Name: Yuzu Mousse Cake
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: 2 pieces Large Eggs; 0.5 cup Granulated Sugar; 0.5 cup Cake Flour; 1 tbsp Unsalted Butter, melted; 0.33 cup Yuzu Juice; 1.25 cups Heavy Whipping Cream; 2 tsp Gelatin Powder; 2 tbsp Water; 1 tsp Yuzu Zest

Desserts

Yuzu Mousse Cake

Experience the delicate balance of tart Japanese citrus and velvety cream with this stunning Yuzu Mousse Cake. Featuring a light-as-air sponge base and a bright, refreshing mousse, it is the ultimate sophisticated finale for any gourmet meal.

Prep

45m

Cook

15m

Serves

Calories

315kcal

Qty	Ingredient
2 pieces 100 g	Large Eggs
0.5 cup 100 g	Granulated Sugar
0.5 cup 60 g	Cake Flour
1 tbsp 15 g	Unsalted Butter, melted
0.33 cup 80 ml	Yuzu Juice
1.25 cups 300 ml	Heavy Whipping Cream
2 tsp 7 g	Gelatin Powder
2 tbsp 30 ml	Water
1 tsp 2 g	Yuzu Zest

2 Method

Step 1. Preheat oven to 350°F (175°C) and grease a 7-inch springform pan. Whisk eggs and half of the sugar over a warm water bath until thickened, then fold in sifted cake flour and melted butter. Bake for 12-15 minutes until golden; let cool.

Step 2. Bloom the gelatin in 2 tablespoons of cold water for 5 minutes, then microwave for 10 seconds until dissolved.

Step 3. In a medium bowl, combine the yuzu juice, remaining sugar, and the dissolved gelatin. Stir until the sugar is fully dissolved.

Step 4. In a separate chilled bowl, whip the heavy cream until soft peaks form. Gently fold the yuzu mixture and yuzu zest into the whipped cream until smooth.

Step 5. Trim the cooled sponge cake to fit snugly at the bottom of your cake ring or springform pan. Pour the yuzu mousse mixture over the sponge base.

Step 6. Smooth the top with a spatula and refrigerate for at least 4 hours, or ideally overnight, until set.

Step 7. Carefully remove the cake from the mold by warming the sides slightly with a hot towel. Garnish with additional zest or edible flowers before serving.

·
Ensure your heavy cream is very cold before whipping to achieve the best volume.
·
If you cannot find fresh yuzu, bottled 100% pure yuzu juice works perfectly.
·
Strain the yuzu juice before adding it to the mousse to ensure a perfectly smooth texture.
·
Run a thin knife around the edge of the pan after chilling to ensure a clean release.

? FAQ

Can I use lemon juice instead of yuzu?

Yes, you can substitute with a mix of lemon and lime juice, though the unique floral aroma of yuzu will be missing.

How long does this cake stay fresh?

The cake can be stored in an airtight container in the refrigerator for up to 3 days.

Can I freeze yuzu mousse cake?

Yes, you can freeze it for up to 2 weeks. Thaw in the refrigerator for 4 hours before serving.

Why did my mousse not set?

This usually happens if the gelatin wasn't fully dissolved or if the ratio of liquid to gelatin was too high. Ensure the gelatin is completely liquid before adding.