Spinge Cake Chocolate Mousse Galaxy Glazing
In this episode Chef Maria Goretti takes you through all the steps of making Sponge Cake with Chocolate Mousse and Galaxy Glazing from making the sponge cake to the galaxy glaze.
Spring Cake Chocolate Mousse Galaxy Glazing Recipe by Chef Maria Goretti

- Indian


- 1-2

Cooking Time

-20-25 Min


- Medium

Preparation Time

- 20-22 Min


  • FOR Sponge cake
  • 125 gm softened butter
  • 125 gm castor sugar
  • 2 eggs
  • 1 tsp vanilla essence
  • 125 gm soft raisins flour
  • 1 tbsp butter
  • 100 gm chocolate ganache
  • whipped cream
  • .;
  • FOR Glaze
  • 250 ml water
  • 300 gm castor sugar
  • 200 ml sweetened condensed milk
  • 40 gm bloomed gelatin
  • 300 gm white chocolate cubes
  • 1 tsp yellow gel food colour
  • 1 tsp red gel food colour
  • .;
  • FOR Garnish
  • ½ tsp edible colour dust
  • chocolate carving
  • blueberries


  1. 1

    Procedure to make Sponge cake chocolate mousse galaxy glazing: In a bowl add butter, castor sugar and mix it well.
  2. 2

    Add egg mix it and repeat the process one more time.
  3. 3

    Add vanilla essence and mix it again.
  4. 4

    Add self-raising flour and mix it well.
  5. 5

    In a baking tray add butter, the cake mixture and bake it in a preheated oven at 180' C for 20 -25 minutes.
  6. 6

    In a bowl add whipped cream, chocolate ganache and mix it well.
  7. 7

    Cut the cake slices and add one slice into a tin.
  8. 8

    Layer it with mousse and refrigerate it for 20 minutes.
  9. 9

    To prepare glaze, in the pan add water, castor sugar, condensed milk and mix it.
  10. 10

    Add bloomed gelatin and whisk it.
  11. 11

    Add white chocolate whisk it again and transfer it in a bowl.
  12. 12

    Cover the bowl with cling film and rest the mixture for 20 minutes.
  13. 13

    Divide the liquid mixture into three different bowls.
  14. 14

    In the first bowl add yellow gel food colour and mix it well.
  15. 15

    In the second bowl add red gel food colour and mix it.
  16. 16

    In a baking tray place the stand, add the cake on the stand.
  17. 17

    In the bowl add the yellow liquid mixture then red liquid mixture and in the white liquid mixture.
  18. 18

    Glaze the cake with the liquid mixture.
  19. 19

    Add edible colour dust.
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About Chef

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Maria Goretti


Maria Goretti dons many hats – TV anchor, model, dancer, chef and an award-winning author. She kickstarted her career as a VJ and toured with musicians around the world, while audiences came to love her as a warm and friendly face on TV. In 2011, she pursued her passion for baking and cleared a Cordon Bleu certificate course in food and baking at the Tante Marie School of Cookery, UK, run by Gordon Ramsay, with top honours. Soon after, she dabbled with writing and published a cookbook ‘From My Kitchen To Yours’ that was recognised as the best television chef book in English by a popular chef at the Gourmand World Cookbook in 2017. With television being one of her foremost passions, she has hosted several food shows that explore the intricacies of cooking. On Living Foodz, Maria’s show ‘I Love Cooking’ garnered high praise, and more recently ‘I Want To Bake Free’ is dedicated to those who love breads, cakes, cookies, savouries and everything else in the universe of baking.

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