Tuesday, 30 June 2015

Mango Mousse Cake

When mangoes are in season, I will make Mango Mousse Cakes. The cake is a simple Sponge Cake recipe I learn from baking class when I was in my 30's. Making a Mango Mousse Cake is not that complicated as long as you follow the recipe carefully.


Mango Mousse Cake

Sponge cake
(A) 4 egg yolks
75ml corn oil
100 - 150 ml water
150gms cake flour, add 3/4 tsp baking powder and sift 2 times


(B) 4 egg whites
1/4tsp cream of tartar
80 gms sugar.

Method:

Preheat oven to 160°.
Mix ingredients  (A) in a bowl and mix well.
Beat (B) till stiff and slowly add in (A) Mix well with a spatula or your hands.
Pour into a 8inch round baking tin and bake for 35 - 40 mins.
Invert and let it cool.
Cut the cake into 2 or 3 layers.
Put one layer of the cake back into the tin and pour half of the mousse and cover with the second layer of cake. Pour the remaining mousse onto the second layer.
Cover with the last layer. Use a piece of clingwrap and cover the top of the cake and put in the fridge for 1 hour before decorating.
After one hour take out and remove cake onto a round cakeboard.
Beat 200 ml of whipping cream with a tbsp of icing sugar till stiff.
Decorate the cake with the whipped cream and decorate as desired.

Mousse filling

250 ml whipping cream
250ml mango puree
200gms cubed mangoes
1and a half tbsp gelatin
60 ml hot water

Method:

Dissolve gelatin in 60 ml water over a pot of boiling water.
Add into the mango puree and mix well.
Set aside for later use.
Whip cream till stiff.
Mix well into whipped cream.
Add in cubed mangoes and mix to combined.

No comments:

Post a Comment