Partridgeberry Mousse Cake

Submitted By: Downhome

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Difficulty: easy Prep Time: More than 15 Minutes Total Time: More than 1 hour

Sponge cake base
3 large eggs, room temperature
1/2 cup flour
1/2 cup sugar
1 tbsp butter, melted
1/2 tsp vanilla extract

Mousse
2 egg whites (room temperature)
2 tbsp plain gelatin powder
1/2 cup plus 1/4 cup water
1/3 cup sugar
1 1/2 cups partridgeberry juice*
1 1/2 cups whipping cream

*Partridgeberry Juice: If you have an electric juicer, juice about 3 cups partridgeberries to yield 1 1/2 cups juice. If not, simmer 3 cups berries in a large pot over medium-low heat, squashing or mashing berries to release juice. When berries have shrivelled and juice is released, about 15 minutes, strain through a fine sieve into a measuring cup, pressing down to get all the juice through the sieve. Discard berry skins. If you have an ounce more or less than 1 1/2 cups, don’t worry. If a lot less, repeat the process with more berries. Cool to room temperature.

Recipe requires a 9" and a 10" springform pan

Sponge Cake Base
Preheat oven to 325ºF. Line the bottom of a 10" springform pan with parchment paper. (Place paper over the flat bottom, place the ring on top and close the clamp so that the paper is secured. Press down the paper to flatten and trim outside edges.) Using an electric beater or stand mixer, whip eggs until they are very pale and more than triple in volume, 5-7 minutes. With a spatula, stir in the flour and sugar. Drop a few tablespoonfuls of the batter into a small bowl, stir in the melted butter and vanilla. Return this to the bowl and stir to incorporate completely. Pour into prepared springform pan and bake 25-30 minutes, until a skewer inserted in the middle tests clean. Cool completely in pan. When cool, remove from pan and peel away parchment. Next, trim the cake so that it fits into a 9" springform pan. (Lay the flat bottom of a 9" springform pan over the cake and trim excess cake.) Line bottom and sides of the springform with parchment and ease cake inside. Set aside.

Mousse
Swirl inside of mixing bowl with hot water and dump out (egg whites will whip better in warmed bowl). Whip egg whites with electric beater or stand mixer until just starting to lighten. Stop beating and set aside. Sprinkle gelatin over 1/2 cup water and stir in. Set aside to bloom. In a very small saucepan, over high heat, stir together the sugar and remaining 1/4 cup water. Boil without stirring, until it reaches 240ºF on a candy thermometer – thus becoming a sugar syrup. Whisk egg whites at medium speed while you drizzle in the syrup. (Stream syrup away from beater to avoid burning your hand.) Increase the speed to high and continue whipping for a minute or so, until the egg whites hold a soft peak but are still hot. Stir the bloomed gelatin-water mixture and beat into the egg white-sugar syrup mixture. Continue to whip on high until mixture cools to room temperature. Whisk in partridgeberry juice. In a separate bowl, whip cream to a soft peak. Gently whisk into egg white-partridgeberry juice mixture. Pour into prepared 9" springform over top of the sponge cake base and smooth. Tap lightly on counter to remove air bubbles. Chill until set, 3-4 hours. (To make it easier to cut, place in freezer for 30-60 minutes before serving.) Remove the springform and ease cake onto serving plate. Then remove parchment on sides. Garnish with a little whipped cream and a mint sprig if you like. Serves 10.