Lemon Mousse Cake

lemon mousse cake bite

This was the second birthday cake for A (… this blog entry was delayed for 5 months). The ultimate chocolate cake was, ermm, just too chocolatey! I had to give most of it away because it was just too much. It was so rich, so dense, and it contained so much fat, so much sugar, so much everything!

This cake was completely the opposite. It was light, fluffy, lemony and we could have eaten the whole thing in one sitting (but we refrained). Any lover of lemony things will not be able to resist the light, tangy mousse sandwiched between two light sponge cakes.

Believe it or not, this was my first time in using gelatine!  My second believe it or not is that the original recipe came from a low-fat cookbook. Awesome, right? The cake was easy to make, and I’m just finding an excuse to make it again and again!


Adapted from The Ultimate Low Fat Baking Cookbook, editor: Linda Fraser

Makes one 20 cm (8 inch) round cake, serves 6-8


For the sponge layers

  • 2 large eggs
  • 75 g (6 tablespoons) raw cane (turbinado) sugar
  • grated zest of 1 lemon
  • 50 g (1/3 c) plain (all-purpose) flour

For the lemon filling

  • 2 large eggs, separated
  • 75 g (6 tablespoons) raw cane (turbinado) sugar
  • grated zest and juice of 1 lemon
  • 2 tablespoons water
  • 1 tablespoon gelatine
  • 125 g (1/2 c) quark or low fat Greek yoghurt

For the icing

  • 1 tablespoon lemon juice
  • 120 g (1 c) icing (powdered) sugar


1. Preheat oven to 175°C  (350°F). Grease and line one 20 cm (8 inch) round springform tin (pan).

2. For the sponge layers: beat the eggs, sugar and zest together until thick and mousse like. Gently fold in the flour, and then pour into prepared tin (pan).

3. Bake in middle of preheated oven for 20-25 minutes. the cake will spring back when lightly pressed in the center. Once cold, split the cake in half horizontally and return the lower half to the tin (pan).

4. For the lemon filling: beat together the yolks, sugar, zest and juice until thick, pale and creamy.

5. In a small bowl, pour water into a heat proof bowl and sprinkle gelatine on top. Leave until spongy, then stir over simmering water until dissolved. Cool, then whisk into the yolk mixture. Fold in the quark or yoghurt. When the mixture begins to set, beat egg whites to soft peaks. Fold egg whites into the mousse mixture.

6. Pour the lemon mousse over the sponge in the cake pan, spreading it to the edges.  Set the second layer of the sponge on top, and chill until set.

7. Slide a warm palette knife between the pan and the cake to loosen. Transfer to a serving plate.

8. To make the icing: add enough lemon juice to the powdered sugar to make a mixture thick enough to coat the back of a wooden spoon. Pour over the cake and spread to the edges. Allow to set before slicing and enjoying.

One thought on “Lemon Mousse Cake

  1. Pingback: Coconut Cupcakes with Pineapple Curd (gluten-, gum-, dairy-free) | Honey and Spice

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s