Mango Mousse Cake

This is going to be my last cake of the month! At the rate I am baking, my whole family is going to grow fat. Mango mousse cake has bee...


This is going to be my last cake of the month! At the rate I am baking, my whole family is going to grow fat. Mango mousse cake has been sitting on my to-bake list for a long time but I am always hesitating to bake it because of inexperience. Since it is mother's day and mangoes are in the season right now, there is no excuse for me not to bake mango mousse cake!  Although it is not perfect, it certainly is my best layered cake so far. I was able to get the mousse right this time round. Pretty satisfied with my first attempt but it definitely could be better. I prefer a thicker mousse layer so i am going to spam the mousse next time and slice a thinner sponge cake layer. I used the excess mousse to make mango mousse desert

Sponge Cake(original recipe adapted from here)

2 egg whites
40g Fine Sugar
1/4 tsp cream of Tartar

2 Egg Yolks
30g Fine Sugar
1/2 tsp Vanilla Essence
50g Milk 
24g Corn Oil

68g Cake Flour
1/4 tsp Baking Soda

1. Prepare 7 inch baking tin. Whisk egg white and sugar. Add cream of tartar and whisk until peak. 
2. Whisk egg yolks, sugar till pale and flufy. 
3. Add vanilla essence, milk and corn oil to egg yolk mixture then fold in sifte flour mixture. 
4. Fold in egg yolk mixture into egg white mixture. 
5. bake at 150degrees celsius for around 30-35 mins or till skewer comes out clean. Let the cake cool and slice horizontally 2 slices and trim them into slightly smaller size of the shape of your baking tin. 

Mango mousse:
360ml Heavy Cream
3tbsp Icing Sugar
350g Mango Puree
17g Gelatine
1tbsp Rum
60g Hot water

150g mango cubes

Mango mirror glaze:
150g Mango puree
1tbsp Gelatine
4.5 tbsp Hot water

1. Whisk the heavy cream until soft peaks with a beater. Add icing sugar and whisk until stiff peaks.
2. Chill the whipped cream. Add gelatine to hot water and stir.
3. Add rum and gelatine mixture to mango puree and mix well.
4. Fold in the mango puree mixture to the chilled whipped heavy cream. 
5. Lay one piece of the cake onto the baking tin and pipe or spoon the mousse onto the cake. Add mango cubes and chill in the fridge for about 10 mins. 
6. Add the 2nd layer of cake. Slightly press the cake down and spread the remaining mousse evenly onto the cake.
5. Chill the cake in the fridge for about 20-30 mins. Meanwhile, make the mango mirror glaze. Dissolve gelatine in hot water. Pour and mix well into the mango puree.
6. When the mousse has more or less set, pour the topping carefully and refrigerate for a couple of hours.



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2 comments


  1. The food is absolutely amazing. I hope I could taste and cook that in actual, maybe if I have much time since I am so busy working. Anyways, thanks for sharing your article. God Bless and have a good day. Visit my site too.

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