4 in 1 orange mousse sponge cake. To make the orange mousse, put the orange juice in a saucepan and cook until it has reduced to about half. Add in sugar, lemon juice, water and gelatin and mix until dissolved. Transfer to a bowl and add in cream.
This old-fashioned sponge cake is made fluffy by two separate foams: an orange zest-enhanced egg yolk foam, and a meringue. They're folded together in a batter flavored with orange juice. Run knife around inside rim of pan to loosen cake; remove side of pan. You can have 4 in 1 orange mousse sponge cake using 28 ingredients and 11 steps. Here is how you achieve that.
Ingredients of 4 in 1 orange mousse sponge cake
- You need of Orange cake sponge.
- Prepare 1/3 cup of + 1 tbs all purpose flour.
- Prepare 1 of egg.
- It’s 4 tbs of oil.
- Prepare 1/4 cup of powdered sugar.
- You need 1 tbs of Greek or normal yoghurt.
- It’s 1/4 cup of orange juice.
- Prepare 1 tsp of orange essence.
- Prepare Pinch of baking soda.
- It’s 1/2 tsp of baking powder.
- You need Pinch of orange colour.
- You need of Orange mousse.
- You need 1 cup of orange juice.
- Prepare 1/4 cup of powdered sugar for syrup.
- You need 2 tbs of powdered sugar for cream.
- You need 1 tsp of gelatin powder.
- It’s 1 tbs of orange zest.
- You need 1 cup of whipping cream.
- You need of Orange glaze.
- You need 1/4 cup of orange juice.
- Prepare 3 tbs of sugar.
- It’s 2 tbs of condensed milk.
- It’s 1/4 tsp of gelatin powder.
- It’s Pinch of orange colour.
- It’s of Chocolate ganache.
- You need 100 GM of dark semi sweet chocolate.
- You need 1/4 cup of condensed milk.
- You need 1/2 tsp of vanilla essence.
Garnish cake with orange peel strips. Fill and frost the cake the MANGO MOUSSE. These Orange Chocolate Mousse Domes are one of the most elegant dessert you can prepare for upcoming holidays. Pour the mousse into the cake tin, place the sponge circle on top and chill in the fridge for at least two hours.
4 in 1 orange mousse sponge cake instructions
- Making of sponge…..add the ingredients of cake…. Oil, essence, colour, egg, juice, powder sugar and yoghurt….. in a bowl….
- Now beat it well with electric beater.
- Now mix flour baking soda and baking powder in a separate bowl….. Then mix into beaten wet mixture…..
- Now grease the pan and pour the mixture into baking pan(8 to 12 inches) I baked in thin sponge…. Now bake in preheated oven on 200 for 10 to 15 minutes…. Check with toothpick if it comes out clear then Sponge is done….cool down on room temperature….
- Now make mousse…. First of all take orange juice + sugar + orange zest and pour in a pan and cook for 2 to 3 minutes until little thicken then add gelatin powder…just cook for 1 minute and turn off the heat and cool down on room temperature… Meanwhile prepare the mousse cream.
- Now beat the whipping cream with powdered sugar until stiff peaks form….
- Now check the orange syrup that it cools enough to add in whipped cream…. Then add in whipped cream and fold it well…. And pour onto chilled cake sponge and keep in the refrigerator for overnight.
- After keeping in the refrigerator… Cut into rounds with the help of cookies cutter or bowl… I've cut with plastic bowl as I don't have cookies cutter 😌 and make two tiers cake……
- For making chocolate ganache…just cut chocolate into small pieces then heat the condensed milk and add into chocolate chunks + add vanilla essence… Mix until smooth texture… don't need to melt on double boiler… If feel it is thickened then add little milk… And adjust the consistency…..
- Make orange glaze by adding gelatin powder + orange juice + sugar + condensed milk…. In a pan and cook on low flame for 1 to 2 minutes.
- Now first pour orange glaze on cake then chocolate ganache…. And decorate it as per desire…..
For the orange gelée, mix the Cut thin strips of peel from the oranges and curl them around a straw. Pour the cooled gelée over the mousse cake, decorate with whipped cream and orange zest. The chocolate orange mousse cake is a truly sophisticated gourmet fare! this is a perfect dessert of soft chocolate sponge cake sandwiched with a dark chocolate filling and candied orange peels, covered with chocolate truffle. A garnishing of candied orange peel adds to the citrus tinge, balancing. I can't remember the origin of this recipe, but I use it often.
