Yuzu Mousse Cake 柚子茶慕斯蛋糕

Sponge Cake

• 2 egg yolks
• 20 g caster sugar
• 35 ml fresh milk
• 35 ml corn oil
• 70 g cake flour

Meringue

• 2 egg whites
• 30 g caster sugar

Yuzu Mousse

• 80 g yuzu marmalade
• 100 ml yuzu juice drink
• 3/4 tbsp gelatin powder (soak with 2 tbsp water)
• 3 tbsp lemon juice
• 300 ml non-dairy fresh topping cream

Yuzu Jelly Topping

• 2 tbsp yuzu marmalade
• 350 ml yuzu juice drink
• 1/2 tbsp lemon juice
• 1/2 tbsp caster sugar
• 1/2 tsp agar agar powder
• 2 tsp gelatin powder (soak with 2 tbsp water)

1. In a bowl, mix egg yolks, vanilla extract and sugar together with a hand whisk till combined, then add milk and oil, stir well. Sift in cake fllour and mix well.

2. Meringue – whisk egg whites till frothy with a hand held electric mixer, gradually add in the sugar in batches. Continue beating till egg whites are stiff but not dry.

3. Add ⅓ of the egg whites into the egg mixture, fold well with a rubber spatula. Then gently fold in the rest of egg whites till combined.

4. Pour the batter into 2 pieces – 21cm (8 inches) removable pie tray （no need to grease the tray), flatten batter with a spatula and bake in preheated oven 180 deg C for about 15 minutes. After baking, immediately drop pie tray on table top 2 to 3 times to release the hot air and prevent shrinkage. Leave cakes to cool down completely and gently remove from pie tray.

5. Yuzu Mousse – blend yuzu marmalade and yuzu drink together in a pot over medium low heat, stir till light boil. Add gelatin and stir till dissolved, followed by lemon juice and continue to stir for another minute. Off heat and leave mixture till cool and place it in the refrigerator for about 5-10 minutes to thicken slightly.

6. Whisk fresh topping cream to peak form but not too stiff and mix evenly into yuzu mixture with a rubber spatula .

7. Assemble mousse cake – Place one piece of the sponge into an adjustable cake ring or spring form pan (lined cake pan) and spread half of the yuzu  mouse on top. Then place the second piece of  sponge cake on top, followed by the remaining yuzu mousse. Smooth the surface with a spatula or scraper and place the whole cake in the refrigerator to chill for at least 4 hours or overnight. 

8. Jelly topping – In a small pot, stir well yuzu marmalade and yuzu drink. Then add sugar, lemon juice and agar agar powder, then bring to boil at medium heat. Then drop in soaked gelatin and keep stirring for about 2 minutes at low heat and strain mixture through a sieve. Leave liquid to cool down slightly before pouring onto mousse cake.

9. Chill mousse cake in the refrigerator until mousse is set for at least 4 hours or overnight. Decorate cake as desired before serving.

柚子茶慕斯蛋糕

味道清新，口感轻盈，带有柚子茶的清香味， 很适合做为生日礼物的一款蛋糕。~~ 蛋糕一切开整个蛋糕就被解决掉了！

材料：

海绵蛋糕

柚子茶慕斯

做法：

1. 用手动打蛋器将蛋黄，香精和细糖混合均匀。加入牛奶和玉米油搅拌均匀。筛入面粉，再搅拌均匀即可。
2. 蛋白霜 – 用电动打蛋器把蛋白打致起泡泡，细砂糖分次加入，打致硬发泡。
3. 然后将1/3的蛋白霜拌入面糊里用橡皮刮刀翻拌均匀。倒入剩下的蛋白霜，再翻拌均匀。
4. 将面糊倒入2个- 21cm （8寸）活动底烤模（无需抹油），用刮刀抹平。放进预热烤箱以摄氏180度烤约15分钟。取出蛋糕连烤盘在桌面大力的敲2-3下，敲出气泡（这样蛋糕烤好后就不会萎缩的太厉害了）。蛋糕完全冷却后才脱摸。然后用手轻轻把蛋糕脱离烤盘。
5. 柚子茶慕斯 – 将柚子茶果酱和汁搅匀，用中小火搅至微滚。加入浸泡好的鱼胶粉，搅至融化，加入柠檬汁，再不停搅拌约一分钟。熄火过滤液体待凉后放入冰箱冷藏约5-10分钟至稍微浓稠。
6. 将鲜奶油搅打至硬性发泡（不须打的很干），倒入柚子茶混合物里，用橡皮刮刀翻拌均匀即可。
7. 组合慕斯蛋糕 – 放一片海绵蛋糕在伸缩圆形慕斯圈内或活动底蛋糕模，倒上一半的柚子茶慕斯，抹平。盖上第二片海绵蛋糕，把剩下的慕斯倒上，用刮刀或三角齒刮板抹平。然后送入冰箱冷藏最少4个小时或至隔夜。
8. 上层果冻 – 将柚子茶果酱和汁放入小锅中搅匀，加入糖，柠檬汁及菜燕粉，用中火煮至滚。然后放入浸泡好的鱼胶粉搅至融化，（小火）继续搅约2分钟，过滤。让液体稍微待凉才倒在慕斯蛋糕上即可。
9. 将慕斯蛋糕收入冰箱冷藏最少4小时或隔夜至慕斯凝固。蛋糕表面装饰随各人喜欢。