A lovely yummy cake to make for your Labor Day party/get together
Strawberry Mousse Cake
Oil or melted butter for greasing
1 ½ cups all-purpose flour
1 tbsp. baking powder
¾ cup unsalted butter, softened
Generous ¾ cup superfine sugar
3 eggs beaten
1 tsp vanilla extract
2 tbsp. milk
Ingredients; Filling and topping
4 tsp powdered gelatine
3 tbsp. orange juice
5 cups fresh strawberries
3 tbsp. superfine sugar
1 ½ cups heavy cream
Scant ½ cup grape jelly, warmed
Preheat the oven to 325F/160C. Grease a 9-inch/23-cm round spring form cake pan and line with parchment paper.
Sift the flour and baking powder into a large bowl and add the butter, sugar, eggs and vanilla extract. Beat well until the batter is smooth, then stir in the milk.
Spoon the batter into the prepared pan and smooth level. Bake in the preheated oven for 45-55 minutes or until risen and golden brown.
Let cool in the pan for 5 minutes, then turn out onto a wire rack to finish cooling. Cut the cake in half horizontally and place half back in the cake pan.
For the filling, dissolve the gelatine in the orange juice in a small bowl placed in a pan of hot water. In a blender or processor, puree 3 ½ cups of the strawberries with the sugar. Whip the cream until thick enough to hold its shape. Quickly stir the gelatine into the strawberry mixture, then fold in the cream.
Pour the mixture into the cake pan and place the second half of the cake on top. Chill in the refrigerator until set. Turn out the cake and spread the top with the warmed grape jelly. Decorate the mousse cake with the remaining strawberries.
Tried and tested in the THASC kitchen