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Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Raspberry Mousse Cake Recipe

Raspberry Mousse Cake Recipe

Raspberry Mousse Cake, definitely a cake for summer when the raspberries are in season. For the filling you could replace fresh raspberries with frozen ones. It takes some planning to put Mousse cake together, but all the components are easy to make. Just take into account the raspberry mousse cake needs a few hours to cool before serving.

Raspberry Mousse Cake, homemade in green pottery dish

1 cup Flour
2 Tablespoons Cornstarch
1 1/4 tsp Baking Powder
1/4 tsp Salt
4 Egg yolks
1 cup Sugar
3 Tablespoons Water
1 tsp Lemon juice
4 Egg whites

Raspberry Puree

2 cups Red raspberries, thawed, lightly sweetened
1/4 cup Sugar

Whipping Cream

1/4 cup Orange juice
1 envelope Unflavored gelatin
3 cups Whipping cream
3 Tablespoons Sugar
3 cups Fresh red raspberries

Oven Temp ~ 325°
Baking Time ~ 25 to
Pan Type ~ two 9 x 1-1/2-inch round cake pans
Preheat oven, grease and flour two 9 x 1-1/2-inch round baking pans or line each cake pan with parchment paper.

Stir together the flour, cornstarch, baking powder and salt.

In a medium bowl beat egg yolks with an electric mixer on high speed for 5 minutes. Beat in 1/2 cup sugar on low speed, beat in water and lemon juice. Wash beaters.

In a separate mixing bowl beat egg whites on medium speed till soft peaks form.
Add 1/2 cup sugar, beat at high speed till stiff peaks form.
Fold in the yolk mixture. Fold flour mixture into the egg mixture.
Divide batter between the two prepared cake pans.

Bake mousse cake. Remove from pans immediately and cool.
Split layers with a serrated knife, in half horizontally.

Place thawed raspberries in a blender. Cover, blend until smooth. Strain to remove the seeds. Stir in 1/4 cup sugar. Set aside.

In a measuring cup combine orange juice and gelatin, let stand 5 minutes. Place mixture in a saucepan with 1 cup of water.

Heat until gelatin dissolves, stirring constantly.

Beat whipping cream and 3 tablespoons sugar to soft peaks. Gradually add gelatin mixture, beating to stiff peaks. Should have about 3 1/2 cups of the whipped cream.

Fold all but 1/4 cup of the berry puree into the whipping cream forming your raspberry mousse. Mix in 2 cups of the fresh raspberries.

Place a cake layer onto cake plate. Spread about 1/3 of the left over raspberry puree on top first layer along-with 1/3 of the raspberry mousse cream.

Repeat layering mousse cake until puree and mousse cream is gone; making sure to end with the raspberry mousse cream.

Garnish Raspberry Mousse Cake with remaining fresh raspberries.

12 Servings
Nutrition facts:
Serving Size 146 g
Calories 277
Calories from Fat 98
Total Fat 10.9g 17%
Saturated Fat 6.4g 32%
Cholesterol 103mg 34%
Sodium 84mg 3%
Total Carbohydrates 41.0g 14%
Dietary Fiber 2.0g 8%
Sugars 27.5g
Protein 5.2g
Vitamin A 9% • Vitamin C 19% • Calcium 6% • Iron 7%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!