Introduction
Indulging in a slice of Lemon Mousse Cake is like experiencing a burst of sunshine on your palate. This delightful dessert features layers of luscious lemon curd and light whipped cream gracefully sitting atop a soft sponge cake. Its refreshing flavor makes it perfect for spring and summer celebrations, ensuring that it will leave an impression on any guest. Whether you’re hosting a garden party or simply want to treat yourself, this cake is a must-try!
Ingredients
For the Sponge Cake:
– 6 large eggs, room temperature
– 1 cup white sugar
– 1 tbsp vanilla extract
– 1 cup all-purpose flour, sifted
– 2 tbsp melted salted butter
– 2 ounces Limoncello Liqueur (optional, for soaking)
For the Lemon Curd:
– 6 egg yolks, lightly beaten
– 1 cup sugar
– 1 cup fresh lemon juice
– Zest of two lemons
– 1/2 cup butter, cut into small pieces
For the Lemon Mousse:
– Batch of chilled lemon curd (from above)
– 2 cups whipping cream
– 2 tbsp powdered sugar
– 1 tsp vanilla extract
For the Vanilla Whipped Cream:
– 1 cup whipping cream
– 1 tsp vanilla extract
– 1 tbsp powdered sugar
For the Candied Lemon Peel (optional):
– 1/2 cup white sugar
– 1/2 cup water
– Peel of one lemon
– 1/2 cup additional sugar for rolling
Prep Time
Approximately 30 minutes
Cook Time
Approximately 1 hour
Total Time
At least 3 hours (including chilling)
Yield
1 10-inch cake, serves about 10-12 people
Instructions
To Prepare the Sponge Cake:
1. Preheat the oven to 325°F (160°C). Line the bottom of a 10-inch springform pan with parchment paper, but do not grease the sides. This will help the cake rise properly.
2. In the bowl of an electric mixer, beat the eggs, sugar, and vanilla extract on medium-high speed for about 10 minutes until foamy and pale.
3. Reduce the mixer speed to medium-low and gradually sprinkle in the sifted flour until fully incorporated.
4. Take 1-2 cups of the batter and mix it with the melted butter. Gently fold this back into the main batter, being careful not to deflate it.
5. Pour the batter into the prepared pan and bake for about 45 minutes, or until the top springs back when lightly pressed.
6. Allow the cake to cool completely in the pan for at least 2 hours. Carefully run a sharp knife around the edges before removing the sides of the springform pan.
To Make the Lemon Curd:
7. In a saucepan, combine egg yolks, sugar, lemon juice, and zest. Cook over medium-low heat for about 10 minutes, stirring constantly until thickened.
8. Remove from heat and stir in butter until smooth. Chill completely in the fridge.
To Make the Lemon Mousse:
9. Whip the whipping cream, powdered sugar, and vanilla extract to firm peaks. Gently fold half of the chilled lemon curd into the whipped cream until well blended. Reserve the remaining lemon curd for topping the cake.
To Construct the Cake:
1. Place the cooled sponge cake back in the springform pan. If using, sprinkle the Limoncello liqueur over the cake.
2. Add the prepared lemon mousse on top of the cake and chill for several hours or overnight until set.
3. Once chilled, run a knife around the edge of the mousse and carefully slide the cake onto a serving plate.
4. Spread the reserved lemon curd evenly over the top of the cake.
5. Pipe or dollop vanilla whipped cream around the edge and garnish with candied lemon peel if desired.
To Prepare the Candied Lemon Peel (Optional):
1. Cut a lemon into thick slices and remove the flesh, keeping the peel.
2. In a saucepan, bring sugar and water to a simmer, then add the lemon peels.
3. Simmer for 15-20 minutes, then remove the peels and drain. Toss the sticky peels in additional sugar until cooled.
Enjoy Your Lemon Mousse Cake!
This dessert is a delightful combination of flavors and textures, perfect for any occasion!
Detailed Directions and Instructions
To Prepare the Sponge Cake:
1. Preheat the oven to 325°F (160°C). Line the bottom of a 10-inch springform pan with parchment paper, but do not grease the sides to help the cake rise properly.
2. In the bowl of an electric mixer, beat the eggs, sugar, and vanilla extract on medium-high speed for about 10 minutes until foamy and pale.
3. Reduce the mixer speed to medium-low and gradually sprinkle in the sifted flour until fully incorporated.
4. Take 1-2 cups of the batter and mix it with the melted butter. Gently fold this back into the main batter, being careful not to deflate it.
5. Pour the batter into the prepared pan and bake for about 45 minutes, or until the top springs back when lightly pressed.
6. Allow the cake to cool completely in the pan for at least 2 hours. Carefully run a sharp knife around the edges before removing the sides of the springform pan.
To Make the Lemon Curd:
7. In a saucepan, combine egg yolks, sugar, lemon juice, and zest. Cook over medium-low heat for about 10 minutes, stirring constantly until thickened.
8. Remove from heat and stir in butter until smooth. Chill completely in the fridge.
To Make the Lemon Mousse:
9. Whip the whipping cream, powdered sugar, and vanilla extract to firm peaks.
10. Gently fold half of the chilled lemon curd into the whipped cream until well blended. Reserve the remaining lemon curd for topping the cake.
To Construct the Cake:
1. Place the cooled sponge cake back in the springform pan. If using, sprinkle the Limoncello liqueur over the cake.
2. Add the prepared lemon mousse on top of the cake and chill for several hours or overnight until set.
3. Once chilled, run a knife around the edge of the mousse and carefully slide the cake onto a serving plate.
4. Spread the reserved lemon curd evenly over the top of the cake.
5. Pipe or dollop vanilla whipped cream around the edge and garnish with candied lemon peel if desired.
To Prepare the Candied Lemon Peel (Optional):
1. Cut a lemon into thick slices and remove the flesh, keeping the peel.
2. In a saucepan, bring sugar and water to a simmer, then add the lemon peels.
3. Simmer for 15-20 minutes, then remove the peels and drain. Toss the sticky peels in additional sugar until cooled.
Notes
Storage:
This cake can be stored in the refrigerator for up to 3 days. Keep it covered to maintain freshness.
Serving Suggestions:
Serve chilled, and consider pairing with fresh berries or a scoop of vanilla ice cream for added flavor.
Tip for Separation:
If you find it difficult to remove the sides of the springform pan, gently warm the sides with a kitchen towel dipped in hot water to loosen the mousse.
