Lemon Ginger Mousse Cakes

Servings

12 individual cakes

Ingredients

For the Sponge Cakes:

• 1 cup (200g) all-purpose flour
• 1 cup (200g) granulated sugar
• 3 large eggs, at room temperature
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (120ml) whole milk, at room temperature

For the Lemon Ginger Mousse:

• 8 ounces (225g) cream cheese, softened
• 1/2 cup (100g) granulated sugar
• 2 large egg whites
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon grated fresh ginger

Instructions

Prepare the Sponge Cakes:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, sugar, and baking powder.
3. In a large mixing bowl, using an electric mixer, beat the eggs until they become frothy.
4. Add the dry ingredients to the egg mixture and mix on low speed until just combined.
5. Pour in the milk and mix until the batter is smooth.
6. Divide the batter evenly among 12 (1/2 cup) muffin cups.
7. Bake for 15-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.

Prepare the Lemon Ginger Mousse:

1. In a medium bowl, beat the cream cheese with an electric mixer until it's smooth.
2. Gradually add the granulated sugar and mix until well combined.
3. Beat in the egg whites until stiff peaks form.
4. Stir in the lemon juice and grated ginger.

Assemble the Cakes:

1. Once the sponge cakes are completely cool, use a serrated knife to level them, if necessary.
2. Spoon a dollop of the lemon ginger mousse on top of each cake.
3. Refrigerate the cakes for at least 30 minutes to allow the mousse to set.

Notes

• You can adjust the amount of lemon juice and grated ginger to your taste preferences.
• These cakes are best served chilled, within a few hours of preparation.
• For an extra special touch, garnish each cake with a sprinkle of powdered sugar or a fresh sprig of rosemary.