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Saturday, April 20, 2013

Lychee Lime Yogurt Mousse Cake 荔枝青柠慕斯蛋糕

Yesterday I made a mousse cake again for my sister's Birthday today since she prefer a mousse cake, like the strawberry mousse cake I made for her last year. This time I changed to new flavours, I made a lychee and lime yogurt mousse cake. I hope she will like this new flavours, anyway, my youngest sister already bookmarked this cake and asked me to make for her next month ^_^

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This is the Lychee Lime mousse cake that I made for my sister..a bit short because I use some to made into another 4 small cake..

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Because I wanted to try out these small new cake rings..

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I suggest to use better quality of canned Lychee, with big and white lychee..

I adapted the recipe from Jane with my own modification where I added key limes (remind of the nice Lychee and Lime soda drink I prepared earlier). She recommended to use special biscuit sponge that adapted from Okashi's book in fact this is the right choice, this sponge is firm to handle,  and the taste is a bit sweet so just perfect to match with slight less sweet mousse (next time I will add some sugar into mousse as I prefer slightly sweet). Ya, I also omitted the egg white as I afraid kids can't stand with raw egg white. And next time I also want to increase amount of lychee and reduce syrup because the mousse batter is a bit watery. Also I pipe batter into cake disc instead of bake in a normal cake pan.

Lychee Lime Yogurt Mousse Cake 荔枝青柠慕斯蛋糕
*makes a 8” cake

Special Biscuit Sponge
(recipe adapted from Okashi by Keiko Ishida book)

 20g Top flour or cake flour
 10g corn flour
 18g unsalted butter, melted
 45g egg whites
 40g caster sugar
 40g egg yolks

1.Preheat oven to 200C.
2.Line a baking sheet with non-stick baking paper or a 8” round cake pan with baking paper.
3.Combine Top flour and corn flour.
4.Beat egg whites with an electric mixer until foamy. Add sugar to egg whites and beat until stiff peaks form.
5.Add egg yolks and beat until combine.
6.Sift flours into egg mixture with spatula.
7.Pour melted butter into batter and fold well.
8. Pipe the batter on a lined baking sheet or pour batter into cake pan (if using cake pan)
9.Bake for 12-15 mins. Cool completely and remove cake disc from the baking sheet or cut out a 8” round cake disc.
10.Place the cake disc on a 8” cake ring or a 8” removable bottom cake pan.If using cake ring, leave cake in the cake ring and cover bottom of cake with cling film and a stainless steel tray. If using removable bottom cake cake, just set aside.


Lychee Lime yogurt mousse
(recipe adapted from Jane’s corner with my own modification)

2 Canned lychee  ( you will have some leftover)
60g sugar (add this if you prefer sweeter or adjust accordingly)
200g whipping cream
120g plain natural yogurt
20g gelatine powder
4tbsp water
3 key limes zest , 1tsp lime juices

1.Open lychee can and leave aside 8 pieces of lychees for decoration(your choice of number of lychee).
2.Weight the rest of lychees plus syrup to 700g (I use 18pcs lychee + syrup, next time I will  increase number of lychee and reduce syrup). Process them in a food processor, strain lychee puree, weight lychee puree 300g for jelly topping and set aside for later use. Blend the lychee bits (lychee bits after strained the puree) again with a blender until fine, add back to the balance lychee puree, and weight 400g for mousse making.

3.Add sugar into 400g lychee puree, stir to dissolved. Mix lychee puree with key limes zest,lime juices and yogurt in a mixing bowl, set aside.


4.Melt gelatine with water over simmering water, set aside to let it cool down.


5.Beat whipping cream until soft peak


6.Fold in whipping cream into lychee yogurt mixture and at last add in gelatine to mix well.


7.Pour into cake ring or cake pan and refrigerate for 2 hours

To prepare Jelly Topping & assemble the mousse cake

300g of above strained lychee puree

30g caster sugar (add this if you prefer sweeter or adjust accordingly)
10g gelatine powder
2tbsp hot water
Pink rose colouring (I use Wilton Rose)

1.Melt gelatine powder over simmering water. Leave to cool.
2.Mix sugar with lychee puree, stir to dissolved. Add gelatine and pink coloring. Pour on top of lychee mousse layer.




3.Refrigerate for another 3hours or overnight. Remove mousse cake from cake ring or cake pan by heating the side of the pan using a hair dryer. Decorate with lychee, cream, lime slices or etc as per your desired.

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This mousse cake is so refreshing and now is the best time to enjoy it since weather is so hot now.. 

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Li Shuan said...

Beautiful and refreshing mousse cake. Inside colour jelly topping....no wonder your sis already bookmark this la..

Somewhere in Singapore said...

Can i reserve a cake for my birthday, wkakakaka...

(just joking)

Rice Bowl Tales 有碗話碗 said...

Such a beautiful and refreshing mousse cake!! Who wouldn't want to have a slice of it?! You're a lovely sister!!

Angelic Heart~ said...

Very refreshing cake, i also want to bookmark it:)

catchee said...

像…初恋… 哈~

Lite Home Bake said...

Beautiful! Love the refreshing flavour and the sweet color. The arrangement in the centre looks like a bouquet of flowers, pretty!

Mel said...

What a refreshing cake! A suitable cake for this kind of hot weather. Wish I could get a piece from you now for my dessert. Bookmarked this cake but I do not know when I shall be able to make this as I be going for a holiday soon.

joceline lyn said...


Angie Schneider said...

Very refreshing and delicious! The mouse layer looks really creamy and smooth.

Anne Regalado said...

Oh Sonia , those are pretty delicious mousse cake ! Love everything in that cake :) So refreshing and full of contrasting flavor and color !

Nadji said...

Un gâteau magnifique. Je suis sûre que ta soeur va beaucoup aimer.
A bientôt

Henny Sumilo said...

This cake is soooo pretty. It looks very refreshing

Shirley said...

So beautiful, and the flavors sound great! Lychee is so good, though longan is my favorite.

Siew said...

Sonia, very pretty and nice cake! I can imagine how refreshing it is!! :)

Aunty Young(安迪漾) said...


divya said...

looks so delicious and mouthwatering.

Angel @ Cook.Bake.Love said...

Sonia, very very pretty esp the mini cake.

Sona - QP / PQ said...

this luks soo divine and heavenly..esp the mild pink colour. bookmarked it. gud write up too. very well explained.

鲸鱼蓝蓝蓝 said...


Phong Hong said...

Sonia, very pretty cakes! I wish I have a sister like you :)

Esther Lau said...

Sonia, you're a good che che.
Your sister is so good to have these lovely cakes for birthday :)

Fern @ To Food With Love said...

Sounds like a good combination. Light and refreshing!

Xinmei @ Pudding Pie Lane said...

I am definately bookmarking this recipe! It's so interesting and summer-ey, I really want to try it. I've made chocoalte mousses before but I'm just so amazed by yours! Amazing photos too :)

Jeannie Tay said...

What a pretty looking cake, you are so good at cake decorating, wish I have half your talent:)

Little Corner of Mine said...

So very pretty! I especially like the ones made with the cake ring.

Sem said...

this is really beautiful.Just wonder if these small cake rings come with a removable base?

Zoe said...

Hi Sonia,

Love your petite lychee mousse cake. In regardless of size, they all look so pretty.

Btw, thanks for your advice on Xiang Si. I'm on my slow slow progress too trying to improve my Xiangsi. You are right that the egg white has to be approaching stiff peaks :D


Mich Piece of Cake said...

Hi Sonia, I love the lime and lychee combination. That is unique and I am sure very refreshing!

Small Kucing said...

mmm something refreshing instead of the usual chocolate

Jessie-CookingMoments said...

Eh, I thought you made a big cake when looking at the picture that you sent us but then when I continue reading, yes, that's right, it was the big cake + 4 small cake. I prefer to look at the smaller cakes as they remind me of those cakes served in the hotels or the gourmet shop. This flavour of the cake suits me well. My girl's birthday is coming in May, if this is not too difficult to make, I'll try it on her birthday, Aunty Sonia's recipe woh, don't play play. It's just that the cake is only for the look only because she doesn't like cakes at all, haha. Nevermind, we all can finish for her.

My Little Space said...

The cake looks so pretty. I want some too.... must be very very tasty. Slurppp.... Mouthwatering already. lol. Enjoy your week ahead.

Sonia ~ Nasi Lemak Lover said...

Sem, the small cake ring is without base, just a ring only.

Baby Sumo said...

Sonia, the mini versions are so pretty, can sell in bakery already. I like the pink jelly topping, gives this cake such a beautiful sweet colour.

Chef and Sommelier said...

A-Chi! What about your brother? :D

My birthday is in August...

Caca said...

this is a five stars dessert!

Nami | Just One Cookbook said...

Stunning dessert Sonia!!! I love lychee and I still remember the delicious fresh lychee we had in Taiwan around this season (it was May). I want this mousse cake!

Anonymous said...


great work! may i know where you get the round cake ring?

Anonymous said...

Hi Sonia,

May I know are you using UHT whipping cream?


Sonia ~ Nasi Lemak Lover said...

syy, yes, I use Anchor UHT whipping cream..

anonymous (may I know you name please),, you can get cake ring from any bakery ingredients shop.

Anonymous said...

It's me syy again. Is it really need to whip UHT whipping cream over a bowl of iced water? What happen if I skip the iced water?

Sonia ~ Nasi Lemak Lover said...

Syy,the purpose is for easy to beat till soft peak formed otherwise put cream in a ceramic bowl and place inside the fridge for few hours till bowl turned cold then you can beat directly using the same bowl...

mui mui said...

Ah Chi,
Wow! I love both of your mousse cake..big and mini :p
The colour is bright and sweet!

Nicole said...

Hi Sonia, your cake looks so refreshing. I was trying to look for the candy floss in the supermarket. I guess it is only selling in pasar malam? I am not sure actually.

I got 4 new 3 inches mousse cake ring. Can i know how many 3 inches cake i can make using your recipe?

Thanks for your reply.

Sonia ~ Nasi Lemak Lover said...

Sorry Nicole, I am not sure, I just use the balance to make, so no record of this.

Codyukie said...

Thanks for the recipe, I made the cake last Sat and it turned out beautiful. Very happy. My cake photos are at http://yukiecody.blogspot.sg/2013/06/lychee-lime-yogurt-mousse-cake.html

Clare said...

Hello Sonia,
I saw in ur recipe that u will prefer to reduce the syrup and increase the amount of lychees. Could you please suggest how much syrup u will reduce n how many lychees u will increase?? Thank you :)

Yvonnelew said...

Hi Sonia, I have always followed your blog and love all your baking post! I would really like to try this. May I know which bakery shop you go to buy the mini cake ring? I am residing around KL and JB and despite going to various bakery shop, i couldnt find this mould.


Eixam Thr said...

Where do you buy your cake pans and cake rings?

Unknown said...

Hi Sonia!
i really like your cakes. Just wondering if I can replace the melted butter with vegetable oil to make a dairy free version?

Sonia ~ Nasi Lemak Lover said...

anonymous, yes, you can replace with vegetable oil, but it will lack of buttery smell.

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