Iced berry mousse cake

Iced berry mousse cake

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(17 ratings)

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Cooking time

Prep: 20 mins Cook: 20 mins Plus freezing

Skill level

Easy

Servings

Serves 12

A frozen dessert like this is always useful when entertaining... and the bright pink mousse will be a talking point!

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
333
protein
5g
carbs
32g
fat
22g
saturates
12g
fibre
1g
sugar
26g
salt
0.4g

Ingredients

For the sponge

  • 100g butter, softened
  • 100g caster sugar
  • 100g self-raising flour
  • ¾ tsp baking powder
  • 1 tsp vanilla extract
  • 2 eggs

For the mousse

  • 500g mixed berries (fresh or frozen)
  • icing sugar, to sweeten
  • 3 sheets leaf gelatine
  • 3 egg whites
  • 140g golden caster sugar
  • 300ml double cream, whipped

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Method

  1. Heat oven to 180C/160C fan/gas 4. Beat the butter with the sugar, then beat in the flour, baking powder, vanilla and eggs. Pour the batter into a lined 24cm loose-based cake tin and bake for 30 mins or until risen and cooked through.
  2. Remove the cake from the tin and cool on a wire rack, leaving the base paper on the bottom of the cake. When the cake is completely cool, cut it in half horizontally. Clean the tin and line with cling film. Put the top of the cake into the base of the tin.
  3. To make the mousse, put the berries in a pan over a low heat and bring gently to a simmer, you shouldn’t need any extra liquid as they release juice. Sweeten to taste with icing sugar – you want a slightly tart flavour as they will be later mixed with a sweet meringue. Whizz with a stick blender or pop into a blender and purée, then sieve. You should end up with about 250ml purée. Soak the gelatine in water until floppy, stir into the hot berry purée and set aside to cool.
  4. Whisk the egg whites to soft peaks, then whisk in the caster sugar in 4 batches. Continue whisking until you have a stiff, glossy meringue. Fold in the berry purée followed by the cream. Pour onto the sponge base, then carefully lay the other piece of sponge on top, paper-side up. Freeze until 40 mins-1 hr before you need it, then remove from the freezer and peel off the paper. Remove the tin and cling film. When you are ready to serve, dust the top with icing sugar.

Recipe from Good Food magazine, April 2010

Comments, questions and tips

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Comments

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wendy88's picture

I used a fatless sponge mix rather than Victoria. We did eat it partly frozen but it was nice, by far when defrosted. Delicious.

suekearns's picture
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A lovely, easy to make recipe. However, it did take me a lot longer than 20 mins to prepare. To make the assembly of the cake quicker I would make the cake and puree in advance and then just heat up the puree to dissolve the gelatine sheets.

I would definitely make again, perhaps trying a chocolate sponge and just raspberries :)

bacon-n-egg's picture
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I made this ages ago but thought the sponge was far too bland and overall lacked something - looked spectacular but didnt hit the spot. There needed to be something else to bond the two together.

adrienne317's picture

My family love this dessert. The great thing is that you can make it well ahead when you have time and then freeze ready for when you need it. I have also made individual portions in silicone moulds. You freeze them and pop out of moulds which you can put into freezer bags and take out as many as you need at a time.

monkeynun's picture
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My mum made this for a party last year and it was such a hit I tried it myself for a barbecue recently. It was a massive success with everyone. I did find it used a lot of bowls to make but it was totally worth it, and otherwise not difficult to put together at all.

alexaw's picture

I didn't find this cake took forever or every dish in the house. I did make some changes though I did a 125g cake mix instead of 100g cake mix and also used two sandwich tins instead of cutting it in half. As i am a vegetarian i used veggie gel instead of gelatin which meant i had to tweek the method of the mousse. i pureed and sifted the fruit then let it cool. I added two sachets of veggie gel to the cold fruit and whisked vigorously. i then heated the mix to near boiling point whisking frequently but not continuously. While the fruit gel mix was heating I made the meringue. When the meringue was made I added the hot fruit to the meringue in a continuous stream (like you might do with the syrup for an Italian meringue). The mixture plumped up lots. Then i folded through the whipped cream. Not sure if this gives a more voluminousness mousse but i had loads and loads of mousse compared to cake

09twinklestar's picture
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I have made this twice now and it worked brilliantly both times. Don't be alarmed when you see how thin the sponge is. I thought it was going to be way too thin once I had cut it in half, but it works perfectly. I used a mixture of summer fruits the first time I made it and raspberries and blueberries the second time. Don't add much (if any) sugar to the fruit puree because the meringue is very sweet. This makes a big pud which is great for family dinners. My last one fed 6 adults and 4 children perfectly.

natashawood's picture

This recipe was gorgeous! Had big family gathering, made and froze two days ahead, lightly dusted with icing sugar before serving, it came out perfect - family loved it, light and not too sweet - I was beaming!! Thankyou

kmount's picture
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Used apricots in this, yummy, went down really well as dinner party desert - very easy as made day before.

tillylloyd's picture

I've made this recipe twice now, so easy and very impressive both for dinner parties, so i could make it in advance. My friends thought it was lovely.

janbomyers's picture
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Brilliant make ahead recipe

dorothyd's picture

Made this for guests. I changed the fruit for blackberries, not as tasty and summer fruits. Very messy to make and seemed to take ages. Will not make it again.

joodes's picture
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Made this for a BBQ party. It proved to be very popular. I look forward to making it with some fresh berries from the garden, gooseberries, raspberries, blackcurrants etc

rockelle1990's picture

how much powdered gelatine do you need? This looks like a very nice dessedrt for entertaining in summer though I've still yet to try it!

michelle-macdougall's picture
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Gorgeous cake!!Made it for a friends birthday a few weeks ago and it was a huge hit. It was lovely and cool after a big meal. I thought the sponge was too thin at first but it was just right. I just left it in the freezer over night and it was perfect. Will definately be making this again throughout the summer.

becci1706's picture

I have made this twice and I would agree that it takes far longer than the preparation time suggested. Also get it out at least an hour or two before you need it as it takes a while to soften. Great dessert though with wow factor.

djweightsy's picture
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i have attemped this recipe on two seperate occasions and both times my guests have complimented on how beautifully tasting they were ......

ruth-pugh's picture
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This was a big hit. Didn't feed 12 though, maybe we're just too greedy!! Took longer preparation time than said. Only had powdered gelatine which I don't recommend. I got over 400 ml of juice off the frozen fruits so froze some in a separate container, very yummy.

susanweldon's picture
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Really lovely, but needed longer out of the freezer than the recipe says. There wasn't a great deal left over after a dessert for 6, but what was left my son ate from the fridge over the next 2 days and said it improved with time!! I'd definitely do this again

elizabethr's picture
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Absolutely delicious and impressive - bit like a fruity posh Artic Role! Pretty simple to make, takes about an hour but then leave in the freezer until needed. Well worth it and flexible recipe as easy to swap the fruits around depending on the season.

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