I first made this cake for my son’s 13th birthday last year. He specifically wanted a strawberry cake. It came out alright…but the cake was slightly dry and the mousse layer was too thick…..

My son’s birthday cake

I have been wanting to remake and “upgrade” it ever since, but never had a chance. It’s Mother’s Day, so I thought this is the perfect time! I added a jelly glaze on top to brighten both the colour and flavour. Each of the three layers has a different texture but they match very well together. It looks much prettier than last time too! I can now share it with my mom and my family. Happy Mother’s Day to all our moms! I wonder what my kids are doing to surprise me this year…….

Makes one 6 inch cake

For the cake

• 2 eggs, separated
• 75 g granulated sugar
• 75 g cake and pastry flour, sifted
• 2 g baking powder
• 1 g salt
• 5 mL pure vanilla extract
• 5 mL fresh lemon juice
• 30 mL vegetable oil

For the mousse and jelly glaze

• 400 g fresh strawberries, washed and hulled
• 160 g granulated sugar
• 10 mL fresh lemon juice
• 250 mL cold whipping cream
• 4 x 1 g gelatin sheets

To make the cake

1. Preheat oven to 350°F
2. Sift together flour, baking powder and salt, set aside
3. Whisk together egg yolks and 60 g of sugar until pale
4. Mix in vanilla and oil, then gently fold in flour mixture
5. In a separate bowl, make a meringue by whisking together egg whites and lemon juice until frothy
6. Slowly add in 15 g of sugar, whisk until medium peak
7. Gently fold meringue into flour mixture
8. Pour batter into a lightly-greased 6 or 7 inch cake pan, lined with parchment paper at the bottom (see notes)
9. Bake for about 20 minutes
10. Let cool, then trim top and side of cake
    

    

Notes : I baked my cake in a 7 inch springform pan and trimmed it to fit into a 6 inch cake ring. You can just bake and assemble your cake in the same pan.

To make the mousse and jelly glaze

1. For the mousse, place a large mixing bowl in the freezer for about 15 minutes
2. Soak 3 gelatin sheets (1 g each) in cold water for a few minutes
3. Blend strawberries and strain seeds out through a mesh
4. Add sugar and lemon juice, and cook over medium heat until sugar is dissolved
5. Set aside half of the puree for the glaze
6. Drained gelatin and add to remaining puree, stir until dissolved, let cool
7. Whisk whipping cream in the cold mixing bowl until stiff peak
8. Fold in strawberry gelatin mixture until just blended
9. Pour on top of cake, smooth with a spatula and refrigerate for at least 3-4 hours until set
10. For the jelly glaze, soak 1 gelatin sheet in cold water for a few minutes
11. Reheat the saved strawberry puree over medium heat
12. Add drained gelatin and stir until dissolved
13. Let cool, pour on top of mousse layer and refrigerate for another 3-4 hours until set
14. Release cake from pan or ring and decorate as desired