Name: Iced berry mousse cake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Cuisine: British
Ingredients: 100g butter softened; 100g caster sugar; 100g self-raising flour; ¾ tsp baking powder; 1 tsp vanilla extract; 2 eggs; 500g mixed berry (fresh or frozen); icing sugar to sweeten; 3 sheets leaf gelatine; 3 egg whites; 140g golden caster sugar; 300ml double cream whipped

Home
Recipes
Iced berry mousse cake

Iced berry mousse cake

Good Food team

Save recipe

Serves 12

Easy

Prep: 20 mins

Cook: 20 mins

Plus freezing

A star rating of 4.3 out of 5.28 ratingsRate

loading...

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

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Summer sausage rolls

A star rating of 4.6 out of 5.73 ratings

Ingredients

Nutrition

Units:

MetricUS

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 berry

(fresh or frozen)
icing sugar

to sweeten
3 sheets leaf gelatine
3 egg whites
140g golden caster sugar
300ml double cream

whipped

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal333
fat22g
saturates12g
carbs32g
sugars26g
fibre1g
protein5g
salt0.4g

low

Method

step 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.
step 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.
step 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.
step 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

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.28 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now