Surelicious Bakie: Fresh Orange Mousse Mirror Cake

My fav SUPERB Appetising "Orange Mousse Cake" with Fresh Orange Jelly mirror ... Can't wait to SLICE up the cake taking a peep of inside !!!

[1] Orange Zest Ogura

Recipe source : Kitchen tigress

(**Modified)

(A) Yolk Batter

Egg yolk 4

Sugar 60g

Oil 90g

Cake flour 110g

Baking powder 3/4 teaspoon

Orange zest 10g

Fresh Orange juice 75g

(B) Meringue

Egg white 5

Cream of tar tar 5g

Sugar 50g

8" inch (Fixed) cake pan

Method using steam bath

Steps:

(A) Yolk Batter

Use electric mixer whisk the egg and sugar to thick and pale.

Add oil whisk again to evenly mixed.

Sift the all cake flour into batter, add in baking powder, using a hand whisk fold it until well combined.

Add in Orange juice and orange zest, lastly using a spatula fold again to well combined.

DONE! Set a side.

(B) Meringue

Using a electric mixer, beat the egg whites bit for a while, add cream of tar tar then add in sugar gradually into 3 additions.

Beat the meringue till stiff peak form.

Scoop out (B) 1/3 meringue at a time into egg yolk batter, use a hand whisk to mix gently and at the end, switch to spatula to lift batter from bottom to fold up. Keep doing this until a nice smooth batter is obtained.

Gently tap on worktop 2-3 times to burst the air bubbles.

Line a baking paper on the 8" inch pan.

NO NEED GREASE the pan!!

Pour the batter SUPER SUPER slowly into the pan ( This is to burst the air bubbles while pouring slowly into the pan)

Tap the pan 5-6 times on the worktop, to burst the air bubbles.

Prepare a tray of hot water place on the base of ur oven. (Steam bath method)

** (Mine Rowenta oven, tempt and timing still have to varies in individual oven performance )

1st Preheat oven @170 degree, LOWER down tempt to 160 degree when baking. Bake first 10min, cover a baking tray on top to block the heat. And continue to bake another 20 min.

After 30min ... LOWER down tempt to 140 degree and bake for 10 min.

Insert a skewer till it comes out clean.

Invert on a rack to let it cool.

Slice up into as 3-4 layers as u like !!!

[2] Orange mousse

Ingredients:

Fresh Orange juice 1/3 cup =80ml

Lime juice 1 tablespoon

Gelatin 2 tablespoons

Cold water 1/4 cup = 60ml

Heavy cream 2 cups

Sugar 3 tablespoons

(For later use)

Orange paste / Orange cloudy

Fresh Orange juice 100g -150g

Orange cubes from 1-2 whole Orange

(Optional)

Complicated Steps:

(Pls b patient while doing the mousse, it take a lot of patience )

Pour Gelatin into a small bowl, add in cold water wait 4-5min to settle down.

Double boil the Gelatin mixture over a heat stir till it melted. Removed from heat set aside.

Prepare another bowl, add in sugar + Orange juice + lime juice, then pour in the hot Gelatin mixture into it , stir till the sugar melt and well combined.

Place it into the fridge, refrigerate for 30min to let it settle down.

Take out the Orange Gelatin mixture from the fridge, use a blender and blend it into yogurt~like mixture as like the pic above.

Then set a side.

Place ur balloon whisk into the freezer for 5-10mins and take out. (This is to whisk the heavy cream faster)

Pour in the heavy cream into the mixer, whip till stiff peak.

Scoop the Orange Gelatin mixture into the whipping cream gradually, LOWER down the speed. Whip slowly to well combined.

Next pour the Orange whip cream into a BIG bowl, add in 2-3 teaspoons of Orange paste/cloudy. (Depends on how heavy Orange taste u prefer, I add 3 teaspoons)

Add in gradually 100 -150g of Orange juice, fold it and well mixed. (Depend on how creamy u want for ur mousse, fold and add in slowly to the creamy stage u want)

Ok! Ur appetising refreshing Orange Mousse is DONE!!!

**Firstly spread the Orange mousse on the edges of the cake. (This is to filled up the the gaps of the whole cake)

Then spread the mousse to the cake level evenly. Place the Orange cubes as u desired.

And repeat the procedures to the others layers.

**REMEMBER to clean off the the excess mousse around the edges after u finished it.

Place in a freezer, freeze for 30-40mins.

[3] Orange Jelly mirror

Ingredients:

(for 9" inch cake after placing cake ring)

Water 750ml

Sugar 150g

Jelly powder 45g

(From Phoon Huat)

Sliced Orange (2-3 oranges)

Orange paste/ Orange cloudy (optional)

Steps:

Prepare a pot. Add in water + sugar, jelly powder and a little bit of Orange paste (less than a drip) for coloring and Orange taste, till fully boiled.

Scoop out the bubbles on the surface.

Take out the mousse cake from the freezer, display the orange slices, pour ONLY 1-2 scoops of hot jelly solution onto the cake. Place back to fridge IMMEDIATELY, refrigerate for 5min-10min. (This method is to let the jelly form a thin layer, void the mousse from melting if u pour the whole hot solution inside.)

After the thin layer is form, pour the rest of the solutions onto the top of the cake.

(Reboil the solution if necessary, when u c jelly is form on surface b4 pouring onto the cake.)