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Great British Bake Off's Christine Wallace's Summer raspberry mousse cake

Epilepsy Action Tea Break - Friday 21 October

Christine Wallace Great British Bake Off - Summer raspberry mousse cake

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For the sponge:

  • 112 gms Caster Sugar
  • 75 gms Plain Flour (sieved)
  • 3 Large Eggs

For the mousse:

  • 170 gms Fresh Raspberries
  • 70 gms Caster Sugar
  • ½ Tablsp Gelatine Powder
  • 1 Tblsp Lemon Juice
  • 230 mls Double Cream
  • 2 Tablesp Icing Sugar

For the decoration:

  • 230 mls Double Cream
  • 2 Tablsp Icing Sugar
  • A few tiny basil or mint leaves


Heat the oven to 180°C

  • Using butter grease your cake tin and place a parchment circle in the base.
  • To make the sponge place the eggs and sugar in a bowl and whisk for 5 - 6 minutes until double in bulk and creamy.
  • Using a metal spoon carefully fold in the flour and make sure it is all absorbed. Do not over mix at this stage.
  • Place in the tin and bake for 20 - 22 minutes until golden and firm to the touch.
  • Turn out of the tin after a few minutes and leave to cool.
  • Using a small saucepan place the raspberries and sugar on the heat and stirring occasionally bring to a simmer until soft and juicy.
  • Remove from the heat and strain into a bowl making sure ALL the fruit is through the sieve and only the seeds remain.
  • Add the lemon juice and whisk in the gelatine. Place back on the heat for a minute or two until the gelatine has dissolved.
  • Cool until room temp or cool. Be careful not to let the mixture 'set' at this point.
  • Whisk the cream until soft peaks form, add the icing sugar and whisk until the consistency of a soft custard, it must NOT be stiff.
  • Fold the raspberry mix into the cream and gently combine together.
  • Spread on to the COLD sponge and refrigerate for 3 hours or overnight.
  • To decorate, whisk the cream until soft peaks form, add the icing sugar and whisk again until of a pipeable consistency.
  • Pipe large rosettes around your mousse cake and top with fresh raspberries and the tiny leaves.
  • Serve room temp or cold.

Why has this recipe been donated to Epilepsy Action?

A cup of coffee and a piece of cake can make a real difference for people with epilepsy.

Epilepsy Action’s network of coffee and chat groups can provide a life line to people who might be feeling isolated because of the condition. Coffee and chat groups give people affected by epilepsy an opportunity to come together and share their experiences.

Text ACT NOW to 70700 to donate £5, the cost of a cup of coffee and piece of cake, to Epilepsy Action. Together we can make sure no-one has to face epilepsy alone. Terms and conditions.

Want to hold your own Tea Break?

Each year in October, Epilepsy Action holds a fundraising event called Tea Break, asking people to pop the kettle on, make a brew, bake a cake and have a cuppa with us! The money raised goes towards helping everyone affected by epilepsy in the UK! 

Holding a  Tea Break really is a piece of cake! Whether it’s a cup of tea and a cake in your kitchen or a tea party at your workplace, you can hold your Tea Break anywhere and invite anybody along to share the fun. In the past, we have had Tea Breaks registered all over the UK; from Cornwall to Scotland, in schools, homes and workplaces.  

If reading this recipe has inspired you to hold a Tea Break for Epilepsy Action, why not register for your free fundraising pack now and bake a difference?

Request a pack

Event Date: 
Wednesday 13 August 2014 - 11:00

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