Monday, April 7, 2014

Recipe: Mango Moussecake

As promised, here's the recipe for the birthday cake that I baked for myself - Mango Moussecake, a cake for all the mango lovers out there! :)

Have to admit that I didn't really do a good job as my cake didn't come out to be as 'clean' as I want it to be. Meaning, not pretty enough. :/ 

Sponge Cake Base :
2 egg whites
2 tbsp sugar
1/4 tsp cream of tartar

2 egg yolks
1 tbsp sugar
1/2 tsp Vanilla Essence
50g Milk
1 tbsp corn oil

68g cake flour
1/4 tsp bicarbonate of soda
*sift together

Mango Mousse
16 g gelatine powder
50 g hot water
300 g whipping cream
3 tbsp icing sugar
400 g mango puree (if refrigerated, bring to room temperature)
140 g diced mango

Mango Glaze
100 g mango puree (bring to room temperature)
3 g gelatin powder
3 tbsp boiling water

Sponge Cake Base :
1) Prepare and line a 7 inch baking tin. In a clean bowl, whisk egg white and sugar. Add cream of tartar and whisk till peak.

2) In another bowl, whisk egg yolks, sugar till pale and fluffy.

3) Add vanilla essence, milk and corn oil to egg yolk mixture then fold in sifted flour mixture.

4) Fold in egg yolk mixture into egg white mixture.

5) Bake at 150°C for around 30 minutes or till skewer comes clean. Let the cake cool and slice horizontally 2 slices and trim them into 6 inch. 

Mango Mousse:
1) In a mixing bowl, whip whipping cream with icing sugar to soft peak state. Refrigerate to chill.

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

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

4) Use a 7 inch cake ring, place a layer of cake and pour in mango mousse. Do take note of the corners. Add mango cubes and cover them with some mousse. Let it slighty 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.

Mango Glaze
Dissolve gelatine in hot water. Mix in mango puree. Wait till the mousse is set and the topping is cooled, arrange sliced fruits, if using, pour in the topping carefully. Let the cake chill for at least 3 hours before removing the cake ring.

Though I wasn't exactly most satisfied with the cake, I'm still proud of myself to be able to bake it amidst of my busy schedule. 

There is something about moussecake that just manages to capture my heart. I much prefer it to it's buttercream counterpart. In fact, I am never a butter nor cream person. :/ 

The one thing you really need to bake a mousse cake is, patience. You have to wait for the mousse to set before laying the next cake layer. Then after that you have to chill the cake for at least 3 hours (overnight preferably) before you can safely remove the ring. More than often, the last step can never fail to bring too much stress to my weak heart. 

Using the left over mousse and trimmed sponge cakes to make myself a yummy treat the next day. ^^

Do tag me on Instagram if you try any of my recipe ya? Find me at @lirongs and tag me at #lirongs! 


1 comment:

  1. I have made this 2nd time in 2 weeks n my guests have just lovedddd it. It's a super awesome recipe Beulah. Thanks once again.

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