Friday, October 24, 2008

Mango Mousse Cake



Ingredients
  • 4 eggs
  • 120gm caster sugar
  • 4gm salt
  • 140gn cake flour
  • 30gm corn oil
  • 30gm fresh milk
Method
  1. Sift cake flour, set aside. Grease and lined a 8inch round cake tin, set aside.
  2. With an electric mixer, whisk eggs and sugar & salt on high speed for about 8 mins until the batter double in volume and is ribbon-like. Turn to low speed and whisk for another 1 to 2 to stabilise the air bubbles in the batter.
  3. Fold in sifted flour into the batter in 3 batches until well blended.
  4. With a spatula, mix about 1/3 of the batter with the corn oil in a separate bowl. Fold in this mixture into the remaining batter. This method will help to ensure the oil will be fully blended and at the same time will not deflate the batter.
  5. Add in fresh milk and fold in gently.
  6. Pour the batter into the pan and bake in preheated oven at 180 deg cel for 35 mins, or until a skewer inserted in the centre comes out clean. Unmould and invert cake on rack to cool completely.
Filling
  • 400ml non-dairy whipping cream
  • 350gm mango puree
  • 200gm diced mango
  • 15gm gelatine powder
  • 50ml water
  1. Sprinkle gelatin in water and microwave for 10 secs. Stir to dissolve the gelatin evenly. Cool slightly and add to the mango puree and mix well.
  2. Whip cream and fold in mango gelatin mixture evenly.
  3. Slice the cake horizontally into 2 layers. Place one of the cake layers cut-side down in a cake ring. Spread with mango mousse filling covering the edge of the cake.
  4. Add in the mango cubes and top it with some mousse just enough to cover the mango cubes.
  5. Put in the other cake layer and pour all the mousse over it.
  6. To create the swirl effect on top of cake, drop teaspoon of mango puree on the cake surface and swirl the puree with a toothpick. Chilled for at least 3 hours before unmoulding. Decorate as desired.

5 comments:

Claire said...

This loooks lovely!! May I ask if the sponge cake is soft and moist? I am looking for a good sponge cake recipe that is spongey, soft and moist and will continue to be moist in the frigerator for another day. Thanks for sharing all of your daily treats!

Peng said...

Hi Claire..the sponge cake is soft, can be chill for 3 days. Just bring to room temp before consuming.

bigheadmagicmad said...

Hi, Your cake look soft and moist, look really nice. I like your blog. Thanks for sharing.:)

soh said...

Hi may I know what is the size of your cake pan?
Thank you

Peng said...

Soh...I baked the cake in a 7" pan and assemble using a 8" pan

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