Welcome to my blog, through which I hope to be able to share my experiences of gluten free cooking, baking, experimenting and eating.
When my daughter was diagnosed (age 6) with Coeliac Disease, our world of eating changed overnight. From breads, pastry and pasta to cakes, biscuits and puddings.......... suddenly most of what we knew was 'off the menu'. I think I must have tested every available gluten free product on the market, seeking out replacements to try and keep things as normal as possible. I was disappointed to find that what was available was often dry, crumbly and flavourless.
Not one to shy away from a challenge, I decided to turn my kitchen into a laboratory, turn all I knew about cooking on its head and start creating!

Monday, 4 July 2016

Strawberry Mousse Cake - gluten free


I would like to believe that summer has arrived.... but I am not convinced. Today seemed to be pretty sunny and warm (although I saw little of it being stuck in an airless office), but the forecast for tomorrow is for yet more rain.

Sunshine or not, the annual gorging of strawberries and other warm-weather berries is now well under way....... and whether you are a Wimbledon watcher or not, you need no excuse to find creative ways to join the feast.


I have been wanting to attempt a gluten free Genoise sponge for some time. Being light in texture, it seemed the ideal base for a summery mousse cake made with some of those bright red seasonal jewels..... A celebratory cake fit to adorn the dessert table and perfect to round off a balmy afternoon barbecue or garden party. Okay...... the prospect of 'balmy' temperatures may be a little over-optimistic, but this dessert is a show-stopper served at the usual indoor dining table too and guaranteed to impress your guests.

It would also be a splendid offering for a Strawberry Tea in aid of Breast Cancer Care this month.

The beauty of this cake is that it looks way more complicated to make than it is. The strawberries placed round the side look as inviting as they do dramatic with their eye-catching bright red richness, yet they take no effort at all to place.


Genoise sponge originates in Italy and is characterised by the particular method in which it is made. It uses no chemical leavening, instead relying on air being whisked into and held in the batter to give volume and rise.

Having tried to find a decent recipe on the internet for a gluten free version of Genoise, I quickly realised that the very limited number of options was an indication of its potential difficulty....... Time to grab a traditional wheat recipe and go for gluten free trial and error!

This is my first attempt and I will be honest, that while it isn't a bad effort, I am not entirely happy with it. It isn't that the process to make it is difficult, but I think it needs a little more work to get a better rise and slightly more moisture...... The basic principles are now in place however for me to build and improve. I also think that next time I will use a smaller tin, to ensure a slightly thicker base.


On the other hand, as a base to a mousse cake, the sponge worked well and provided a good foundation. Besides....... the cake was too pretty not to blog and I felt my efforts should nonetheless be shared as a positive first stab. After all, gluten free baking is for most of us, a creative and experimental journey.

The mousse is rich and creamy and being a combination of whipped cream and mascarpone, it set around the pureed strawberries with a beautifully soft, mallowy texture.

I have added the swirls of chocolate ganache primarily as decoration, but they do add an extra dimension of decadence, flavour and colour and are definitely to be recommended.


I am sharing this perfectly summery Strawberry Mousse Cake with the following linkies for July :


A newly revamped #TheFoodCalendar with Charlotte's Lively Kitchen. This Strawberry Mousse cake is ideal for a Breast Cancer Care Strawberry Tea.

Love Cake with Ness at Jibber Jabber, who's theme for the month is 'garden party'.


Recipe of the Week with A Mummy Too.


Sunday Fitness & Food with Ilka's Blog and Marathons and Motivation.







Free From Fridays with the Free From Farmhouse.


Gluten Free Fridays with Vegetarian Mamma.







Simple & in Season with Feeding Boys.











Strawberry Mousse Cake

Ingredients

Chocolate Genoise Sponge Base
10g cornflour
10g tapioca starch flour
15g sorghum flour
15g cocoa powder
2 large eggs
70g caster sugar
25g unsalted butter - melted

Method

  1. Preheat the oven to 180 C/350 F/gas 4
  2. Base-line a deep 8 to 9 inch (20 to 23 cm) round springform baking tin with baking paper.
  3. Weigh and mix together the flours and cocoa powder. Set aside.
  4. Put the eggs and sugar in a glass bowl over (but not touching) lightly simmering water. Whisk with an electric whisk until thick, pale, moussey and doubled in volume (it should hold a trail when you lift the beaters).
  5. Remove from the heat and gently fold in the melted butter.
  6. Sift the flour-cocoa mix into the batter and quickly, but gently fold in.
  7. Pour the batter into the cake tin and bake for 15 to 20 minutes until risen and 'golden'.
  8. Remove from the oven and cool completely before removing from the tin.
  9. When cold, remove and wash the tin. Reline both the base and sides of the tin with clean baking paper, ready to assemble the mousse cake. 
  10. Place the sponge back into the base of the tin.

Ingredients

Strawberry Mousse Filling and Decoration
approx 300g strawberries for lining the sides of the mousse cake - trimmed & cut in half
300ml double cream
500g mascarpone cheese
500g strawberries - stalks removed and pureed
1 teaspoon vanilla bean paste
75g icing sugar

Chocolate Ganache
40g dark chocolate - chopped
40 ml double cream

Method 

  1. Whisk together the cream for the mousse with 2 tablespoons of the icing sugar until it holds soft peaks. Set aside. 
  2. In a large bowl, beat together the mascarpone, pureed strawberries, vanilla and remaining icing sugar until well-blended and smooth.
  3. Gently fold the cream into the strawberry mixture.
  4. Place a line of halved strawberries around the sides of the cake tin, sitting on top of the sponge base and facing cut side outwards.
  5. Spoon the mousse onto the sponge base and spread evenly to the strawberry-lined sides.
  6. Place in the fridge to set for at least 2 to 4 hours until set.
  7. When ready, make the ganache : Place the chopped chocolate into a heat-proof bowl and set aside.
  8. In a small saucepan, heat the cream over a low heat until just starting to simmer. Do not let it come to the boil, but remove from the heat and pour over the chocolate.
  9. Leave to stand for a couple of minutes to allow the chocolate to begin to melt and then stir through until the chocolate is completely melted and smooth.
  10. Allow to cool until it reaches a good consistency for drizzling. Drizzle in circles over the mousse cake to decorate.
  11. Top with an extra couple of strawberries and serve.
Gluten Free Alchemist © 2013-16 unless otherwise indicated

22 comments:

  1. fantastic summer dessert - I love the strawberry decorations and chocolate swirl - I can do without british disappointing weather but I do envy your strawberries!

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    1. Thank you Johanna. I could do without the disappointing British weather too! Thank goodness for the strawberries! X

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  2. What a stunning cake! I love the addition of the chocolate ganache on top to compliment the strawberries. I've got a strawberry glut in the garden at the moment so this is perfect for this time of year.

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    1. Thanks Ness. The strawberries are pretty yummy at the moment. I am tempted to make a huge bowl of the mousse on its own to eat! X

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  3. What a beautiful cake! I love strawberries and this is a perfect cake for Summer, Pinned :-)

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  4. This cake looks amazing! I love the sound of the mousse in the cake and the strawberries around it as well as the ganache topping!

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  5. Ooh, yummy! I in cake mode this week as I am planning baby A's birthday cake which is also going to be strawberry themed! #freefromfridays

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    1. Thank you Emma. Good timing then! And thanks for the feature x

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  6. Such a pretty cake! Really need to find a dairy free cream and give this a go - sounds delicious! xxx

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  7. This looks really delicious. The forecast this week is for some beautiful weather (finally!) so I hope you get a chance to make another to enjoy in the sunshine.

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    1. Thanks Charlotte. Let's hope so. The strawberry season is still in full flow! x

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  8. Well you may have been disappointed, but I'd be more than happy to be served up with a slice of your mousse cake. It looks stunning and sounds delicious. Genoise cakes tend to be quite dry, so I don't think you've gone wrong there. They are not keepers and are meant to be eaten on the day of making - well that's my understanding anyway. Either that or doused in syrup or alcohol!

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    1. Thank you Choclette. That's helpful feedback on Genoise sponges...... It's really difficult to be able to 'go back and check' when you can no longer eat gluten!

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  9. What a stunning dessert. As as a family we love our genoise and swiss-roll type sponges and the one you've made certainly looks to have a lovely crumb to it.
    Angela x

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  10. That's a proper stunner... my family would love to get stuck into this summery dessert! Thanks for hooking up with this month's round of Simple and in Season.

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