A great soft, melt-in-your-mouth mousse cake for only 240 calories :-).
Mousse from the Chifond blog; cake adapted from “Baking” by James Peterson
Taste 4 (out of 5)
Difficulty 3 (out of 5)
For the Moist Sponge cake
- 1 tsp vanilla extract (10 cal)
- 1/2 tsp baking powder
- 1/4 cup low fat milk (30 cal)
- 2 tbsp butter (210 cal)
- 4 large eggs (280 cal)
- 3/4 cup brown sugar (410 cal)
- 3/4 cup all purpose flour (340 cal)
For the peach mousse
- 300 g canned peaches - about 200 g peaches and 100 g juice from the can (130 cal)
- 50 g brown sugar (190 cal)
- 1 cup heavy whipping cream (820 cal)
- 1 tbsp unflavored gelatin
- 1/4 cup lukewarm water
Total 2420, 10 servings, 240 cal/serving
For the cake
1. Line an 11x17 inch sheet pan with parchment paper. Make sure the sides are also covered with parchment, it will be much easier to remove the cake. Preheat the oven to 400F.
2. Combine the vanilla, milk and butter in a small saucepan, bring to a simmer and cook until the butter melts. Remove from the heat and set aside.
3. Beat the eggs with the sugar for about 5 minutes with an electric mixer until the mixture is about tripled in size.
4. Pour the milk-butter mixture into the eggs and fold quickly but gently. Sift in the flour and mix well, the flour especially tends to accumulate at the bottom of the bowl. Make sure it’s all incorporated.
5. Pour the batter into the lined sheet pan and bake for about 12-13 minutes until slightly golden. 6. Remove the pan from the oven, let it cool for about 10 minutes and then carefully peel the parchment paper from the surface of the cake.
For the mousse
7. Reserve about 2-3 peach slices and 2-3 tbsp of juice. Puree the remaining peach, juice and the sugar in a blender until smooth. Chop the reserved peach into small cubes and add to the puree.
8. Sprinkle gelatin on water, let it sit for 3 min to become spongy, and then add the gelatin water to the puree, pour into a small sauce pan and bring to a boil over medium heat, stirring occasionally. Remove from the heat and let cool for about 5 minutes.
9. Beat the whipping cream with electric mixer at medium speed until fluffy but still can flow a bit (like smoothies). It might be easier with an ice bath, especially in summers.
10. Combine whipped cream with cooled peach juice mixture.
To assemble the cake
11. Brush the cake with the reserved 2-3 tbsp of peach juice to prevent it from cracking when you roll it. Leave it to soak for about 10 minutes.
12. Spread the peach mousse over the cake with an offset spatula. The mousse should still be liquid. Reserve about a 1/3 of the mousse to pour over the top of the cake.
13. Starting from the short end, roll the cake, leaving the seem at the bottom of the cake. Pour the remaining mousse over the cake. Place in the refrigerator to set for at least 2-3 hours.
14. Once the cake is chilled you can also melt a little bit of dark chocolate in the microwave and drizzle over the top.
- Texture wise: an absolutely soft and light cake. Great for the kids.
- Taste wise: a little bit bland. It would be great to add some peach liquor or at least orange or lemon extract to the mousse. But I did not have the liquor and did not think about the extract. That’s why there is the next time.
- All in all, I was never a huge fan of rolled cakes, but they have one big advantage over the round cakes: they take so much less space in the fridge :-).
- I had about 1/2 a cup of mousse left. I did not want to flood the cake, so I made 2 individual mousse servings.