Coles Magazine - October 2013

Strawberry mousse angel cakes
• makes 18 • PREP 40 MINS + chilling • COOKING 20 mins
$1.15
per cake
½ cup plain flour
¾ cup icing sugar mixture
6 egg whites
2½ tbsp warm water
½ tsp vanilla extract
strawberry mousse frosting
500g strawberries, hulled, chopped,
plus extra to serve
¼ cup icing sugar mixture
1 cup thickened cream
100g white chocolate, chopped
¼ cup boiling water
1 tbsp gelatine
1 Preheat oven to 180°C or 160°C fan. Line
18 holes of two 12 hole, ¹/ ³ -cup muffin pans
with paper cases.
2 Sift the flour and ¼ cup icing sugar in
a large bowl. Use an electric mixer to beat
the egg whites, water and vanilla in a
separate bowl until soft peaks form. Sift
in the remaining icing sugar, 1 tbsp at a time,
beating constantly until glossy.
3 Gently fold in the flour mixture in 4 batches
until just combined. Spoon into the paper
cases until almost full and gently smooth the
tops with a spatula. Bake for 18-20 mins or
until cakes spring back when lightly touched.
Cool on a wire rack.
4 Meanwhile, to make the strawberry
mousse frosting, blend the strawberries and
icing sugar in a blender until pureed. Strain
through a fine sieve into a jug and discard
the seeds.
5 Bring ½ cup cream just to a simmer in
a saucepan over high heat. Remove from
heat. Stir in the chocolate until melted and
smooth. Place the water in a small jug and
sprinkle over gelatine. Stir until dissolved,
then stir into the chocolate mixture. Cool
slightly. Stir in ¾ cup of the strawberry puree.
6 Whip remaining cream in a bowl until soft
peaks form. Fold in the strawberry mixture
and chill for 1hr or until firm. Remove cakes
from the paper cases and pipe mousse over
each one. Top with extra sliced strawberries
and drizzle over remaining strawberry puree.
Per cake • 606kJ (145 Cals) • 3.8g protein
• 7.2g fat (4.5g sat fat) • 16.5g carbs (13.4g sugars)
• 0.7g fibre • 37mg sodium