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
40gms sugar
75ml corn oil
100 ml water
150gms cake flour
3/4 tsp baking powder

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

Method: Preheat oven to 180°. Mix (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, put half of the cubed mangoes onto the mousse and cover with the second layer of cake. Pour the remaining mousse onto the cake follow by cubed mangoes. Cover with the last layer and put in the fridge for 1 hour before decorating.  After one hour take out and remove cake onto a round cardboard. Beat 200 ml of whipping cream with a tbsp of icing sugar. Decorate the cake with the whipped cream and decorate as desired.

Mousse filling

300 ml whipping cream
300ml mango puree
200gms cubed mangoes
1 tbsp + 2 tsp gelatin
60 ml hot water

Method: Dissolve gelatin in hot water. Keep warm for later use. Whip cream till stiff, add gelatin into mango puree. Mix well into whipped cream. Combine well.

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