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kiwi mousse cake with one large slice missing

Kiwi Mousse Cake

This light, elegant kiwi mousse cake layers a soft sponge base with fresh kiwi mousse and a glossy fruit gel topping. It’s gently sweet, refreshing, and designed for adults who prefer desserts that don’t feel heavy.
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Prep Time 45 minutes
Cook Time 15 minutes
Chill Time 4 hours 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

Sponge Cake Base
  • 2 large eggs room temperature
  • ⅓ cup granulated sugar
  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • Pinch of salt
  • 1 teaspoon vanilla extract
Kiwi Mousse Layer
  • 5 ripe kiwis peeled and chopped
  • ⅓ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon unflavored gelatin
  • 3 tablespoons cold water
  • 1 cup heavy whipping cream cold
Kiwi Gel Top
  • 2 ripe kiwis peeled
  • 2 tablespoons sugar
  • ½ teaspoon lemon juice
  • 1 teaspoon unflavored gelatin
  • 2 tablespoons cold water

Method
 

  1. Preheat the oven to 350°F and line the bottom of an 8-inch springform pan with parchment paper.
  2. Beat the eggs and sugar together until pale, thick, and fluffy, about 4 to 5 minutes.
  3. Mix in the vanilla extract.
  4. Gently fold in the flour, baking powder, and salt until just combined.
  5. Pour the batter into the prepared pan and smooth the top.
  6. Bake for 12 to 15 minutes until lightly golden and springy to the touch.
  7. Allow the sponge cake to cool completely, leaving it in the pan.
  8. Blend the chopped kiwis with the sugar and lemon juice until smooth.
  9. Strain the purée if a silkier mousse is desired.
  10. Sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
  11. Heat the bloomed gelatin gently until fully dissolved, being careful not to boil.
  12. Stir the dissolved gelatin into the kiwi purée.
  13. Allow the mixture to cool until just barely warm.
  14. Whip the heavy cream to soft peaks.
  15. Gently fold the whipped cream into the kiwi mixture.
  16. Pour the mousse over the cooled sponge base and smooth the top.
  17. Refrigerate for at least 3 hours until fully set.
  18. Blend the kiwis for the gel layer with the sugar and lemon juice until smooth.
  19. Bloom the gelatin in cold water for the gel layer.
  20. Heat gently until dissolved.
  21. Stir the gelatin into the kiwi mixture and allow it to cool slightly.
  22. Carefully pour the gel over the set mousse layer.
  23. Refrigerate for an additional 1 to 2 hours until glossy and firm.

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