Lemon Mousse Cake
Vanilla sponge layers folded around a tangy lemon-cheese whipped cream — bright, fresh, lighter than chocolate cakes, with grated rind for that real-lemon perfume.
Per serving
Ingredients
- 1 8-inch cakeVanilla sponge cake
- 1/2 cupVanilla soaking syrup
- 3 cupsWhipped cream
- 2 tbspCheese spread (plain)
- 2 tbspLemon juice
- 1 tbspLemon rind, grated
- 3 dropsLemon yellow food colour
- 6-8Lemon slices (garnish)
Method
- 1
In a bowl combine the whipped cream, cheese spread, lemon juice, lemon rind and 3 drops lemon yellow food colour. Mix gently until smooth and pale yellow — this is the lemon mousse cream.
- 2
Trim the dome off the vanilla cake and slice horizontally into 3 discs.
- 3
Place the first disc on a turn-table. Brush with vanilla soaking syrup. Spread a layer of lemon mousse cream over.
- 4
Place the second disc, soak with syrup, layer with lemon cream.
- 5
Top with the third disc, lightly soak. Mask the entire cake with the remaining lemon cream.
- 6
Decorate with lemon slices and zest curls. Refrigerate at least 3 hours before slicing — the mousse firms up as it chills.