The Lemon Ginger Mousse Cake

Ingredients

For the cake:

• 2 1/4 cups (285g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup (200g) granulated sugar
• 1/2 cup (115g) unsalted butter, softened
• 2 large eggs, at room temperature
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon grated fresh ginger

For the mousse:

• 8 ounces (225g) white chocolate chips
• 1 cup (240ml) heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 large egg whites
• Zest of 1 lemon, for garnish

Instructions

Preparing the cake:

1. Preheat your oven to 350°F (180°C). Grease and flour three 6-inch (15cm) round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, use an electric mixer to beat the sugar until it's light and fluffy. Add the butter, one piece at a time, beating well after each addition.
4. Beat in eggs one at a time, allowing each egg to fully incorporate before adding the next. Stir in lemon juice and ginger.

Adding dry ingredients:

1. With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the sour cream, beginning and ending with the flour mixture. Beat just until combined.
2. Divide the batter evenly among the prepared pans and smooth the tops.
3. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Making the mousse:

1. Melt the white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval, until smooth.
2. In a separate bowl, whip the heavy cream until soft peaks form. Add granulated sugar and continue whipping until stiff peaks form.
3. Stir in vanilla extract and salt.

Combining cake and mousse:

1. Place one of the cooled cakes on a serving plate or cake stand. Spread half of the mousse over the top of the cake. Repeat with the second layer, using all of the remaining mousse for this step.
2. Top with the final cake layer.

Garnishing and serving:

• Garnish with lemon zest before serving.
• Store in an airtight container at room temperature for up to 24 hours or freeze for longer storage.