If you’re clueless as to what to get as a gift for Mother’s Day tomorrow, you just got lucky. After all, with the conditional movement control order in place, it’s next to impossible hitting the shopping malls to browse for the perfect gift.
Why not get your baking mittens and don your apron instead and bake her a delectable Watermelon Mousse Cake.
Even if you’re new to baking, don’t be daunted by this recipe by Chuah Chiew See – it’s an easy enough one to follow and in any case, if the cake’s ruined, it’s the thought that counts.
Ingredients
Matcha sponge cake
- 2 egg yolks
- 20 g oil
- 35 g milk
- 30 g cake flour
- 4 g matcha powder
- 2 egg whites
- 28 g sugar
- 1 teaspoon lemon juice
- 20 cm square pan
Watermelon konnyaku jelly
- 170 g watermelon puree
- 2 g konnyaku powder
- Jelly mould
Mousse Layer
- 250 g dairy whipping cream
- 55 g sugar
- 14 g gelatine
- 125 g milk
Top white jelly (Heart-shaped)
- 170 g milk
- 15 g sugar
- 2 g konnyaku powder
- 15 cm round pan (one piece cake pan)
Top red jelly layer
- 340 g watermelon puree
- 4 g konnyaku powder
Method
Matcha sponge cake
- Lightly whisk the oil and milk in a bowl before stirring it into a mixture.
- Add in sieved cake flour and matcha powder and mix well.
- Add in the egg yolks, mix well and set aside.
- Add lemon juice to egg white in a mixing bowl.
- Beat the egg whites till foamy, add the sugar gradually and beat until the mixture is firm.
- Fold one-third of the egg white mixture (meringue) gently into the yolk batter by using a spatula.
- Then fold in the remaining meringue until the mixture is well combined.
- Pour the batter into a lined 20 cm square pan.
- Bake at 170°C for 18-20 minutes.
Watermelon konnyaku jelly
- Mix the watermelon puree and konnyaku powder in a saucepan.
- Heat up the mixture until it gently simmers.
- Pour the konnyaku mixture into an ice cube tray or a jelly mould.
- Chill it in the fridge for one hour or until it has solidified.
Mousse layer
- Place the matcha sponge cake on a plate, then use a 15 cm mousse ring to cut out the matcha cake. Do not remove the cake from the ring.
- Double boil the milk and gelatine until fully dissolved.
- Add sugar to the whipping cream and whip it until the mixture has soft peaks.
- Fold the milk and gelatine mixture into the whipped cream evenly.
- Pour a thin layer of mousse onto the cake.
- Remove the watermelon konnyaku jelly from its mould and stick it to the side of the mousse ring. Place some of the watermelon konnyaku in the middle of the cake.
- Pour the remaining mousse into the mousse ring until it has covered up the watermelon konnyaku jelly.
- Chill in the fridge for four hours.
- Take the mousse cake out from the fridge. Use a small spoon to scoop at the edge of the mousse to make a semi-circle pattern.
Top white jelly
- Mix milk, sugar and konnyaku powder in a saucepan.
- Heat up the mixture until it gently simmers.
- Pour the konnyaku mixture in a lightly greased 15 cm round one piece cake pan.
- Chill in the fridge for an hour or until it has set.
- Remove the jelly and cut out using a heart-shaped cookie cutter.
Top red jelly layer
- Mix the watermelon puree and konnyaku powder in a saucepan.
- Heat up the mixture until it gently simmers.
- Slightly cool down the mixture before pouring onto the mousse layer.
- Place the white heart-shaped jelly on top as decoration.
- Chill for at least four hours.
- For easy removal, use a warm towel to wrap around the mousse ring.
For inspiration, visit Chuah Chiew See’s Facebook or Instagram page for more of her beautiful pastries.