Sponge Cake Layer:
Eggs: 2 (about 60g each); Caster Sugar: 35g (20g for egg whites, 15g for egg yolks); Milk: 20g; Vegetable Oil: 20g; Cake Flour: 40g.
Mousse Mixture:
Whipping Cream: 250g; Caster Sugar: 20g; Gelatin Sheets: 10g; Warm Water: 130g; Passion Fruit Juice: 70g (from 7 passion fruits).
Mousse Mirror Glaze:
Gelatin Sheets: 5g; Passion Fruit Juice: 40g (from 3 passion fruits); Warm Water: 110g; Caster Sugar: 10g.
Taste: Sweet and Sour; Technique: Baking; Time: Several Hours; Difficulty: Moderate.
Step-by-Step Cooking Instructions for Delicious and Fragrant Passion Fruit Mousse
Sponge Cake Layer: Separate egg yolks and egg whites (make sure the container for egg whites is oil-free and water-free).
Sponge Cake Layer: Add 20g milk, 15g sugar, and 20g vegetable oil to the container with egg yolks.
Sponge Cake Layer: Mix thoroughly.
Sponge Cake Layer: Add 40g cake flour (it’s better to sift the flour, but I skipped this step due to the small quantity).
Sponge Cake Layer: Mix the batter thoroughly, ensuring there are no flour lumps, and it should have a smooth consistency as shown in the picture. Set aside.
Sponge Cake Layer: In the container with egg whites, add 20g sugar and beat until stiff peaks form.
Sponge Cake Layer: Add one-third of the whipped egg whites to the batter (don’t add all at once, it’s better to add in 3 batches for easier mixing and to prevent deflation).
Sponge Cake Layer: Mix thoroughly.
Sponge Cake Layer: Add the remaining whipped egg whites in two batches, mixing thoroughly each time, resulting in a well-combined cake batter as shown in the picture.
Sponge Cake Layer: Pour the batter into a 6-inch mold, tap it twice to remove large air bubbles.
Sponge Cake Layer: Preheat the oven to 145 degrees Celsius, place the cake on the lower rack, and bake at 145 degrees Celsius for 30 minutes (the bottom of the cake on the lower rack may brown more, so you can place a piece of foil underneath).
Sponge Cake Layer: Once baked, invert the cake onto a cooling rack and let it cool before unmolding.
Making the Mousse: Trim about 1 cm off the top of the baked sponge cake (this part can be discarded), then divide the remaining cake into two pieces for later use.
Making the Mousse: Trim about 1 cm wide strip from the edges of the two cake pieces for later use.
Making the Mousse: Soak 10g of gelatin in 130g warm water until dissolved.
Making the Mousse: Scoop out the passion fruit pulp into a sieve, press repeatedly to extract 70g of juice.
Making the Mousse: I used the pulp from 7 passion fruits to extract the juice.
Making the Mousse: Pour the whipping cream into a clean, oil-free, and water-free bowl, add 20g of caster sugar.
Making the Mousse: Whip the cream until stiff peaks form.
Making the Mousse: Mix the melted gelatin with the strained passion fruit juice until well combined.
Making the Mousse: Pour the gelatin mixture into the whipped cream.
Making the Mousse: Mix thoroughly.
Making the Mousse: Clean a 6-inch cake mold, line the bottom with parchment paper (for easy unmolding).
Making the Mousse: Place one piece of cake in the mold.
Making the Mousse: Pour half of the mousse mixture, freeze in the freezer for about 30 minutes until set.
Making the Mousse: Once set, place the other piece of cake on top.
Making the Mousse: Pour the remaining mousse mixture, freeze in the freezer for about 30 minutes until set.
Soak a sheet of gelatin in 110g warm water until dissolved, then strain out 40g of passion fruit juice (I used 3 passion fruits).
Mix the melted gelatin into the passion fruit juice.
Pour the mixture onto the set cake surface.
