Frozen Lemon and Blueberry Mousse Cake

A show‑stopper for any occasion that feels both indulgent and approachable
— fresh citrus zest, a light blueberry burst, and a silky mousse wrapped in a golden sponge base.
If you’re looking to wow guests with a dessert that requires modest skill yet delivers professional polish, the Frozen Lemon and Blueberry Mousse Cake is your go‑to recipe.

Introduction

Desserts are the crescendo of a meal, and a frozen mousse cake brings that flourish with minimal fuss. The combination of mellow lemon curd, fluffy mousse, and bright blueberries, all encased in a delicate sponge, gives a confection that is as pleasing to the eye as it is to the palate. Whether you’re planning a birthday, a holiday gathering, or simply craving a sweet treat, this dessert lets you combine fresh flavours with a “ready‑to‑serve” finish.

What makes this recipe especially beginner‑friendly lies in its three core elements:

1. No advanced techniques – The sponge is a classic sponge‑cake with egg whites folded in, a practice many home bakers are already comfortable with.
2. Layering that doesn’t require a thermometer – The mousse is simply whipped, folded, and frozen; nothing else is involved.
3. An easy “buildup” method – You assemble a two‑layer cake, freeze it, and garnish when you’re ready to serve, keeping the dessert crisp and light.

Let’s dive into the details, starting with a complete profile of the cake and moving step‑by‑step through its creation.

Meal Profile

Why This Cake is Fun to Make

• Seasonal versatility – swap blue‑berries for raspberries, strawberries, or a medley of your favourite seasonal berries.
• Texture contrasts – the sponge provides a tender crumb, the mousse gives a luxuriously creamy layer, and the blueberries add a juicy pop.
• Presentation – when garnished with white chocolate curls and a sprinkle of zest, it looks professionally plated straight out of your kitchen.

Ingredient Highlight

The ingredients list is intentionally simple, yet each component plays an indispensable role. Below is a bullet‑checked version to update your pantry planner.

• 5 large free‑range eggs, separated
  The yolks create a silky base; the whites give volume and lift.
• 130 g caster sugar – about ½ cup
  The primary sweetener that melts into the batter, keeping the sponge tender and bright.
• 130 g self‑raising flour – approximately 1 cup
  Provides structure without heaviness.
• Zest of 1 lemon (plus extra for garnish)
  The citrus aroma that brightens the entire cake.
• 500 ml double cream – about 2 cups
  The foundation of the mousse; must be cold for peak softness.
• 300 g lemon curd – roughly 1 ½ cups
  Already a sweet‑tart custard; folds into the mousse for depth.
• 200 g blueberries – about 2 cups plus 100 g for topping
  Texture and flavour; keep them chilled to maintain firmness when frozen.
• 50 g white chocolate – about 1 ½ oz
  Creates elegant curls as garnish.
• 2 x 18 cm loose‑bottomed non‑stick cake tins – make sure they’re lightly greased
  The foundational moulds; low‑side tins keep edges neat.

Pro Tips

• Egg management: keep the whites and yolks in separate bowls until just before use to avoid cross‑contamination.
• Blueberry prep: rinse, pat dry, and optionally toss with a thin coating of cornstarch so they do not sink into the mousse during freezing.
• White chocolate curls: melt to a glossy sheen at 30–35 °C, then pipe or pipe‑like curls with a pastry bag fitted with a large star tip.

Step‑by‑Step Instructions

Below is a numbered step‑by‑step guide compiled from the method array. Follow each step closely, as timing and temperature are key to achieving a perfectly risen sponge and a mousse that freezes well.

1. Pre‑heat the oven
   Set to 180 °C (160 °C fan) or gas mark 4. Heat the oven while you prepare the batter.

2. Beat the yolks
   In a medium‑sized bowl, using an electric hand mixer on medium speed, combine the egg yolks and caster sugar. Beat for 5–6 minutes until the mixture is pale, light, and creamy.

3. Whisk the whites
   Transfer the egg whites into a separate clean bowl. Whisk on medium to high speed until they hold medium‑stiff peaks. They should look like you’d comfortably lift them with a spoon before they flatten.

4. Fold in dry ingredients
   Sprinkle the self‑raising flour and the orange zest evenly over the yolk/sugar mixture. With a large metal spoon or spatula, fold the flour until no dry ribbon remains. Gently fold around the mixture, avoiding over‑mixing (the batter should still have a glossy sheen).

5. Fold in the whites
   Now, slowly add the whisked egg whites into the batter in two groups. Use the same gentle folding action: every scrape should incorporate the whites without deflating them.

6. Bake the cakes
   Divide the batter equally (highly recommended to use a kitchen scale for even portions) between the two 18 cm loose‑bottomed tins, each lightly greased. Smooth the tops with a spatula. Slide the tins to the middle oven rack and bake for 20–25 minutes. Check doneness: the cakes should emerge pale‑golden and spring back when touched. Insert a skewer into the centre; it should come out clean.

7. Cool
   Once baked, leave the cakes in the tins for 5 minutes to set, then turn them onto a wire rack, letting them cool completely. They will sink slightly – this is normal; the sponge is airy enough to let air travel through.

8. Layer the cake
   When the cakes are fully cooled, use a serrated knife to slice each in half horizontally. You should have four cake layers total.

9. Make the mousse
   9.1 Chill a medium bowl in the fridge for 15 minutes.
   9.2 Pour 500 ml of cold double cream into the bowl. Beat with an electric mixer on medium-high speed until soft peaks form.
   9.3 Fold in 300 g lemon curd until evenly distributed.
   9.4 Gently stir in the blueberries (two right‑hand portions for mixing, the remaining 100 g will be reserved for topping). Keep the mixture light to retain room for the blueberries.

10. Assemble
    10.1 Wash and dry a fresh cake tin; line it entirely with non‑stick baking paper, leaving an 8 cm collar that extends above the tin’s rim.
    10.2 Place one cake layer into the lined tin. Spread a quarter of the mousse over the cake, then place the second cake layer on top.

    Repeat the mousse‑cake‑mousse layering with the remaining cake layers, creating two more layers: cake‑mousse‑cake. End with a final mousse layer on top.
    10.3 Cover generously with cling film, ensuring the film touches the texture of the mousse so it doesn’t dry out.

11. Freeze
    Place the entire assembly in the freezer for at least 4 hours, or until the mousse solidifies into an ice‑cream‑like consistency.

12. Serve
    Before serving, start bringing the cake out of the freezer and let it sit at room temperature for 10‑15 minutes. This allows the outer layer to soften slightly, making slicing easier.
    12.1 Use a vegetable peeler to create delicate curls from the white chocolate.
    12.2 Mix a dash of water into the lemon curd until it drizzles freely.
    12.3 On a cutting board, plate the cake and heap blueberries (reserved 100 g) around the slice.
    12.4 Drizzle the softened lemon curd over the entire surface.
    12.5 Sprinkle the white chocolate curls and finish with a final zest grating for an aromatic lift.

13. Store leftovers
    If the cake isn’t finished at once, repack it in the freezer. Use a clean plastic wrap on top of the mousse before refreezing to maintain moisture.

Serving Suggestions & Variations

Pairings

• Soda or sparkling water – adds sparkle that complements the citrus.
• Champagne or prosecco – elegant, pairs beautifully.
• Shortbread or almond biscuits – can be sprinkled underneath the mousse layer for an extra crunch.

Variations

Tips for a Stunning Presentation

• Glass‑bakeware: Present on a chilled stone or a dark glass dish to make the bright colors pop.
• Paper cutting: Cutting ribboned parchment before cutting the cake ensures a clean edge.
• Complete garnish: Add a pinch of citrus zest on each slice for a final aromatic flourish.

Conclusion

The Frozen Lemon and Blueberry Mousse Cake epitomises how simple ingredients, executed with care, can result in a dessert that feels indulgent and professional. Through its balanced layers and refreshing palate‑cleansing citrus, this cake delivers a memorable finale to any meal.

Whether you’re conjuring a celebratory dessert or shoo‑ting at an ordinary weekend dinner, this recipe spreads confidence and joy in the kitchen. The key is pacing: layer it the day prior, freeze, and gently thaw before garnishing. Enjoy inviting guests to slice into the airy sponge, explore the luscious mousse, and enjoy the bright pop of blueberries and citrus.

Happy baking!

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