Black Cherry Mousse Cake

Name: Black Cherry Mousse Cake
Yield: Serves 6
Ingredients: 1 oz (25 g) self-raising flour; 5 oz (150 g) caster sugar; grated rind and juice of 1 lemon; ¼ teaspoon (1.25 ml spoon) cream of tartar; 3 large eggs (size 1–2), separated; 3 tablespoons (3 x 15 ml spoon) black cherry (or strawberry) jam; 1 tablespoon (15 ml spoon) lemon juice; 1 oz (25 g) cornflour; a good pinch of salt; oil, for greasing; 5 fl oz (150 ml) double or whipping cream; 8 oz (225 g) fresh black cherries (or strawberries or raspberries)

Preparation info

Serves
6

Difficulty
Medium

Appears in

Sweet Dreams

By Josceline Dimbleby

Published 1985

About

Seductively soft, this ‘half-cake, half-mousse’ has a light, lemony flavour and is topped with black cherries and spread with cream around the sides. Late in the summer you could use strawberries or raspberries in the topping instead of the black cherries.

Ingredients

For the cake

3 large eggs (size 1–2), separated
5 oz (150 g) caster sugar

Cake
Summer
Vegetarian

Method

Preheat the oven. Lightly grease a 7–8-inch (18–20 cm) cake tin, line with a disc of greased, greaseproof paper and dust with flour. Whisk the egg yolks with the caster sugar until very pale. Whisk in the