Monday, 14 May 2012

Jasmine Cream Tea Mousse Cake With Chocolate Chiffon


This cake was for a friends birthday. What better present than a cake.

When I set about making the cake I never intended it on being a mousse cake; I was actually planning on coating it in jasmine tea whipped cream, however when the cream doesn't whip you go about making mousse cake, voila, and no one will ever know! I have my flat mate to thank for saving the cake as she was the one who told me this rather nifty little mousse cake trick. Basically I think that the cream didn't whip to stiff peaks because I may have heated it too much when infusing the jasmine tea, so be sure to remove it from the heat just before it starts to simmer.

Even tough this cake has a lot of cream, it actually tastes quite light and was a real contrast to the other very chocolate cake which we had. What surprised me was that people kept asking me how I got the cake soo smooth on the sides, and how everything was soo even; if only they knew how easy it was and the real story behind it, they may not have been so impressed! As the saying goes 'when life gives you lemons make lemonade' or mousse cake is just as good.



Chocolate Chiffon
2 cups plain flour
2 1/2tsp cream of tartar
1tsp baking powder
1tsp bicarbonate of soda
2tbsp cocoa powder
pinch of salt
6 medium eggs separated
1/4 cup sugar
1cup water
1/2 cup oil (I used sunflower, you can also use canola)
1tsp vanilla extract

Jasmine Tea Mousse
1136ml double cream
5tbsp jasmine tea (add more if you want a stronger flavour)
6tbsp icing sugar
2 1/2 sachets gelatine powder
75ml hot water
Optional chocolate flakes/chocolate chips


Chocolate Chiffon
1. Preheat oven to 160C.
2.Sieve the dry ingredients into a bowl and mix (flour, 2tsp cream of tartar, baking pwdr, baking soda and salt).
3. Beat the egg yolks, sugar, oil, vanilla essence and water.
4. Add the egg mixture to the flour and mix well till smooth and even.
5. Whisk the egg whites. Add 1/2tsp of cream of tartar when the mixture is starting to become light and frothy. Whisk till stiff peaks form.
6. Add the chocolate mixture to the egg whites and carefully fold in trying to keep as much air in the mixture as possible.
 7. Pour this mixture into a cake pan and bake for around 1hr till a knife through the centre of the cake comes out clean. When you take the cake out of the oven let it cool upside down on a wire rack.

Jasmine Tea Cream Mousse
1. In a pan heat the cream, jasmine tea, and remove from the heat just before the mixture comes to the simmer.
2. Strain the mixture and leave to cool to room temperature. Then place in the fridge for a few hours to chill.
3. When cool, whip the cream with the icing sugar till it is 3/4 done (soft peaks, not stiff peaks).
4. Do this stage when you are just about to assemble the cake: make the gelatine mixture by adding the gelatine powder to the hot water and mix till it is is all dissolved. Add this mixture to the whipped cream and combine. 

1. Cut away excess cake to make the cake even and flat on all sides.
 2. Cut the cake in half.
3. Make the diameter of the cake smaller so that it is smaller that the cake pan (I took around 2cm from the sides). Place 1 layer of cake in the middle of a cake pan with the base lined with baking parchment or tinfoil.

4. Pour in the jasmine cream tea mixture so that it covers the sides and 0.5-1cm above the chocolate cake. Sprinkle some chocolate flakes/chips only above the cake (not the sides). Chill in the fridge for 10mins.
5. Now place the second layer of cake on top of the base layer. Pour the rest of the cream mixture over the cake and around the sides. You can cut the cake and make it shorter if you think there will not be enough cream mixture to fill everything. 
6. Chill in the fridge for at least 3-4hrs, preferably overnight. To remove the cake from the pan, just carefully push the base up (or open up the pan slowly if its spring-form).
 7. Decorate as you wish.

Chocolate chiffon cake: Nigella

A post from Fullest of Life

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