For Valentine’s, I made James a cake using Wilton Heart Tasty Fill Tin Pan Cake Non-Stick Baking Tins Create Filled Cakes to make an angel cake with a strawberry marshmallow mousse heart-shaped centre, covered with white chocolate butter cream and white chocolate ganache. It went down very well with James, and my colleague also asked me to make one for her birthday, which disappeared in about 20 minutes in the office! Since the cake is proving so popular, I have decided to share the recipe with you!
For the sponge:
- 10 medium egg whites
- 1/4 tsp salt
- 1 tsp cream of tartar
- 375g icing sugar
- 200g plain flour
For the mousse:
- 250g fresh strawberries
- 25g caster sugar
- 140g mini marshmallows
- 200ml double cream
For the butter cream:
- 150g unsalted butter (softened at room temperature)
- 1 tsp vanilla extract
- 380g icing sugar
- 80g white chocolate
For the ganache:
- 200ml double cream
- 200g white chocolate
To make the sponge:
- Preheat the oven to 150°C fan/170°C/gas mark 3 and grease and line the baking tins. Due to the odd shape of the baking tins it is necessary to add some grease to ensure that the cakes will turn out. I cut a ring of baking paper to line the outermost section of the tins, then cut a smaller circle to line the centre of the tin. Lining the deepest sections of the tin makes it much easier to turn out without losing the shape of the heart centre.
- Whisk the egg whites in a large bowl with the salt and cream of tartar until they are risen.
- Sieve the icing sugar and sprinkle over the mixture 2 tablespoons at a time, whisking well with each addition.
- Fold in the sifted flour in three goes.
- Divide the mixture between the two tins and bake for 35-40 minutes.
- Once cooked, run a knife around the edge of the cakes then leave to cool.
To make the mousse:
- Once the cake has cooled, put all but two of the strawberries into the pan along with 100ml water and the sugar. Over a medium heat, cook the strawberries until they are soft. This will only take a matter of minutes. Take the berries off the heat and tip the contents of the pan into a food processor and blend until smooth. Put the blended strawberries back in the warm pan and add the marshmallows and stir until they have completely melted. Leave the mixture to cool.
- Whip the cream until it holds its shape. Fold the cream into the cooled strawberry mix, then spoon the mixture into the hollows in each side of the cake. Chill the mousse filled cakes until the mousse has set completely – this will take approximately 3-4 hours.
To make the butter cream:
- Melt the white chocolate in a bain marie until it is smooth with no lumps.
- Cream the butter, vanilla and icing sugar together in a bowl until light and fluffy then stir in the melted chocolate.
- Spread a thin amount of the butter cream between the two layers of cake around the edge and in the centre, then put the cakes together with the deeper cake on the bottom, concealing the mousse in the middle.
- Smooth the butter cream over the top and sides of the cake using a palette knife until it is completely covered evenly. Chill in the fridge for 30 minutes.
To make the ganache:
- While the butter cream covered cake is chilling, break up the chocolate in a bowl.
- Heat the double cream in a saucepan until just boiling, then remove from the heat. Pour the cream over the chocolate and stir until all of the chocolate has melted and the mixture is smooth. Leave the mixture to cool slightly and thicken.
- Once the butter cream has set, spread the ganache over the cake with a palette knife, trying to make it as smooth as possible.
- Dip the two remaining stawberries in the ganache and place on top of the cake to decorate. Chill in the fridge for 30 minutes.
When you cut into the cake you should be able to see a heart shape in the mousse! Please do let me know if you try the recipe! I’d love to hear about your bakes or to see some photos!