Description
A light and airy lemon mousse cake that brings joy and delightful flavors to any gathering.
Ingredients
- 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)
- 6 egg yolks (lightly beaten)
- 1 cup sugar
- ½ cup fresh lemon juice
- Zest of two lemons
- ½ cup butter (cut into small pieces)
- ½ batch of chilled lemon curd
- 2 cups whipping cream
- 2 tbsp powdered sugar
- 1 cup whipping cream
- 1 tsp vanilla extract
- 1 tbsp powdered sugar
- ¾ cup white sugar
- ¾ cup water
- Peel of one lemon
- ½ cup additional sugar (for rolling)
Instructions
- Preheat the oven to 325°F (160°C) and line the bottom of a 10-inch springform pan with parchment paper.
- Beat the eggs, sugar, and vanilla extract in an electric mixer bowl on medium-high speed until foamy and pale (about 10 minutes).
- Reduce the mixer speed to medium-low and add the sifted flour until fully incorporated.
- Mix 1-2 cups of the mixture with melted butter, then fold it back into the batter.
- Pour the batter into the prepared pan and bake for about 45 minutes, or until the top springs back when lightly pressed.
- Cool the cake in the pan for at least two hours before removing the sides.
- Combine the egg yolks, sugar, lemon juice, and lemon zest in a saucepan. Cook over medium-low heat while stirring constantly for about 10 minutes until thickened.
- Remove from heat and stir in the pieces of butter until smooth; chill completely in the fridge.
- Whip the whipping cream with powdered sugar and vanilla extract until firm peaks form.
- Incorporate half of the chilled lemon curd into the whipped cream until blended, reserving the rest for topping.
- Place the cooled sponge cake back in the springform pan and soak with Limoncello if using.
- Spread the prepared lemon mousse evenly over the cake and chill for several hours or overnight.
- Run a knife around the edge of the cake for a smooth release when sliding it onto a serving plate.
- Spoon the reserved lemon curd on top and finish with dollops of whipped cream.
Notes
For a moist sponge cake, ensure that your eggs are at room temperature. If your mousse seems too runny after chilling, it may need more time to set.
