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 whites1/2 tsp cream of tartar
40g castor sugar
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.