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Fluffy Vanilla Bean Mousse Cake

This Fluffy Vanilla Bean Mousse Cake is light, airy, and irresistibly delicious with a tender vanilla sponge and smooth vanilla mousse topped with fresh berries.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 8 servings

Ingredients

For the Sponge Cake

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter melted

For the Vanilla Bean Mousse

  • 1 cup heavy cream
  • 1 teaspoon vanilla bean paste
  • 2 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 cup granulated sugar reserved from original sugar

For Garnish

  • powdered sugar for dusting
  • fresh berries such as strawberries, blueberries, or raspberries

Instructions

Prepare the Sponge Cake Batter

  • Preheat oven to 350°F (175°C). Sift together flour, baking powder, and salt in a bowl.
  • In a separate bowl, whisk the 3 large eggs with 1/2 cup granulated sugar until pale and thick, about 3-4 minutes using an electric mixer.
  • Slowly add melted unsalted butter, mixing gently to avoid deflating the batter.
  • Fold in sifted dry ingredients carefully until fully combined.
  • Pour batter into greased and lined 8-inch cake pan and bake for 20-25 minutes or until a toothpick comes out clean.
  • Let the cake cool completely on a wire rack.

Whip the Cream

  • Pour heavy cream and vanilla bean paste into a chilled mixing bowl.
  • Whip cream on medium-high speed until stiff peaks form. Refrigerate until needed.

Whip Egg Whites

  • Beat 2 egg whites with cream of tartar in a clean bowl until soft peaks form.
  • Gradually add 1/4 cup granulated sugar and continue whipping until stiff, glossy peaks form.

Combine to Create the Mousse

  • Gently fold whipped cream into beaten egg whites to create a smooth and airy mousse base.

Assemble the Cake

  • Slice cooled sponge cake horizontally into two layers if desired.
  • Spread a generous layer of mousse over the bottom layer, then place the second layer on top.
  • Cover the entire cake with remaining mousse, smoothing sides and top with a spatula.

Chill and Garnish

  • Refrigerate assembled cake for at least 4 hours or overnight to allow mousse to set.
  • Dust top lightly with powdered sugar and garnish with fresh berries before serving.

Equipment

  • Electric mixer or stand mixer
  • Mixing bowls
  • Spatula
  • 8-inch round cake pan
  • Wire Rack
  • Sifter

Notes

  • Always fold whipped cream and egg whites gently to maintain mousse airiness.
  • Keep a close eye on the sponge cake during baking to avoid overbaking.
  • Store the cake covered in the refrigerator for up to 3 days; avoid freezing to maintain texture.
  • Use pasteurized egg whites or heat them carefully to ensure safety when using raw eggs.
  • Substitute vanilla bean paste with vanilla extract if needed, using equal amounts.