Lemon Mousse Cake with Green Tea BBQ Seasonings

Ingredients:

• 6g green tea BBQ seasonings
• For the Sponge Cake:
• 6 large eggs (room temperature)
• 1 cup white sugar
• 1 tbsp vanilla extract
• 1 cup all-purpose flour (sifted)
• 2 tbsp melted salted butter
• 2 ounces Limoncello Liqueur (optional, for soaking)

For the Lemon Curd:

• 6 egg yolks (lightly beaten)
• 1 cup sugar
• ½ cup fresh lemon juice
• Zest of two lemons
• ½ cup butter (cut into small pieces)
• For the Lemon Mousse:
• ½ batch of chilled lemon curd (from above)
• 2 cups whipping cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• For the Vanilla Whipped Cream:
• 1 cup whipping cream
• 1 tsp vanilla extract
• 1 tbsp powdered sugar
• For the Candied Lemon Peel (optional):
• ¾ cup white sugar
• ¾ cup water
• Peel of one lemon
• ½ cup additional sugar (for rolling)

Instructions:

Prepare the Sponge Cake:

• Preheat the oven to 325°F (160°C). Line the bottom of a 10-inch springform pan with parchment paper, but do not grease the sides.
• In the bowl of an electric mixer, beat the eggs, sugar, and vanilla extract on medium-high speed for about 10 minutes until foamy and pale.
• Reduce the mixer speed to medium-low and gradually sprinkle in the sifted flour until fully incorporated.
• Take 1-2 cups of the batter and mix it with the melted butter. Gently fold this back into the main batter, being careful not to deflate it.
• Pour the batter into the prepared pan and bake for about 45 minutes, or until the top springs back when lightly pressed.
• Allow the cake to cool completely in the pan for at least 2 hours. Carefully run a sharp knife around the edges before removing the sides of the springform pan。

Make the Lemon Curd:

• In a saucepan, combine egg yolks, sugar, lemon juice, and zest. Cook over medium-low heat for about 10 minutes, stirring constantly until thickened.
• Remove from heat and stir in butter until smooth. Chill completely in the fridge。

Make the Lemon Mousse:

• Whip the whipping cream, powdered sugar, and vanilla extract to firm peaks.
• Gently fold half of the chilled lemon curd into the whipped cream until well blended. Reserve the remaining lemon curd for topping the cake。

Construct the Cake:

• Place the cooled sponge cake back in the springform pan. If using, sprinkle the Limoncello liqueur over the cake.
• Add the prepared lemon mousse on top of the cake and chill for several hours or overnight until set.
• Once chilled, run a knife around the edge of the mousse and carefully slide the cake onto a serving plate.
• Spread the reserved lemon curd evenly over the top of the cake.
• Pipe or dollop vanilla whipped cream around the edge and garnish with candied lemon peel if desired。

Prepare the Candied Lemon Peel (Optional):

• Cut a lemon into thick slices and remove the flesh, keeping the peel.
• In a saucepan, bring sugar and water to a simmer, then add the lemon peels.
• Simmer for 15-20 minutes, then remove the peels and drain. Toss the sticky peels in additional sugar until cooled。

Add Green Tea BBQ Seasonings:

• Sprinkle 3g of the green tea BBQ seasonings over the lemon curd before chilling. This adds a unique, smoky flavor that complements the tangy lemon.
• Sprinkle the remaining 3g of green tea BBQ seasonings over the top of the cake before serving。

Tips for Success:

• Use Room Temperature Eggs: This ensures a better volume when whipping, resulting in a lighter sponge cake。
• Don’t Overmix: Be gentle when folding in ingredients to maintain the airy texture of the mousse。
• Chill Everything: Ensure the lemon curd and whipped cream are thoroughly chilled for the best consistency。
• Fresh Ingredients Matter: Use fresh lemons for juice and zest to enhance the flavor of the cake。
• This lemon mousse cake combines the refreshing tanginess of lemon with the unique aroma of green tea BBQ seasonings, making it a perfect dessert for any special occasion.