To escape the frost of winter, it’s sometimes nice to imagine that you’re somewhere else, perhaps on a beach, gazing towards a beautiful sunset, while sipping on a cocktail made with muddled strawberries, prosecco, and a splash of orange juice. Doesn’t that sound delightful? Jessica Phan took that very experience and wonderful flavors into a fun cake that can be served at any time of year. This fruity cake pairs a delicious strawberry fizz sponge, with a champagne mousse and orange curd. One bite and this cake will have you dreaming of beach sunsets and bubbly drinks! Cheers!
Strawberry Fizz Cake:
- 380 g sugar (2 cups)
- 350 g cake flour (3 cups)
- 30-32 g freeze-dried strawberries, pulverized into a powder (~1/3 cup)
- 1.5 tablespoons baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 6 egg whites from large eggs
- 8 ounces (1 cup) club soda (champagne works too)
- 1 teaspoon strawberry flavoring
- 2 tablespoons vegetable oil
For the cake:
- Preheat your oven to 340* F and prepare your cake pans.
- Combine your sugar, cake flour, strawberry powder, baking powder, and salt into the bowl of your stand mixer; add your butter and mix until the flour resembles coarse sand.
- In a separate bowl, combine your wet ingredients; while the mixer is on low, pour in 1/3 of your wet ingredients; once incorporated, increase the speed to med-high for 30 seconds; repeat these steps until combined.
- Pour your batter into your pans – 15 oz for 6” tins; 22 oz for 8” pans.
- For 6” pans, bake your cake for 28-32 minutes; for 8″ pans, bake for 38-45 minutes.
Champagne Mousse Filling:
- 6 egg yolks from large eggs
- ½ cup sugar
- 1 cup + ¼ cup champagne (divided)
- 0.25 ounces gelatin (typically one packet)
- 1 ¼ cup heavy whipping cream
- ½ cup powdered sugar
For the mousse:
- In a saucepan, mix together your egg yolks and sugar; add 1 cup of champagne to the egg mixture and cook this over medium heat; whisk this mixture until a thermometer reaches 160*F (take care not to boil this mixture or else the mousse will separate when setting).
- Remove from the heat and let cool for 3-5 minutes.
- In another bowl, add your gelatin to the remaining ¼ cup of champagne and let bloom; once bloomed, heat this for 15 seconds in the microwave, or until melted; add this to the egg mixture and stir gently.
- In a separate bowl, whip your heavy cream and powdered sugar until medium-stiff peaks occur; fold this into the egg mixture.
- Take a springform pan (sized the same as your cake) and line this with plastic wrap. Pour the mousse mixture into the pan to whatever height you’d like your filling.
- Let this set in the refrigerator overnight.
- 4 ounces egg yolks (approx. 6 egg yolks)
- 1 cup granulated sugar
- 1/2 cup orange juice
- 2 Tablespoons orange zest (optional)
- ½ cup (1 stick) butter
For the orange curd:
- The instructions to make this orange curd are identical to my lemon curd. It can be found here: http://phantasticjess.com/recipe/zesty-lemon-cake/
1 batch buttercream (I used Swiss)
For decoration (optional)
- 8 ounces white chocolate
- 2 ounces heavy whipping cream
- 1 tablespoon strawberry flavoring
For the strawberry ganache: Combine your white chocolate and heavy whipping cream into a microwave safe dish; heat in 30-second intervals until it is fully melted; add your flavoring and stir gently.
Chocolate Dipped Strawberries adorned with pop rocks + chopped strawberries
- Level all of your cakes once they have cooled.
- Brush on some simple syrup or sweetened champagne (optional).
- Attach one cake layer to your cake board with some melted chocolate or buttercream.
- Scoop ¼ cup of buttercream and spread level with your offset spatula.
- Unmold the mousse using the plastic wrap and lay this layer onto the buttercream.
- I spread another thin layer of buttercream before laying down another layer of cake.
- Create a dam of buttercream around this cake layer and fill with the orange curd and chopped strawberries.
- Top with your last layer of cake.
- Frost the entire cake with your preferred buttercream (Mine was tinted yellow).
- I airbrushed the top half of the cake with orange color; dripped the ganache down one side; piped a border on top; and filled the center with chocolate covered strawberries.