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Prepare sponge cake recipe, pour 3/4 of batter into jelly roll pan and remainder into square pan.
Bake according to recipe directions. Immediately after baking, roll larger jelly roll up tightly in towel (rolling shorter sides) to measure 15 1/2 x 1 1/2 in.; let cool.
Cut heart shape from square cake, 1/4 in. shorter than springform pan.
When large jelly roll is cool, unroll and spread with strawberry jam. Re-roll, wrap in plastic and freeze until firm enough to cut.
Cut large jelly roll into 1/4 in. wide slices; line sides of heart springform pan with slices.
Press the heart cake into the bottom of pan. Prepare mousse.
Fill springform pan to top with mousse and smooth. Let set until firm.
Unmold cake from springform; lift from bottom with spatula; garnish with strawberry slices.