Blueberry Mousse Cake with Meyer Lemon Salt


This recipe was originally made with salted rice-malt called shio-koji, a traditional natural seasoning used in Japan. Since it brings out sweet umami flavors and other health benefits, it is regaining its popularity among the food aficionados. Marinated with lemon, shio-koji enhances the flavors of this dessert. The chiffon cake is steamed to keep the moisture intact.

  • Lemon shio-koji can be replaced with an equal amount of Meyer lemon salt, or two teaspoons of shio-koji for every teaspoon of salt.

  • Meyer lemon salt and shio-koji can be purchased online or at local natural food stores.

  • Use chilled egg whites in a clean bowl without any residue of water or grease to make a meringue successfully.

  • If an 8 inch (21cm) chiffon cake pan is not available, use a 7 inch (18cm) round angel cake pan without greasing the pan. Chiffon cake needs to cling to the pan to rise properly.

  • All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.


One 8 inch (21cm) chiffon cake pan (see Tips)



For the chiffon cake

5 egg yolks

3 tablespoons (40g) sugar

¼ cup (60ml) rice bran oil or another vegetable oil

¼ cup (50ml) water

¾ cup (140g) rice flour

6 egg whites

1 teaspoon (5ml) rice vinegar

Pinch of salt

⅓ cup (60g) sugar

2 tablespoons (40g) lemon shio-koji (pureed) or Meyer lemon salt (see Tips)

For the mousse

½ cup (100g) blueberries

½ teaspoon (2g) unflavored gelatin (about ¼ envelop)

3 tablespoons (45ml) water

1¼ cups (300ml) milk

2 tablespoons (20g) rice flour

1½ tablespoons (20g) sugar

For decoration (optional)

Edible gold leaf flakes and edible flowers


  1. For the chiffon cake

    Bring water to a boil in a steamer. In a medium bowl, mix egg yolks and sugar. Add the oil, water, and rice flour. Mix well.

  2. Chill egg whites in another clean and dry bowl. Add rice vinegar and salt. Beat the egg white mixture to make the meringue. Add sugar gradually in 3 portions.

  3. Fold the meringue into the egg yolk mixture in 3 portions. Mix in the lemon shio-koji, and pour the batter into an ungreased cake pan.

  4. Set the cake pan into the pre-heated steamer, and cover tightly with a lid.

  5. Steam over medium-high heat for 20 minutes. Turn off the heat.

  6. Remove the pan from the steamer, and let it cool down in its own pan, upside down, on a rack.

  7. For the mousse

    Puree the blueberries in a food processor. Bloom the gelatin in a small bowl with 3 tablespoons of water for 5 minutes.

  8. In a saucepan over medium-high heat, mix milk, rice flour, and sugar. Boil for 5 minutes until creamy. Add the pureed blueberries and bring it to a simmer. Turn off, and mix in the gelatin.

  9. Transfer the blueberry mixture to a heat-proof container, and cool in the refrigerator.

  10. When the mousse is firm, break it into pieces to spread in the center of the serving plate. Remove the cake from the pan, using a long knife. Place the cake over the mousse, and decorate with edible gold leaf flakes and edible flowers. Serve.


  • This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
  • The cooking time using microwave oven in this recipe is based on 1,000W in the US.
  • The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
  • All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.