Iced berry mousse cake

Iced berry mousse cake

  • 1
  • 2
  • 3
  • 4
  • 5
(23 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
Save to My Good Food
Please sign in or register to save recipes.


    For the sponge

    • 100g butter, softened



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 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.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    OLOV's picture
    5th Mar, 2018
    I'm not fun of sweets and/or any desserts, but this one I loved! I made it for friends party and got storm of applause!
    8th Aug, 2017
    Made this for a family bbq and got the WOW from each and everyone there. The sponge needs to be completely cold before attempting to cut in half otherwise it will bend and break. Trickiest part I found was lining the tin with cling film - kept sticking to me fingers! I used strawberries (that had been frozen previously) plus raspberries and blackberries (again previously frozen). I frozen for around 6 hours but thinking I would have preferred to have frozen a little longer before removing. Also make sure you don't remove from freezer any longer than the hour as the mousse begins to go sloppy. This came out as it looked on here. Simple to do. Very light to eat and so yummy.
    15th Jul, 2017
    Made this for the first time recently and absolutely loved it. Followed the recipe to the letter and it was perfect, it looked and tasted gorgeous. Going to try 2 smaller ones next time as there was quite a bit left over. My fault, didn't realise it fed 12 and there were only 4 of us!!!
    19th Aug, 2016
    Made this a few times when we have had visitors, never fails to impress. Follow the recipe to the letter and it turns out perfect every time, makes quite a bit of washing up during preparation but it can be made well in advance so that's not a problem, well worth the effort!
    13th Apr, 2016
    An absolute favourite and can be made well in advance. Perfect to keep in the freezer for unexpected guests. It will really impress them. My hubby loves this frozen cake!
    10th May, 2015
    The mousse was such an amazing colour and was worried it wouldn't taste as good as it looked, but it was delicious! Will check the cake after 15/20 mins next time as it wasn't as moist as my normal sponge. Don't over-whip the cream, otherwise it's difficult to fold in (ended up using a whisk, but didn't seem to affect the end result). Defrosted at room temp for 2 hours. Reserved some of the berry puree to use as a coulis on the top, which finished it off perfectly. Will definitely make again, possibly 2 smaller ones, a great pud to keep in the freezer!
    30th Sep, 2012
    I used a fatless sponge mix rather than Victoria. We did eat it partly frozen but it was nice, by far when defrosted. Delicious.
    28th May, 2012
    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 :)
    6th Apr, 2012
    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.
    2nd Jan, 2012
    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.


    17th Aug, 2017
    Hi - I'm new to baking and I live in the US. Could anyone tell me is the leaf size of gelatin is standardized internationally? If not, what is the size of the gelatin leaf used in this recipe? Can we switch it to powder gelatin instead? If yes, how much of powder gelatin would it be? Thanks!
    17th Aug, 2014
    Is there a vegetarian alternative to gelatine that I can use please?
    goodfoodteam's picture
    2nd Sep, 2014
    Yes you can use agar agar instead. But please note the recipe has not been tested as such.
    14th Jun, 2014
    What happens if you forget the double cream?
    goodfoodteam's picture
    27th Jun, 2014
    The recipe will not work without the double cream we're afraid.
    18th Jun, 2015
    There are a lot of comments about how many bowls this requires and cleaning of the whisk, but if you whisk the egg whites first you don't need to clean your whisk or mixer bowl. I also spread a mix of melted white chocolate and double cream on each side of the sponge abutting the mouse for added pazazz.
    Want to receive regular food and recipe web notifications from us?