We all enjoyed sitting back watching 12 people battle it out to be Britain’s best baker. Not just to see those gorgeous cakes pass the screen over and over and relish the idea of ever being capable to create any of those delicacies ourselves.

After sitting in the back of my religious education lesson, biting into the third lot of cakes brought in for our own class bake off. This being the idea brought up by our lecturer Mr.C Cambridge, himself being a food fanatic. I then thought, to find a recipe from the mouth watering show, British Bake off and make it for i can’t lose now.

So here is it the make made by Mariana two weeks before the finals

Chocolate orange mousse cake

Serves: 12
Prep time: 50 mins
(approx plus chilling time)
Cooking time: 7 mins

For the paste
100g unsalted butter, softened
100g icing sugar, sifted
3 large egg whites, at room temperature
110g plain flour
Orange food colouring
For the sponge
4 free-range egg whites plus 4 whole eggs, at room temperature
15g caster sugar
150g ground almonds
150g icing sugar, sifted
25g plain flour
25g cocoa powder
55g butter, meltedand cooled
For the mousse
175g plain chocolate (70% cocoa solids), broken up
Grated zest and juice of 1 unwaxed orange
1 teaspoon powdered gelatine
2 large eggs, at room temperature, separated
300ml double cream, at room temperature, whipped
To decorate
1 teaspoon arrowroot
100ml strained orange juice
300ml double cream, chilled and whipped
Orange peel curls
You will also need:
2 baking trays with rims, each about 31.5 x 25.5cm, greased and lined with baking paper; a piping bag with a 0.5cm plain tube and a star tube; 1 x 20.5cm springclip tin, oiled and lined with baking paper
Using a large electric mixer, cream the butter with the sugar until light and fluffy. Gradually whisk in the egg whites and continue whisking for 2 minutes. Sift the flour into the bowl and fold in. Using the tip of a knife, add a little food colouring to tint the paste a light orange.
Fit the piping bag with the 0.5cm tube and fill with the paste. Draw/pipe in a swirly pattern onto each of the lined baking trays. Cover and place in the freezer to chill. Wash the mixer bowl and beaters.
Preheat the oven to 200°C/400°F/gas 6. To make the sponge, put the egg white into the mixer bowl and whisk to soft peaks. Add the caster sugar and continue to whisk until the meringue will hold stiff peaks.
In another large bowl with the mixer on medium speed, whisk together the almonds, icing sugar and whole eggs for about 3 minutes or until light, thick and increased in volume. Sift the flour and cocoa on top and fold in, then fold in the meringue in 3 batches.
Take a cupful of the mixture and fold it thoroughly into the melted butter in a small bowl. Pour this back into the rest of the mixture and fold in until just combined.
Divide the sponge mixture evenly between the trays, spreading it smoothly over the frozen paste and into the corners where it might get too thin. Bake for 5 to 7 minutes or until the sponge is lightly browned and springs back when gently pressed.
Remove from the oven. Over 2 wire racks with non-stick baking paper. Flip the pans over onto the racks to turn out the sponge sheets. Carefully peel off the lining and leave to cool.
Measure the height of the side of the springclip tin. Cut a strip of sponge as wide as this measure from a short end of each of the sheets. Placing the patterned side against the tin, use the 2 sponge strips to line the side.
When adding the second strip, trim it to be 2cm too long, then ease the ends of the sponge together to make a tight fit against the side of the tin (this will help keep the mousse inside the cake until it sets).
Cut a circle from one of the sponge sheets to fit the base of the tin. Place it, patterned side down, on the base – this will be the top of the finished cake. Reserve the remainder of the other sponge sheet.
To make the mousse, melt the chocolate in a large heatproof bowl set over a pan of steaming hot but not boiling water. Leave to cool to room temperature.
Strain the orange juice through a fine mesh sieve into a small heatproof bowl. Sprinkle the gelatine over the juice and leave to ‘sponge’ for about 3 minutes, then warm over a pan of boiling water until the gelatine has completely dissolved. Cool to room temperature.
Mix the orange zest and egg yolks into the melted chocolate, then gradually stir in the gelatine followed by the whipped cream. (Everything needs to be at the same temperature.) Whisk the egg whites to stiff peaks and fold into chocolate mixture.
Pour the mousse into the cake-lined tin. Cut a circle of sponge from the second sheet to fi t over the mousse and place it on top, patterned side up. Trim the sponge sides if needed so the top is completely flat. Chill until the mousse is set.
To make the glaze, mix the arrowroot with a little orange juice, then stir into the rest of the juice in a small pan. Heat without boiling until the glaze thickens and clears. Cool.
Invert the mousse cake onto a serving plate, then remove the tin and lining paper. Brush very lightly with the orange glaze. Chill to set. To finish, use the star tube to pipe swirls of whipped cream around the outer top edge of the cake and decorate with curls of orange peel.

so this is what it’s suppose to look like over the next week wait for images of me attempting to make something like this:

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