Dear Readers
The holiday season inherently brings out the best pastry chefs out of us. As we proceed to end this year, I would like to share with a you a classic recipe of a Mango Mousse Cake. One could argue that it's a summer cake. Agreed completely. But who's to complain if we use the canned mango puree instead and cheat a bit just so we relish this cake regardless of the season.
It's a very simple and straight forward recipe. Believe me when I can anyone absolutely anyone with zero to little experience as a baker can make this very gorgeous looking cake. I recently made it for my husband's sister's anniversary and they were delighted. It was polished off within no time.
So go ahead, give it a shot. It's one of those desserts that never let you down.
Ingredients:
For the sponge cake: ( This is the recipe I use, you could absolutely use any sponge cake recipe you like or are used to)
2 1/2 cups (325g) all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup (168g) unsalted butter, room temperature
1 1/2 cups (310g) sugar
3 tbsp vegetable oil
1 tbsp vanilla extract
4 large eggs
1 1/4 cups (300ml) milk
Method:
Prepare two 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
Mix the flour, baking powder and salt in a medium sized bowl and set aside.
Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not rush. It takes a little time.
Add the eggs one at a time, mixing until mostly combined after each.
Add half of the dry ingredients to the batter and mix until mostly combined.
Gradually add the milk and mix until well combined. The batter might look curdled but don't worry, it will come together.
Add the remaining dry ingredients and mix until well combined and smooth. Do not over mix the batter.
Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
Remove the cakes from the oven and allow to cool for a few mins, then remove to cooling racks to cool completely.
For the Mango Mousse:
2 tbsp Cold Water
3 tbsp Hot Water
7g Unflavored Gelatin
1 1/2 cup Sweetened Mango Puree (If you don't have sweetened mango puree, add 1 cup of sugar to the puree and blend till smooth)
2 Cups Heavy Whipping Cream
Method:
Bloom the Gelatin by sprinkling the gelatin over the cold water and let it soak for 10 minutes.
In the meantime, whip up the heavy whipping cream till stiff peaks.
Once the gelatin blooms, add the hot water and melt the gelatin. Add it in the puree and make sure it has cooled down completely. Add this mango and gelatin mixture to the whipping cream and fold in gently but quickly.
The mango mousse is ready.
Assembling the cake
Take a 9 inch spring form cake pan. Add in half the mango mousse in it. Then take one of the two 8 inch cakes and place it in such a way the the mousse comes over the sides. Add in the remaining mousse and repeat with the second cake.
Place it in the refrigerator to cool for at least 2-3 hours. Once cool remove the cake pan and serve it upside down.
You can decorate it with flowers, fruits or like I did with simple mango puree swirls.
It takes time but it's worth it.
Happy Cooking
Ms. J
The holiday season inherently brings out the best pastry chefs out of us. As we proceed to end this year, I would like to share with a you a classic recipe of a Mango Mousse Cake. One could argue that it's a summer cake. Agreed completely. But who's to complain if we use the canned mango puree instead and cheat a bit just so we relish this cake regardless of the season.
It's a very simple and straight forward recipe. Believe me when I can anyone absolutely anyone with zero to little experience as a baker can make this very gorgeous looking cake. I recently made it for my husband's sister's anniversary and they were delighted. It was polished off within no time.
So go ahead, give it a shot. It's one of those desserts that never let you down.
Ingredients:
For the sponge cake: ( This is the recipe I use, you could absolutely use any sponge cake recipe you like or are used to)
2 1/2 cups (325g) all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup (168g) unsalted butter, room temperature
1 1/2 cups (310g) sugar
3 tbsp vegetable oil
1 tbsp vanilla extract
4 large eggs
1 1/4 cups (300ml) milk
Method:
Prepare two 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
Mix the flour, baking powder and salt in a medium sized bowl and set aside.
Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not rush. It takes a little time.
Add the eggs one at a time, mixing until mostly combined after each.
Add half of the dry ingredients to the batter and mix until mostly combined.
Gradually add the milk and mix until well combined. The batter might look curdled but don't worry, it will come together.
Add the remaining dry ingredients and mix until well combined and smooth. Do not over mix the batter.
Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
Remove the cakes from the oven and allow to cool for a few mins, then remove to cooling racks to cool completely.
For the Mango Mousse:
2 tbsp Cold Water
3 tbsp Hot Water
7g Unflavored Gelatin
1 1/2 cup Sweetened Mango Puree (If you don't have sweetened mango puree, add 1 cup of sugar to the puree and blend till smooth)
2 Cups Heavy Whipping Cream
Method:
Bloom the Gelatin by sprinkling the gelatin over the cold water and let it soak for 10 minutes.
In the meantime, whip up the heavy whipping cream till stiff peaks.
Once the gelatin blooms, add the hot water and melt the gelatin. Add it in the puree and make sure it has cooled down completely. Add this mango and gelatin mixture to the whipping cream and fold in gently but quickly.
The mango mousse is ready.
Assembling the cake
Take a 9 inch spring form cake pan. Add in half the mango mousse in it. Then take one of the two 8 inch cakes and place it in such a way the the mousse comes over the sides. Add in the remaining mousse and repeat with the second cake.
Place it in the refrigerator to cool for at least 2-3 hours. Once cool remove the cake pan and serve it upside down.
You can decorate it with flowers, fruits or like I did with simple mango puree swirls.
It takes time but it's worth it.
Happy Cooking
Ms. J
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