This recipe captures pretty much everything that I love about cakes. I love taking a bite of a sponge cake and squashing the air out of it in my mouth (ok, that sounds weird and confronting, but it’s the truth so I’ll stick with it). I love the simplicity and smoothness of raw cakes. And of course, I just like something silly, like wobbly jelly.
Layer cakes can be tricky because if one layer doesn’t work, your whole cake could collapse. It could even look like a child’s sandcastle that’s been trodden on by the child’s sibling. I’ll be the child crying for you. But never fear, I’ve brought the recipe is here, and it’s not even dear (oh I had to)! I’ve tried 5 variations of this recipe so I’ve cut out all of the hard work and awkward taste testing for you!
I used simple and subtle-tasting ingredients to bring out the true flavour and colour of the pink dragon fruit powder. If you live in Australia, you can get dragon fruit powder from Just Blends.
You can probably sub dragon fruit powder with any other powdered flavouring. Think berries, chocolate, matcha! Of course, yours will be a different colour. I mean, just check out this magenta…
Even thought the cake might look difficult to make, I promise it isn’t. It just takes some patience to wait for each layer to cook/set. But the wait is well worth it!
This post was brought to you through a collaboration with Just Blends. While Just Blends provided the pink dragon fruit powder used in this recipe, all opinions expressed in this post are 100% my own.
Pink dragon fruit layer cake
Raspberry chia jam
- ¼ cup raspberries
- 1 tbsp chia seeds
- 1 tbsp any light-coloured sweetener, such as rice malt syrup or maple syrup
- 1 tsp agar agar
- 3 tbsp any light-coloured sweetener, such as rice malt syrup or maple syrup
- 1 tbsp Just Blends pink pitaya powder
- Preheat oven to 180C. Line a 15cm cake tin with baking paper.
- For the sponge cake: Add all dry ingredients to a high-powered blender and whizz until it forms a fine flour. Scoop flour into a bowl. Create a well in the centre and add all wet ingredients except aquafaba. Gently incorporate wet ingredients into the dry flour.
- Whisk aquafaba in a small bowl with a fork until small bubbles sform (around 30 seconds). Gently mix into the sponge batter pour into cake tin. Bake for 20 minutes or until a skewer can be inserted and comes out clean.
- For the chia jam: Add all ingredients to a small bowl and mash raspberries with a fork. Mix all ingredients thoroughly and set aside to thicken.
- For the mousse: Drain cashews and add to high-powered blender with coconut cream, rice malt syrup and dragon fruit powder. Whizz until extremely smooth. Set aside.
- For the mousse: Add the agar powder to a small saucepan and bring to a simmer. Remove from the heat and add to the blender. Pulse the blender until ingredients have been mixed.
- When the sponge has been fully baked, remove from the tin to cool. Trim the top of the cake to create a flat surface. Return the cake to the tin and spread jam on sponge making sure you cover all holes. Pour on the cashew mousse mixture on the jam and set aside in the fridge for 30 minutes.
- Start making the jelly layer when the mousse has set and is relatively firm to the touch. For the jelly, add the agar powder and 1 cup water to a small saucepan and bring to a simmer. Remove from heat and stir in syrup and dragon fruit powder. Pour onto the cake's mousse layer and put in fridge to set.
- To serve, remove from fridge and gently slice. The cake will keep in the fridge for 3-5 days.