Recipes 4 in 1 orange mousse sponge cake at home

4 in 1 orange mousse sponge cake - Turned out great! Very moist.. Today I am sharing this 4 in 1 orange mousse sponge cake! A quick and easy dinner that is ready in under 35 minutes! Delicate layers of sponge cake filled with sweet-tart mango mousse make a beautiful cake that will wow This sponge cake filled with mango mousse is quite spectacular. When it warms up, you need a sweet treat to cool down—and a citrusy, fluffy no-bake cake is just the thing. To make the orange mousse, put the orange juice in a saucepan and cook until it has reduced to about half. Add in sugar, lemon juice, water and gelatin and mix until. This old-fashioned sponge cake is made fluffy by two separate foams: an orange zest-enhanced egg yolk foam, and a meringue.

They're folded together in a batter flavored with orange juice. This was the cake that my dad used to request for his birthday every year. Remove cake to a serving plate.

You can cook 4 in 1 orange mousse sponge cake with 28 Ingredients and 11 steps. See the following guide!

1. Orange cake sponge.
2. 1/3 cup + 1 tbs all purpose flour.
3. 1 egg.
4. 4 tbs oil.
5. 1/4 cup powdered sugar.
6. 1 tbs Greek or normal yoghurt.
7. 1/4 cup orange juice.
8. 1 tsp orange essence.
9. Pinch baking soda.
10. 1/2 tsp baking powder.
11. Pinch orange colour.
12. Orange mousse.
13. 1 cup orange juice.
14. 1/4 cup powdered sugar for syrup.
15. 2 tbs powdered sugar for cream.
16. 1 tsp gelatin powder.
17. 1 tbs orange zest.
18. 1 cup whipping cream.
19. Orange glaze.
20. 1/4 cup orange juice.
21. 3 tbs sugar.
22. 2 tbs condensed milk.
23. 1/4 tsp gelatin powder.
24. Pinch orange colour.
25. Chocolate ganache.
26. 100 GM dark semi sweet chocolate.
27. 1/4 cup condensed milk.
28. 1/2 tsp vanilla essence.

For glaze, melt butter in a small saucepan; remove from the heat. The chocolate orange mousse cake is a truly sophisticated gourmet fare! this is a perfect dessert of soft chocolate sponge cake sandwiched with a dark chocolate filling and candied orange peels, covered with chocolate truffle. A garnishing of candied orange peel adds to the citrus tinge, balancing.. Fill and frost the cake the MANGO MOUSSE.

1. Making of sponge.....add the ingredients of cake.... Oil, essence, colour, egg, juice, powder sugar and yoghurt..... in a bowl....
2. Now beat it well with electric beater.
3. Now mix flour baking soda and baking powder in a separate bowl..... Then mix into beaten wet mixture.....
4. Now grease the pan and pour the mixture into baking pan(8 to 12 inches) I baked in thin sponge.... Now bake in preheated oven on 200 for 10 to 15 minutes.... Check with toothpick if it comes out clear then Sponge is done....cool down on room temperature....
5. Now make mousse.... First of all take orange juice + sugar + orange zest and pour in a pan and cook for 2 to 3 minutes until little thicken then add gelatin powder...just cook for 1 minute and turn off the heat and cool down on room temperature... Meanwhile prepare the mousse cream.
6. Now beat the whipping cream with powdered sugar until stiff peaks form....
7. Now check the orange syrup that it cools enough to add in whipped cream.... Then add in whipped cream and fold it well.... And pour onto chilled cake sponge and keep in the refrigerator for overnight.
8. After keeping in the refrigerator... Cut into rounds with the help of cookies cutter or bowl... I've cut with plastic bowl as I don't have cookies cutter 😌 and make two tiers cake......
9. For making chocolate ganache...just cut chocolate into small pieces then heat the condensed milk and add into chocolate chunks + add vanilla essence... Mix until smooth texture... don't need to melt on double boiler... If feel it is thickened then add little milk... And adjust the consistency.....
10. Make orange glaze by adding gelatin powder + orange juice + sugar + condensed milk.... In a pan and cook on low flame for 1 to 2 minutes.
11. Now first pour orange glaze on cake then chocolate ganache.... And decorate it as per desire.....

Pour the mousse into the cake tin, place the sponge circle on top and chill in the fridge for at least two hours. For the orange gelée, mix the Cut thin strips of peel from the oranges and curl them around a straw. Pour the cooled gelée over the mousse cake, decorate with whipped cream and orange zest. These Orange Chocolate Mousse Domes are one of the most elegant dessert you can prepare for upcoming holidays. Yogurt sponge cup cake with Mango mousse.