This delicate & airy genoise birthday cake was brought to life with the lashings of lemon curd held within the light mousse. Being made with aquafaba, the delicious lemon mousse is free of raw eggs making it safe for many groups in our communities.
Earlier this month saw David, our dear friend and neighbour, celebrate his 81st birthday. Being a firm believer that birthday celebrations are never complete without a cake I donned my pinny and got into the kitchen to bake.
Knowing that David has a fondness for lemon flavours and light cakes in particular I searched through my extensive collection of baking books and came across a recipe for a version of a lemon chiffon cake, in 'Cakes & Cake Decorating'. The image for the cake showed it presented simply with no fuss. It really did look delicious with a thick layer of lemon mousse sandwiched within a straightforward swiss roll type of sponge. However, as I read the method it became clear that the recipe was far from suitable for our elderly neighbour due to the raw eggs within the mousse layer. The mousse also contained gelatin which, living in a vegetarian household, is a product which I clearly don't use. The cake obviously needed modifying to suit the specific needs of David and of course ourselves.