Orange Mousse Cake Recipe

In a busy life, it is a great happiness to be able to have a delicious meal when you return home. If you don’t have much time to prepare dinner, you can choose simple ingredients, stir-fry them briefly and they’re ready to go. The recipe for orange mousse cakes is that simple.

1. Finished pictures of mousse made from molds of different shapes.

2. Internal organization diagram of the finished mousse cake.

3. Prepare the ingredients. Cut off the outer edge of the sponge cake that is the size of the mold, making it slightly smaller than the mold, so that the mousse can be poured in and wrap around the sponge cake. If you cut the chiffon cake slices into mold-shaped slices in advance, they will shrink naturally after being refrigerated for a period of time, so there is no need to cut the edges. Wrap the bottom of the mold with plastic wrap to prevent the mousse liquid from leaking to the bottom after being injected.

4. Pour 5g of gelatin powder into 35g of orange juice that has just been refrigerated. After it absorbs enough water, stir it evenly into a paste. Mix the remaining orange juice and white sugar evenly to make a complete liquid.

5. Pour the gelatin paste into the orange juice solution, place it in a bowl of hot water, and stir evenly.

6. Let cool until everything melts into liquid.

7. Take 50g of whipped cream out of the refrigerator and beat it with a whisk until it has texture. Don't over-whip the cream, or you may accidentally over-whip it. I over-whipped mine a little.

8. Wrap the bottom of the empty mold in advance and put it in a flat-bottomed storage box or plate. Mix the cooled orange juice and whipped cream into a liquid and slowly pour it into the sponge cake mold. It is best to fill it to 90% full, leaving 10% space for a mirror surface. It's time to check if there is any leakage under the mold. Seal tightly and store in the refrigerator.

9. Refrigerate for 2 hours and it will become a mirror surface. Prepare the mirror material. Powdered sugar is used here instead of white sugar because white sugar is not easy to fully melt and will affect the mirror effect.

10. Pour powdered sugar into the refrigerated orange juice, stir well, then pour in the gelatin powder, and stir again after it absorbs enough water to make it a complete liquid.

11. Take out the mousse cake from the refrigerator and slowly pour in the cooled mirror liquid. Seal again and return to the refrigerator for one hour.

12. The recipe uses the same amount of ingredients to make two small mousses. Out of laziness, the mousse liquid and mirror surface are directly poured into the small mousse box without putting the mousse cake base in it. There was also some solidified liquid that leaked out from the bottom of the mousse ring, which I ate directly. To remove the cake from the mold, you can use a hair dryer to blow around the mousse ring, or use a hot towel to wrap around the outside of the mold. On hot days, I can just hold the outer wall of the mold with my hands. After a while, the mousse ring can be lifted and the cake will slide off by itself.

13. Finally appeared! So beautiful! Delicious to cry～

If you are often lazy about eating, you may pay the price in the end. The orange mousse cake is simple to make, healthy and delicious.