Ingredients
Sponge biscuit
butter (room temperature)
70g
2.45oz
0.28cup
4.69tbsp
sugar
120g
4.20oz
0.48cup
8tbsp
vegetable oil
25g
0.85fl oz
flour
150g
5.25oz
0.60cup
10tbsp
egg
1pc
buttermilk
120ml
3.96fl oz
0.48cup
8tbsp
salt
pinch
baking soda
0.5tsp
vanilla extract
1tsp
Cream cheese mousse
cream cheese
500g
17.50oz
2cup
33.50tbsp
whipping cream
200ml
6.60fl oz
0.80cup
13.40tbsp
powdered sugar
100g
3.50oz
0.40cup
6.70tbsp
strawberry puree
150g
5.25oz
0.60cup
10tbsp
gelatin
15g
0.53oz
1tbsp
cold water
100ml
3.30fl oz
0.40cup
6.70tbsp
vanilla extract
1tsp
fresh strawberries
Method
Sponge biscuit
- Prepare a 18-20cm (7.09-7.87 inch) baking tin: line it with parchment, or grease with butter and sprinkle with flour.
- Sift the flour, baking soda and salt.
- Beat soft butter with sugar until fluffy, for at least 5-7 minutes.
- Pour in vegetable oil, and beat again.
- Add the egg and vanilla extract, and beat.
- Add half of the buttermilk.
- Then add all the dry ingredients in batches while continuing to beat.
- At the end, mix in the rest of the buttermilk with a spatula.
- Bake in preheated oven at 356F (180C) for about 15-20 minutes, checking readiness with a toothpick. It should come out dry from the center.
- Cool on a wire rack.
Cream cheese mousse
- Soak gelatin in water, and leave to swell according to the instructions.
- Boil the strawberry puree for about 5-7 minutes until thick; remove from the heat, combine with swollen gelatin and mix thoroughly.
- Whip the cream cheese with cream and powdered sugar until fluffy and combined.
- Add a few tablespoons of the cheese mixture to the strawberry puree with gelatin, and mix.
- Combine all the filling, and beat.
Cake assembly
- Put the cooled sponge biscuit into a detachable tin or a ring. If desired, cover the edges with an acetate film. Cover the bottom tightly with foil.
- Lay strawberry halves around the edge, lay out the mousse, and leave in the fridge until solidified.
