A lemon mousse cake that is simple to make as well as being low carb and gluten free too. Despite its simplicity, this cake makes an elegant dessert or afternoon treat.
I had recently purchased a large bag of good sized lemons and I was not afraid to squeeze them! Lemon recipes have been coming out of my kitchen with the commencement of Springtime. Although the seasons here are not quite the same with the temperature being much the same all year round. I had been thinking of making a lemon mousse cake for a while so decided to give it a whirl!
This lemon mouse cake is basically, eggs, cream, lemons and coconut flour. It doesn’t get easier than that! The lemon mousse filling is very light and not too tart. I was initially a bit worried that it would not be sweet enough as I only added ¼ cup of erythritol and toyed with whether I should add more, but threw caution to the wind. Much to my delight, the balance was just right with the light vanilla sponge against the lemon mousse.
The vanilla sponge is based on my obsession with the roulade cakes I am baking. When baking with coconut flour, I find that separating the eggs and whisking up the egg whites makes the cake sponge very light. You could serve this to an unsuspecting guest, not telling them that it’s a gluten free and low carb option and I doubt that they would guess. Going down a healthier path does not necessary mean that you need to settle for a heavy, stodgy alternative!
Lemon Mousse Cake
Although you need to bake two sponges for this lemon mousse cake, one for the bottom and the top, ideally, they should be the same height. I only have the one 8-inch spring form cake tin so made the cake mixture, poured half into the tin, baked it. Removed the sponge once slightly cooled (didn’t want to burn my hands) and repeated this again. Both sponges turned out even without measuring the cake mixture exactly so my eyesight hasn’t yet dissipated yet! It’s probably the keen eye pouring out a rum or two!
You could decorate the top of the cake with expertly piped cream, or even a thin layer of lemon curd but I was happy with this being simple and delicious. I was so delighted with the results. When you have a recipe in your head, you have an image of how you want it to look and this was just as I wanted. Which is always a happy bonus and saves yelling at the oven. Then the inevitable sobbing and opening of the rum bottle.
- 1/3 cup (38g) coconut flour
- 6 eggs separated
- 1/2 cup erythritol or sugar substitute
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3 Eggs
- 2 lemons - juice & rind
- 1/4 cup erythritol or sugar substitute
- 1 cup (120g) whipping/heavy cream
- 1 packet gelatine or agar agar
To Make the Cake
- Preheat the oven to 180C/350F degrees.
- Grease and line two sponge tins (I used and 8 inch spring form tin twice)
- Whisk the egg whites until stiff peaks form.
- Beat the egg yolks with the erythritol.
- Add the vanilla extract, baking powder and coconut flour. Whisk until combined.
- Gently fold in the egg whites.
- Pour into the cake tins and bake for 15 minutes until golden and firm.
- Set aside to cool.
To Make the Mousse
- Heat up the lemon juice, add the gelatine (or agar agar) and rind and stir until combined.
- Beat the eggs with the erythritol. Add the lemon mixture and stir well.
- Whip the cream into stiff peaks.
- Fold the cream into the lemon mixture and stir well.
To Assemble the Cake
- Place one sponge in the bottom of the spring form cake tin.
- Pour the mousse on top and spread out evenly.
- Place the other sponge on top of the mousse gently.
- Put into the fridge for at least 4 hours, allowing the mousse to set.
- Remove the cake from the spring form tin.
- Slice, eat and enjoy!