Strawberry Mousse Cake
Servings Prep Time
8slices 30minutes
Cook Time
20minutes
Servings Prep Time
8slices 30minutes
Cook Time
20minutes
Instructions
Cake
  1. Heat your oven to 180C/350F/Gas 4. Grease and line the base of a 23cm/9in springform tin.
  2. Put the eggs and sugar in a heatproof bowl and place over a pan of simmering water (don’t let the bowl touch the water). Use an electric whisk to whisk them together until thick, pale and moussey and doubled in volume. The mixture should hold a trail when you lift the beaters out of the mixture. Take off the heat.
  3. Fold the melted butter gently into the egg mousse, then add in the flour and one packet of strawberry angel delight then fold in the mixture until fully incorporated.
  4. Pour into the prepared tin and bake for 15–20 minutes, or until cooked and lightly golden-brown. Leave to cool completely, then remove the sponge from the tin and peel off the parchment paper.
Mousse
  1. Cut the strawberries in half and put a tooth pick through the bottom of the strawberries.
  2. Melt the chocolate in a heatproof bowl over a pan of simmering water
  3. Whip the cream until soft peaks form when the whisk is removed. Add the strawberry angel delight mix to the whipped up cream.
  4. Pour the strawberry mousse into the tin, levelling the top, place in the fridge for at least two hours to set.
Recipe Notes

*If your not a fan of white chocolate then you could use milk or dark chocolate or even not add chocolate at all.

**171g of Strawberry Angel delight is 3 packets. 1 Packets for the cake and 2 packets for the whipped cream however I make it to my taste so if you don’t want such a strong strawberry taste then maybe use one packet just in the whipped cream. You can always use actual strawberries instead of angel delight mix. Use about 450g of Strawberries, mash them up then put them in a sieve to get rid of the seeds then mix it into you whipped cream.