Blackberry Mousse Sponge Cakes
Yield: 11 servings • Bake: 10 minutes
  • 1 cup sugar
  • 1 teaspoon fresh orange zest
  • 1 cup sifted cake flour, such as Swans Down
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 3 large eggs, separated, at room temperature
  • ¼ cup very hot water
  • 1¼ teaspoons vanilla extract
  • 1 recipe Blackberry Mousse (recipe follows)
  • Garnish: orange curls
  1. Preheat oven to 350°.
  2. Spray an 18-×-13-inch rimmed baking sheet with nonstick cooking spray. Line with parchment paper, and spray again. Set aside.
  3. In a small bowl, combine sugar and orange zest, whisking to blend. Set aside.
  4. In another small bowl, combine cake flour, baking powder, and salt, whisking well. Set aside.
  5. In a large mixing bowl, beat egg yolks at high speed with an electric mixer until very light. Gradually add sugar mixture, beating to combine. Add hot water and vanilla extract, beating until incorporated. Gradually add flour mixture, beating until incorporated. Set aside.
  6. In another mixing bowl, beat egg whites at high speed with an electric mixer until stiff peaks form. Add to cake batter, folding gently until combined. Spread batter into prepared pan, smoothing to create a level surface.
  7. Bake until edges are light golden brown and a wooden pick inserted in the center of cake comes out clean, approximately 10 minutes. Let cake cool completely in pan.
  8. Using a 2-inch round cutter, cut 33 circles from cake.
  9. Place Blackberry Mousse in a piping bag fitted with a large open-star tip (Wilton #1). Pipe mousse decoratively onto 11 cake circles. Top each with another cake circle, and pipe with mousse. Repeat with remaining cake circles and mousse.
  10. Garnish each with an orange curl, if desired.
Make-Ahead Tip: Cake can be baked a day in advance, and rounds can be cut and stored in an airtight container at room temperature. Blackberry Mousse can be made earlier in the day and refrigerated in a covered container until needed. Cakes can be assembled and refrigerated, covered, for up to 1 hour before serving.
Recipe by TeaTime Magazine at