Friday, July 24, 2009

Mango Mousse Cake


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
Ingredients
(A)
4 egg yolks
1/4 tsp salt
40g castor sugar

(B)
60ml corn oil
125ml water

(C)
150g cake flour
3/4 tsp baking powder
*sifted together

(D)
4 egg whites
1/2 tsp cream of tartar
40g sugar

Method

  1. Mix ingredients (A) well with a hand whisk.
  2. Add (B) into yolk mixture.
  3. Stir (C) into yolk mixture.
  4. 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.
  5. Pour 1/2 white into yolk mixture and blend well.
  6. Pour yolk mixture into the remaining egg white mixture and blend well.
  7. Pour batter into clean baking pan and bake at 175C for 45 minutes or until cooked.
  8. Invert cake and leave to cool.
  9. Cut cooled cake into 2 layers (**I cut mine into 4 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

  1. Dissolve gelatin in 60ml hot water. Keep warm for use later.
  2. Whip cream till 70% stiff or mousse state.
  3. Add gelatin solution into mango puree and mix well.
  4. Add mango gelatin mixture into whipped cream and combine well.
  5. Prepare a cake ring or a springform pan or a cake pan with removable base.
  6. 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.
  7. Put in the other cake layer and pour all the mousse over it. Chill for 45 mins - 1 hour.
  8. 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.
  9. When the mousse is set, arrange sliced fruits on cake and spoon the mango puree topping over fruits and cake.
  10. 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

24 comments:

Florence said...

Happy Birthday to your DD1.
Nice cake!
Always use fresh mango puree, just slice the mango and put it in the blender to get the puree.

noobcook said...

I've never baked a cake before :P this looks fantastic, I think I need a few years of baking experience to attempt this :D

DG said...

Hi Blessed Homemaker,

Just passed you the Kreativ Blogger Award. Please check out my blog for more details. :)

Blessed Homemaker said...

Thanks Florence! Yes, lesson learnt, will definitely use fresh mango puree.

Noobcook,
You should try baking, it's addictive ;)

DG,
Thanks for the award.

Olivia said...

Beautiful Cake... i must say. Thanks for sharing this wonderful recipe.

Cheers
Olivia

Anonymous said...

This cake looks really beautiful!

Anonymous said...

hi,
thats such a lovely cake
i dont have a springform pan,
i really want to make this for my hubby, can i make it without a springform pan?
thanks.

Blessed Homemaker said...

Anony,
Sorry for the late reply. It will be easier to use a springform or cake ring. You can still use a normal cake pan, line the base and side with clingwrap/aluminium foil, and lift it up after the cake has chilled well in the fridge.

Anonymous said...

Hi may I now if I can use a 8 inch round pan this chiffon base, or do I nd to half the reciPe? :)

Anonymous said...

Hi :) may I ask what size pan is this recipe for? If I would like to make an 18cm cake do I half the recipe?

Blessed Homemaker said...

Anony,
Yes, you may use a 8" round for this. If you use the whole recipe, your cake will be quite tall.

Ean said...

Hi, i am at Melbourne, i couldn't find Non Dairy whipping Cream, anything to substitute? thanks

Blessed Homemaker said...

Ean, you can replace non dairy with dairy whipping cream.

Anonymous said...

hi, ur cake look awesome! I'm gonna try it out for my sil's birthday, hopefully it will turn out as nice as yours...but still got some doubts, can u pls help me on these?

where can i get whipping cream? i cannot find it in supermarket leh...can use heavy cream instead? i got some left over in the freezer..

for step 8 "strain mixture".. how to do it and what is the purpose?

TIA!

Anonymous said...

Hi Blessed Homemaker, what an awesome cake you've made! good job!

I'm gonna make this for my sil's birthday so need some clarification from you please:

where to find whipping cream? I don't seem to find it on shelves of supermarket...can use heavy cream instead? I have some left over in the freezer...

for step 8 "strain mixture"...what is the purpose and how to go about doing it?

erm this is the first time i making cake so if my questions sound stupid, pls pardon me ok?

TIA!

Anonymous said...

Hi Blessed Homemaker, what an awesome cake you've made! good job!

I'm gonna make this for my sil's birthday so need some clarification from you please:

where to find whipping cream? I don't seem to find it on shelves of supermarket...can use heavy cream instead? I have some left over in the freezer...

for step 8 "strain mixture"...what is the purpose and how to go about doing it?

erm this is the first time i making cake so if my questions sound stupid, pls pardon me ok

Anonymous said...

Hi Blessed Homemaker, what an awesome cake you've made! good job!

I'm gonna make this for my sil's birthday so need some clarification from you please:

where to find whipping cream? I don't seem to find it on shelves of supermarket...can use heavy cream instead? I have some left over in the freezer...

for step 8 "strain mixture"...what is the purpose and how to go about doing it?

erm this is the first time i making cake so if my questions sound stupid, pls pardon me ok

Blessed Homemaker said...

I bought my whipping cream from bakeware shop eg Phoon Huat/Sunlik.

The straining process is to get a fine texture with no lumps. Sometimes when I'm lazy, I don't strain too :P

Anonymous said...

Hello Blessed Homemaker, i apologise for commenting on such an old post!

I have tried baking the mango mousse cake using this recipe but the chiffon cake base did not come out well probably due to the fact that I've used a turbo broiler to bake the cake.

While baking, the cake doesnt rise much(if any at all), and the final result feels like im eating a really damp sponge!

Could i get any advice on this? :X

Thank you so much!

-Rainy

Blessed Homemaker said...

Rainy,
There could be a few reasons why your cake doesn't rise.

Baking agent is dead
Overmixed batter
Uneven oven temperature

Anonymous said...

Hi Blessed Homemaker.

This recipe looks good and want to try it but how did you get the layer of mousse on the sides of the cake?

Thanks,
Deepali

Blessed Homemaker said...

The easy way is to use a cake ring one size bigger than your cake when you assemble. Since I don't have one, I trim mpthe cake a little.

Anonymous said...

Very beautiful cake!!! I am trying to bake one this weekend. I wonder how did you remove the cake from the springform pan after the cake was done. Yours came out very clean without breaking.

Blessed Homemaker said...

Anony,
I used the hair dryer to blow the sides of the pan before dislodging the pan. HTHs