16 8 Inch Japanese Mousse Cake Recipe Deliciousness Awaits You!
Published on: Mar 25, 2024
If you are a fan of Japanese desserts, you have probably come across the indulgent yet delicate 8 inch Japanese mousse cake. This heavenly treat is a perfect combination of a light and airy mousse and a moist and rich cake, topped with a layer of decadent glaze. If you have been wondering how to recreate this delectable dessert at home, look no further. In this article, we will provide you with a professional and well-organized introduction to the 8 inch Japanese mousse cake recipe, so you can impress your family and friends with your baking skills.
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 eggs, separated
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
For the Mousse:
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup water
- 1 envelope unflavored gelatin
- 1/4 cup boiling water
- 1/4 cup cold water
For the Glaze:
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips
- 2 tablespoons butter
Step-by-Step Instructions
1. Preparing the Cake
To start off, preheat your oven to 350 degrees Fahrenheit and grease an 8 inch round cake pan. In a mixing bowl, sift together the flour, baking powder, and salt. In a separate bowl, beat the egg whites until stiff peaks form. Gradually add in the sugar and continue beating until the mixture is glossy. In another bowl, mix together the egg yolks, vegetable oil, milk, and vanilla extract. Gently fold in the dry ingredients and the beaten egg whites into the egg yolk mixture. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before removing it from the pan.
2. Making the Mousse
In a large mixing bowl, beat the heavy cream, sugar, and vanilla extract until stiff peaks form. In a separate bowl, mix together the gelatin and 1/4 cup of water. Let it sit for a few minutes until it becomes soft. Add in the boiling water and stir until the gelatin is completely dissolved. Then add in the cold water and mix well. Gradually pour the gelatin mixture into the whipped cream, while continuously beating on low speed. Once completely mixed, cover the bowl with plastic wrap and refrigerate for about 30 minutes.
3. Assembling the Cake
Once the cake has cooled, carefully slice it into two layers horizontally. Place one layer on the bottom of an 8 inch springform pan. Pour the mousse on top and spread it evenly. Place the second layer of the cake on top of the mousse. Cover the pan with plastic wrap and refrigerate for at least 2 hours, or until the mousse is set.
4. Making the Glaze
In a saucepan, heat the heavy cream until it simmers. Turn off the heat and add in the chocolate chips and butter. Stir until the chocolate is completely melted and the mixture is smooth. Let it cool for a few minutes before pouring it over the chilled cake. Smooth out the glaze with a spatula and return the cake to the refrigerator for another 30 minutes to set.
5. Serving and Enjoying
Once the glaze has set, remove the cake from the springform pan and place it on a serving plate. Garnish with fresh fruits or whipped cream, if desired. Slice and serve the 8 inch Japanese mousse cake to impress your guests or simply indulge in this delicious treat yourself.
With this easy-to-follow recipe, you can now recreate the heavenly 8 inch Japanese mousse cake in the comfort of your own home. Impress your friends and family with your baking skills and enjoy a taste of Japan with every bite. Don't forget to take pictures and share your creation on social media using #8inchJapanesemoussecake and #homemadejapanesedesserts. Happy baking!
