earlier.   Sometimes just have to wait for any special occasion or if I am in craving for cakes and cream then I will get my hands up and going.

Last weekend lovely lady Amelia's De-ssert called me saying that she has gotten me some passion fruits.  All this happened is one day I text her to ask her where she buy the passion fruits as I have not able to get it anywhere my area here and she has been so kind enough to get me one BIG bag full of passion fruits.... and more with some of her freshly baked and steamed tapioca kuihs.  Hop over to check out her delicious tapioca kuih that she posted recently.  So delicious and yummy!

I've bookmarked this Orange Passion Fruit Mousse cake for quite awhile now.   This mousse cake was made out from the inspiration from Tish Boyle's Meyer Lemon Mousse Cake !  I have used her recipe and modify it to become Orange Passion Fruit Mousse Cake.

 

Orange Passion Fruit Mousse Cake

The cake inspired from Tish Boyle's Lemon Mousse Cake

Genoise:

100 g sifted cake flour

1/8 teaspoon salt

4 large eggs

80g caster sugar

1 teaspoon vanilla extract

57g unsalted butter, melted and cooled

Ginger Syrup:

160ml water

80g caster sugar

½” piece fresh gingerroot, peeled and thinly sliced

Orange Mousse:

60ml water

2  tsp powdered gelatin

1 cup freshly squeezed orange juice

1 tbsp finely grated orange zest

180g caster sugar

6 large egg yolks

1 tsp vanilla extract

360ml heavy cream

Passion Fruits Jelly:

2 tbsp water

1 ½ tbsp powdered gelatin

4-5 passion fruits

80g caster sugar

280ml water

 

Make the genoise:

1.  Position a rack in the center of the oven and preheat the oven to 180°C. Grease the

     bottom and sides of a 9” round cake pan. Dust the pan with flour and set aside.

2.  In a medium bowl, sift together the cake flour and salt. Whisk to combine and set

      aside.

3.  In the bowl of an electric mixer, whisk together the eggs and sugar by hand. Set the

      bowl over a saucepan of simmering water, making sure that the bottom of the bowl

      does not touch the water. Heat the egg mixture, whisking constantly, until the eggs

      are warm. Transfer the bowl to the electric mixer stand and, using the whisk

      attachment, beat on high speed until the mixture has tripled in volume, about 8

      minutes. Reduce the speed to low and beat in the lemon zest and vanilla extract.

4.  Resift one-third of the flour mixture over the batter and gently fold it in with a rubber

      spatula. In two more additions, sift in the remaining flour mixture, again folding in

      gently. Have the melted butter in a small bowl. Scoop about 3/4 cup of the cake batter

      into the bowl and stir until blended. Fold this mixture into the remaining cake batter.

      Scrape the batter into the prepared pan.

5.  Bake the cake for 18 to 22 minutes, until the top springs back when lightly touched

     and a tester inserted into the center comes out clean. Cool the cake in the pan for 15

     minutes. Invert the cake onto the wire rack and cool completely.

Make the Ginger Syrup:

1.  In a small saucepan, combine the water and sugar and bring to a boil over medium

     high heat, stirring occasionally just to dissolve the sugar. Remove the pan from the

     heat and add the ginger slices. Let stand at room temperature until ready to use.

Make the mousse:

1.  Pour the water into a medium saucepan and sprinkle the gelatin over it. Let the

     gelatin soften for 5 minutes.

2.  Whisk in the orange juice,  zest, sugar, and egg yolks. Place the pan over medium heat

      and cook, whisking constantly, until the mixture thickens and reaches 80°C on an

      instant-read thermometer. Pour the mixture through a fine-mesh sieve into a

      medium bowl. Stir in the vanilla extract.

3.  Set the bowl containing the orange mixture in a large mixing bowl filled one-third of

      the way with ice water (be careful that the water doesn’t splash into the orange

      mixture). Stir the orange mixture frequently until it is completely cool, about 10

      minutes.

4.   In the bowl of an electric mixer, using the whisk attachment, whip the heavy cream at

       medium-high speed to firm peaks. Fold the orange mixture into the whipped cream.

       (The cake can be assembled now.)

Make the Passion Fruit Jelly:

(Please only makes this Jelly only when the cake has been assemble and the mousse has been set in the fridge after 3-4 hours)

1.  In a small bowl,  pour in the 2 tbsp water and sprinkle the gelatin over and let the

     gelatin soften for 5 minutes.

2.  In a small saucepan, bring all the rest of the ingredients and bring to boil for about

      2-3 minutes.  Once comes to a boil, pour the mixture through a fine sieve into another

      small saucepan and put back to the heat on and pour the soften gelatin in.  Keep

      stirring the mixture for about 1-2 minutes.

     *  I add in one tablespoon of the passion fruit seeds in that been sieve out

        earlier.

3.  Let it cool.

Assemble the cake:

Cut the genoise cake horizontally into 2 layers. Arrange a cake layer, cut side up, in the bottom of a 9” springform pan, centering it so that the gap between the cake and the side of the pan is even all the way around. 

Generously brush the cake with half of the Ginger Syrup. Scrape half of the mousse on top of the cake and, using a small offset metal spatula, spread it into an even layer, letting the mousse fill the gap between the cake and the side of the pan. Arrange the remaining cake layer, cut side up, on top, centering it.

Brush the cake with the remaining Ginger Syrup. Scrape the remaining mousse on top and spread it into an even layer as before. Refrigerate the cake for at least 3 hours until set.

Once the Cake has been set, (do the Passion Fruits Jelly now).

Once the Passion Fruits Jelly has been cooled, slowly pour in the jelly on top of the mousse cake and refrigerate the cake for at least another 3-4 hours.

Serve the cake:

Run a sharp, thin-bladed knife under hot water and wipe dry. Run the knife between the cake and the side of the springform pan, reheating it as necessary. Remove the side of the springform pan. Use a small metal spatula to smooth the mousse on the sides of the cake, if necessary.  Refrigerate the cake if not serving immediately. 

Absolutely delicious...... full of citrus flavour and the passion fruits just taste heavenly! 

   Forgotten to smoothen the sides of the cakes!