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Tuesday 11 September 2012

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 CakeI 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

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

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

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

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!