Raspberry Mousse Cake Recipe

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 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 the flour mixture into the egg mixture.
Divide batter between pans.

Bake.  Remove from pans immediately. Cool.
Split layers with a serrated knife in half horizontally.

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

In a heat-safe measuring cup combine orange juice or liqueur and gelatin; let stand 5 minutes. Place mixture in a saucepan filled with 1 inch 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. Reserve 3 1/2 cups of the whipped cream.

Fold all but 1/4 cup of the berry puree into the whipping cream. Mix in 2 cups of the fresh berries.

Place a cake layer on a cake plate. Spread a little berry puree on first layer. top with 1/3 of the raspberry whipping cream.

Repeat layering until all cake, puree and whipping cream is gone, making sure to end with the whipping cream.

Garnish with remaining fresh raspberries.