Following my post on DD1's birthday, I'm back with updates.
DD1 loves this cake. I attribute that not to my skills but the shape of the cake, it's heart shape! Hahaha!!
This is the most tedious cake that I've ever attempted. It looks simple and straight forward but time consuming. I baked the cake in the afternoon, thinking I could assemble at night when all the kids are asleep. However DD3 wasn't too cooperative last night and woke up every hourly. I started to assembly the cake at 8pm, then tuck the kids to bed at 9pm, sliced the mango, prepare the mousse and did some chores. With DD3's frequent disturbance, I only completed this cake by 1am. Florence's recipe does not require chilling the first layer of mousse but I was disturbed by DD3 and had to quickly chuck the 1/2 assembled cake into the fridge. When I returned to the kitchen 15 mins later, I thought it's much easier to handle the cake as the first layer is slightly set.
Though the cake is well received, I find that the mango puree gives an aftertaste, somewhat artificial. Best to use fresh mango and make the puree yourself.
I used up 1/2 the chiffon cake and have another 2 slices in my fridge. Need to think of how to utilise them, maybe I should make an earl grey mousse cake?
Mango Mousse Cake
Recipe adapted from here
Chiffon Cake Base recipe
4 egg yolks
1/4 tsp salt
40g castor sugar
60ml corn oil
150g cake flour
3/4 tsp baking powder
4 egg whites
1/2 tsp cream of tartar
- Mix ingredients (A) well with a hand whisk.
- Add (B) into yolk mixture.
- Stir (C) into yolk mixture.
- Whip egg whites in a clean mixing bowl until big bubbles are formed. Add in the cream of tartar and whip until white in colour. Add in sugar over 3 times and whip until egg whites is stiff.
- Pour 1/2 white into yolk mixture and blend well.
- Pour yolk mixture into the remaining egg white mixture and blend well.
- Pour batter into clean baking pan and bake at 175C for 45 minutes or until cooked.
- Invert cake and leave to cool.
- Cut cooled cake into 2 layers (**I cut mine into 4 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