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Strawberry mousse angel cakes
Strawberry mousse angel cakes
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Make delicious strawberry mousse angel cakes with the kids!
Ingredients:
  • 125.00 ml plain flour
  • 112.50 gm icing sugar mixture
  • 6 egg whites
  • 50.00 gm warm water
  • 2.20 gm vanilla extract
  • 500g strawberries, hulled, chopped, plus extra to serve
  • 37.50 gm icing sugar mixture
  • 252.50 gm thickened cream
  • 100g white chocolate, chopped
  • 62.50 gm boiling water
  • 12.00 gm gelatine
Instructions:
  • Preheat your oven to 180°C or 160°C if using a fan oven. Line 18 muffin pan holes with paper cases.
  • In a large bowl, sift the flour and 1/4 cup of icing sugar. In a separate bowl, use an electric mixer to beat the egg whites, water, and vanilla until soft peaks form. Gradually sift in the rest of the icing sugar, one tablespoon at a time, while beating constantly until glossy.
  • Add the flour mixture gradually in 4 parts, stirring gently until just blended. Fill the paper cases nearly to the top and level the surface with a spatula. Bake for 18-20 mins or until the cakes bounce back when touched lightly. Allow to cool on a wire rack.
  • For the strawberry mousse frosting, puree the strawberries and icing sugar in a blender until smooth. Strain the mixture through a fine sieve into a jug to remove the seeds.
  • In a saucepan over high heat, gently simmer 1/2 cup of cream. Remove from heat and stir in the chocolate until smooth. In a small jug, combine water and gelatin, then stir into the chocolate mixture. Allow it to cool slightly before mixing in 3/4 cup of strawberry puree.
  • In a bowl, whip the remaining cream until soft peaks form. Gently fold in the strawberry mixture and chill for 1 hour or until firm. Remove cakes from the paper cases, pipe mousse over each one, top with extra sliced strawberries, and drizzle over the remaining strawberry puree.

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