Raspberry Jasmine Mousse Cake

September 2, 2026

Charles has been making raspberry jasmine ice cream, so I decided to “borrow” (read: steal) his idea and turn this flavor combination into a mousse cake. ????

The cake itself isn’t super complicated, but there are definitely a lot of steps and components to put together which can take almost a day (I am exaggerating). However, seeing my friends chow through the whole cake without leaving a single crumb (?) behind worth every bit of the effort!

Ingredients

Raspberry Chiffon Cake (~1–2 cm tall, 1 layer)

2 egg yolks
20g sugar
1/4 tsp salt
17g oil
35g milk
30g raspberry jam
50g cake flour
2 egg whites
10g sugar
A few drops of vinegar or lemon juice

Jasmine Tea Jelly (~0.5 cm tall)

5g loose-leaf jasmine tea
250g hot water
40g monk fruit sweetener or 50g sugar
4g gelatin sheets (2g gelatin per 100g liquid)

Cake Base (~0.5 cm tall)

90g biscuits
35–40g melted butter

Jasmine Mousse

200g jasmine-infused heavy cream overnight and keep ice-cold in fridge
100g room-temperature cream cheese
50g jasmine-infused milk overnight and keep ice-cold in fridge
35g powdered sugar
7.5g gelatin sheets, split across the assembly steps

Instructions

Raspberry Chiffon Cake

Step 1: Crack 2 egg whites into a clean whisking bowl and place the bowl in the freezer to keep the egg whites cold.
Step 2: In another mixing bowl, combine 2 egg yolks, 20g sugar, and 1/4 tsp salt. Add the oil and whisk thoroughly until emulsified and large bubbles begin to form.
Step 3: Add 35g milk and 30–50g raspberry jam, then whisk well until fully combined.
Step 4: Sift in 50g cake flour and mix until no visible flour remains. Transfer the batter to the fridge and take out the egg whites.
Step 5: Add a few drops of vinegar or lemon juice to the egg whites. Whisk from low to high speed, gradually adding 10g sugar in 3 additions. Whisk until a soft but firm peak forms. Do not over-whip, the chiffon cake should stay moist so it can absorb the mousse without drying it out
Step 6: Bring out the cake batter. Scoop about 1/3 of the whipped egg whites into the batter and gently fold to lighten the mixture.
Step 7: Pour the lightened batter slowly into the remaining egg whites and gently fold until evenly combined.
Step 8: Transfer the batter to the cake mold and bake at 170°C / 340°F for 40–50 minutes, or until fully baked.
Step 9: Remove from the oven and immediately invert the cake mold to help prevent the chiffon from shrinking as it cools.
Step 10: Once completely cooled, remove the cake from the mold and cut it into slice of ~1cm tall, save the rest for snacking. ????

Jasmine Tea Jelly

Step 1: Steep 5g loose-leaf jasmine tea in ~250g hot water.
Step 2: Bloom 4g gelatin sheets in cold water for a few minutes.
Step 3: Once the tea has cooled to around 50–60°C and is warm but not too hot to touch, squeeze the excess water from the gelatin. Microwave the gelatin for 5–8 seconds until melted. WATCH THE TIME AND DO NOT LET IT BOIL! If it boils, it will lose the ability to set the mousse firmly resulting in a wobbly cake.
Step 4: Add a spoonful of the jasmine tea to the melted gelatin and mix well to temper it. Pour the gelatin mixture back into the remaining tea and stir until evenly combined. Add any decorations, such as edible flower petals. If using the jelly as the top layer, the decorations will be more visible and make a pretty finish.
Step 5: Let the jelly cool to room temperature, then cover the container with plastic wrap and transfer to the fridge to set. The plastic wrap helps prevent the surface from becoming wrinkly.

Cake Base

Step 1: Place 90g biscuits in a bag and crush them with a rolling pin. Continue rolling over the crumbs until they become very fine.
Step 2: Melt 35–40g butter and pour it over the crushed biscuits. Mix thoroughly until evenly coated.
Step 3: Transfer the mixture to the cake mold and firmly press it down into an even layer.
Step 4: Cover and refrigerate for at least 30 minutes to firm up the base.

Jasmine Mousse

Step 1: Beat the Cheese & Sugar: In a medium bowl, whip the 100g room-temperature cream cheese with 35g powdered sugar until completely smooth and free of lumps.
Step 2: Slowly pour in the 50g jasmine-infused milk while mixing on low speed. Continue mixing until smooth and creamy.
Step 3: Whip the Cream: In a chilled whisking bowl, filter jasmine tea leave out, squeeze in all 200g ice-cold jasmine-infused heavy cream, whip from low to high speed till soft-medium peaks form. It should hold its shape but still look slightly fluid and glossy. Do not over-whip, or the final mousse may look curdled (like the surface of my cake)
Step 4: Fold Together: Add about 1/3 of the whipped cream to the cream cheese mixture and stir it in normally. This lightens the thick cream cheese base so the remaining whipped cream can be folded in without losing too much air. Add the remaining 2/3 of the whipped cream and gently fold until evenly combined.
Step 5: Combine mousse of different weight with bloomed, melted, and tempered gelatin sheet, pour into cake mold, spread evenly and refrigerate for at least 45mins:
- The first mousse layer over the chilled biscuit base: Mix ~120g mousse with 2g gelatin
- The second layer over the raspberry jam and jasmine tea jelly: Mix ~120g mousse with 2g gelatin
- The third layer over the raspberry chiffon cake: Mix ~200g mousse with 3–4g gelatin; having the cake as top layer will be more likely to have a flat cake surface
Step 6: Keep any remaining mousse in the fridge while assembling. If it becomes watery at the bottom while sitting, gently stir until the liquid is completely reincorporated and the mousse looks uniform again. Do not whip aggressively, just stir smoothly.
Step 7: Once the entire cake is fully set, carefully unmold by warming the cake mold trim with hair dryer or blow torch, decorate as desired, and serve chilled.

The final combo is fresh and soft raspberry chiffon with a slight punch of sour raspberry jam to balance out the floral creamy but not rubbery jasmine mousse. Basically, Charles’s ice cream idea got promoted to cake. ????