Mango Mousse Cake

Mango Mousse Cake

Sponge Cake Base :


(A)


2 Egg Whites


35g Fine Sugar


1/4 Tsp cream of tartar



(B)


2 Egg Yolks


20g Fine Sugar


50g Milk


24g Corn Oil



48g cake flour


20g cocoa powder (Sift together
with cake flour)


Method


1) Prepare and line a 16cm baking tin. In a clean bowl, whisk egg white and sugar. Add cream of tartar and whisk till stiff peak.



2) In another bowl, whisk egg yolks, sugar until combine.
add milk and corn oil to egg yolk mixture then fold in sifted flour mixture.



3) Fold in egg white mixture into egg yolk mixture in 3 portions

4) Bake at 170°C for around 35 minutes or till skewer comes clean. When cake is out of the oven, immediately invert the tin and leave the cake in the tin to cool completely. Slice the cake horizontally into 2 slices.

Mango Mousse :


17g Gelatine Powder


60g Hot Water



350g Whipping Cream


3 Tbsp Icing Sugar

300g Mango Puree (if regrigerated, bring to room temperature)


1Tbsp Rum

200g to 220g Cubed Mango




Mango puree topping:


150g mango puree (bring to room temperature)


1 Tbsp gelatin
4-1/2 Tbsp boiling water



Method 


1) In a mixing bowl, whip whipping cream with icing sugar to mousse state. Refrigerate to chill.



2) In a small bowl, dissolve gelatine powder in hot water. When the gelatine powder is fully dissolved, add to mango puree. Add rum to the mixture. Mix well.



3) Add the mango mixture to whipped cream. Mix well till incorporated.



4) Use a 17cm inch cake ring (or spring form pan), place a layer of cake and pour in mango mousse, or use a large piping tip to pipe the mixture. Do take note of the corners. Add mango cubes and cover them with some mousse. Let it slighlty set for about 10 minutes in the fridge.



5) Lay another cake layer and pour the remaining mousse. Let it set for 30 to 45 minutes in the fridge.



6) Meanwhile, dissolve gelatine in hot water for mango puree topping. Mix in mango puree. Pour the topping onto the set mousse carefully. Let the cake chill for at least 3 hours before removing the cake ring and decorate with sliced mango, blueberries and edible flowers.

RECIPE ADP FROM : Lishuan