This peach mousse cake is so light and refreshing for the perfect spring dessert. Two layers of vanilla sponge cake surround a layer of peach mousse and strawberries with extra whipped cream to garnish. With my instructions, there is nothing complicated or intimidating about this bake.
Peach Mousse Cake
This elegant cake contains sponge cake sandwiching peach mousse and strawberries. Made with canned peaches, the mousse is incredibly easy and quick to whip up. This cake is a dessert that you will enjoy making and eating.
Ingredients
Vanilla Sponge Cake
- 6 eggs, separated
- 1/3 cup granulated sugar 40 g
- 1 tsp vanilla extract 6 g
- 1 cup cake flour 120 g
- 1/4 tsp salt 1 g
Peach Mousse
- 1 cup heavy cream 213 g
- 1/4 cup powdered sugar 30 g
- 1 1/2 cups canned peaches, drained
- 1 packet powdered gelatin 7 g
- 1/4 cup water 60 g
Assembly
- 1 cup strawberries, halved
- whipped cream, for topping
- fruits, for topping
Instructions
Sponge Cake
- Preheat the oven to 350º F. Prepare two 8-inch baking pans by lightly buttering the sides and bottom. Line the bottoms with parchment paper.
- Separate the eggs. Place the egg whites in a large mixing bowl and the egg yolks in a smaller mixing bowl. Set aside.
- Sift together the flour and salt into a separate bowl. Set aside.
- Beat the egg whites with a stand or handheld electric mixer until soft peaks form. Add 1/4 cup of the sugar and beat until stiff peaks form. Meringue should be glossy.
- To the bowl with egg yolks, add the remaining sugar and vanilla extract. Beat using the electric mixer until the mixture is pale yellow and has a ribbon consistency.
- Gently fold 1/3 of the whipped egg whites into the egg yolks. Pour the egg yolk mixture into the egg whites and fold until the mixture is homogenous.
- Incorporate the flour mixture in two batches. Fold gently until no streaks of dry ingredients remain.
- Pour the batter into the two prepared cake pans evenly. Smooth out the surface using a rubber spatula.
- Bake the cakes in the preheated oven for 25 to 30 minutes, or until a skewer comes out clean when inserted. Remove the cakes from the oven and let them cool on a cooling rack with the pans upside down to prevent shrinkage.
- When the cakes have cooled, wrap the sponge layers in plastic wrap and store in refrigerator until ready to assemble.
Peach Mousse
- Whip the heavy cream until soft peaks form. Add the powdered sugar and beat until stiff peaks form.
- Blend the canned peaches until they are puréed. Fold in the peach purée until the ingredients are well combined. Chill the mixture in the refrigerator.
- Pour the water into a ramekin. Sprinkle the gelatin on the surface and let it stand for 1 minute. Microwave the gelatin mixture for 15 seconds, or until the gelatin has completely dissolved. Mix the gelatin into the peach mousse.
Assembly
- Line an 8-inch springform pan with an acetate sheet. Place a sponge cake layer at the bottom.
- Line the edges of the cake with strawberries. Pour the peach mousse into the cake. Press the remaining cake layer on top. Chill the cake in the refrigerator for 8 hours to let the mousse set.
- To finish the cake, top it with whipped cream and fruit as desired. Chill the cake until ready to serve.
