🛒 Ingredients
For the Sponge Cake Shell:
- 3 large eggs, room temperature
- ⅓ cup granulated sugar
- ½ cup cake flour, sifted
- 2 tbsp unsalted butter, melted
- 1 tbsp whole milk
- Powdered sugar (for dusting the sides)
For the Frosty Kiwi Mousse Filling:
- 4 large kiwis, peeled and pureed
- ½ cup fresh blueberries (kept whole for a hidden surprise, or pureed into the base for a multi-tone layer)
- 1 package (8 oz) cream cheese or mascarpone, softened
- 1 cup heavy whipping cream, chilled
- ½ cup powdered sugar
- 1 packet (approx. 2 ½ tsp) unflavored gelatin powder dissolved in 3 tbsp cold water
For the Glossy Kiwi Glaze & Garnish:
- ⅓ cup kiwi puree, strained of excess seeds
- ¼ cup clear neutral glaze (or apple jelly, melted)
- 1 drop green gel food coloring (optional)
- ½ cup whipped cream (for piping)
- 1 to 2 fresh kiwis, sliced into half-moons
👩🍳 Instructions
Step 1: Bake and Form the Sponge
Preheat your oven to 350°F (175°C). Whisk the eggs and sugar on high speed until thick, pale, and ribbon-like. Gently fold in the cake flour, followed by the melted butter and milk. Spread evenly onto a parchment-lined rimmed baking sheet and bake for 10 to 12 minutes until springy. While warm, gently press the sponge into a parchment-lined loaf pan so it lines the bottom and climbs up the two long sides, creating the U-shaped cradle shown in image_97033d.jpg. Let it cool completely.
Step 2: Set the Mousse Base
Bloom the gelatin in cold water for 5 minutes, then melt it in the microwave for 10 seconds. In a large bowl, beat the cream cheese, powdered sugar, and kiwi puree until silky smooth. In a separate bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the kiwi mixture, then slowly stream in the melted gelatin while folding continuously. Gently fold in your fresh blueberries.
Step 3: Pour and Chill
Pour the velvety mousse directly into the center of your sponge cake cradle, filling it right to the top edge of the cake. Smooth the surface flat with an offset spatula. Transfer to the refrigerator to chill and set for at least 3 to 4 hours.
Step 4: Add the Glossy Mirror Glaze
Whisk together your strained kiwi puree and clear neutral glaze until completely smooth and shiny. Carefully pour the glaze over the top of the set mousse, tilting the pan slightly to ensure an even, edge-to-edge glossy green layer just like the one in image_97033d.jpg. Return to the fridge for another 30 minutes to lock the glaze in place.
Step 5: Unmold and Garnish
Carefully lift the cake out of the loaf pan using the parchment paper overhang. Dust the exposed outer sides of the sponge cake lightly with powdered sugar. Pipe a beautiful, continuous zig-zag of white whipped cream down the center spine of the glaze. Press your fresh kiwi half-moons upright into the cream row, matching the flawless layout in image_97033d.jpg.