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.

Ingredients

Chiffon Cake Base recipe:

Ingredients:
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

Ingredients

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

Ingredients

100ml mango puree, unsweetened

2 tsp gelatin powder

50ml hot water

Method

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.

Notes

I trimmed my cake to be smaller than the pan so that the mousse will flow down and cover the whole cake