Iced berry mousse cake

Iced berry mousse cake

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(20 ratings)

Prep: 20 mins Cook: 20 mins Plus freezing


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

  • Freezable

Nutrition: per serving

  • kcal333
  • fat22g
  • saturates12g
  • carbs32g
  • sugars26g
  • fibre1g
  • protein5g
  • salt0.4g
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    For the sponge

    • 100g butter, softened



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 100g caster sugar
    • 100g self-raising flour
    • ¾ tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 1 tsp vanilla extract
    • 2 eggs



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    For the mousse

    • 500g mixed berry (fresh or frozen)
    • icing sugar, to sweeten
    • 3 sheets leaf gelatine



      A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…

    • 3 egg whites
    • 140g golden caster sugar
    • 300ml double cream, whipped


    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.

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    Comments, questions and tips

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    24th Aug, 2011
    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
    16th Jul, 2011
    Used apricots in this, yummy, went down really well as dinner party desert - very easy as made day before.
    16th Jul, 2010
    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.
    26th Jun, 2010
    Brilliant make ahead recipe
    26th Jun, 2010
    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.
    15th Jun, 2010
    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
    19th May, 2010
    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!
    13th May, 2010
    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.
    30th Apr, 2010
    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.
    24th Apr, 2010
    i have attemped this recipe on two seperate occasions and both times my guests have complimented on how beautifully tasting they were ......


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