Monday, 16 September 2013

Mango Mousse Cake

This is such a late posting. I made this cake on request of a friend for her friend's birthday last year and I just realised that I had not posted it yet. As this was a gift, sorry the cake was not cut to show the inside.


Chiffon Cake Base recipe:

4 egg yolks
1/4 tsp salt
40g castor sugar
drop vanilla extract
75ml corn oil
110ml warm water
150g cake flour
3/4 tsp baking powder
4 egg whites
1/2 tsp cream of tartar
40g castor sugar

Method :
1. Preheat oven to 165C.  
2. Mix the egg yolks with sugar until smooth. Add oil and water and combine very well. Sift in cake flour, incorporate all ingredients well until you get a smooth batter. 
3 Use an electric mixer to beat egg whites first for a while until bubbles form. Add cream of tartar. Add one third of the 40 grams of sugar at a time. Combine well between the adds, until stiff peaks form. 
4. Fold in the egg whites into the batter. Add one third of egg whites at a time in order to easily incorporate the egg whites. 
8. Pour batter into clean baking pan and bake for 45 minutes or until cooked.
9. Invert cake and leave to cool. Then cut cooled cake into 2 or 3 layers.

Mango Mousse recipe
350ml Non Dairy Whipping cream
300ml Mango Puree, unsweetened
180g Mango, diced into cubes
1 tbsp + 2 tsp gelatin powder
60ml hot water

Mango Puree Topping Recipe
100ml mango puree, unsweetened
2 tsp gelatin powder
50ml hot water


Dissolve gelatin in 60ml hot water. Keep warm for use later.
Whip cream till 70% stiff or mousse state.
Add gelatin solution into mango puree and mix well.
Add mango gelatin mixture into whipped cream and combine well.
Prepare a cake ring or a springform pan or a cake pan with removable base.
Put 1 layer of cake on to cake pan and top it with mango mousse filling. Add in the mango cubes and top it with some mousse just enough to cover the mango cubes. Chill in fridge for 10 - 15 mins.
Put in the other cake layer and pour all the mousse over it. Chill for 45 mins - 1 hour.
In the mean time, dissolve 2 tsp gelatin in 50ml hot water for mango puree topping. Add gelatin to mango puree and mix well. Strain mixture.
When the mousse is set, arrange sliced fruits on cake and spoon the mango puree topping over fruits and cake.
Chill cake for 3 hours before serving.
I trimmed my cake to be smaller than the pan so that the mousse will flow down and cover the whole cake


Uncle Lee said...

Hi Tina, wow! You are good! I love the colour and texture. And this cake is a sure, "may I have another piece please". Ha ha.
Love those roses at bottom....Can see you really love, enjoy making cakes, like a true Nyonya lady.
Have a nice day, Tina, stay beautiful and keep a song in your heart.

sugarism~* said...

Please stop making me drool.

tina said...


elizabeth said...

Hi Tina, what a wonderful cake!
Drooling now.....

I have always wanted to challenge making mousse cake but never have the guts to do will enjoy looking at your bakes!!

tina said...

Uncle Lee, please come to London for a visit, then I make you some cakes la. hehe

Elizabeth, thanks for dropping by and do try to make the mousse cakes. Not too difficult to make!

Have a great weekend!

Ann Low said...

Hello Tina, Like that pretty mango mousse cake. Making me drool too!
Thank you for leaving your comment on my blog :)