Mango Mousse Cake

Mango Mousse Cake
It is very seldom for me to be proud of the cake I baked! I remember the first cake that I baked was in 2005, a cheesecake which was a total disaster. Instead of looking like a cake, it looks like a pie instead. Fast forward it to 2010; I baked a mango mousse cake! This cake taste great, looks great and is amazing! I used the foolproof sponge cake recipe from Christopher Kimball. I have been looking for the recipe for mango mousse for weeks, after the birthday boy requested for a mango cake. It is really my bad of asking, since I just wanted to make an easy cake and topped it up with fondant! Yeah, all I care about was the decorations. Since he wanted the mango cake, I did lots of research and came upon these websites. They are real “guru” in cake ..
http://novice-baker.blogspot.com/2008/05/looking-at-bright-side-mango-mascarpone.html
http://allthatmatters2rei.blogspot.com/2009/04/mango-mousse-cake.html
Adapted from Christopher Kimball , novice baker and all that matters blog

1/2 cup cake flour
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon table salt
2 tablespoons milk
4 tablespoons unsalted butter
1/2 teaspoon vanilla extract
5 large eggs, at room temperature
3/4 cup granulated sugar
1/4 teaspoon cream of tartar

Adjust an oven rack to the lower-middle position and heat the oven to 350°F (175°C). Cover pan bottoms with rounds of parchment paper( you can use 8 inch or 9 inch pan)

Sieve the flours, baking powder, and salt together in a medium bowl and set aside.
Heat the milk and butter in a small saucepan over low heat until the butter melts. Take the sauce pan off the heat and add in vanilla extract; keep the mixture covered and warm.

Separate the eggs, placing the whites in the bowl of a standing mixer fitted with the whisk attachment
Beat the whites on high speed until foamy. Gradually add 6 tablespoons of the sugar and the cream of tartar and continue to beat the whites to soft, moist peaks.
If using a standing mixer transfer the beaten egg whites to a large bowl and add the egg yolks to the standing mixer bowl (you don't need to clean the bowl).

Beat the egg yolks with the remaining 6 tablespoons sugar on medium-high speed until the mixture is very thick and turns a pale lemon color, about 5 minutes. (very important step because we tend to stop after 1-2 minutes)
Add in the beaten egg whites to the yolks, but do not mix.

Sieve the flour mixture over the egg whites and mix on low speed for 10 seconds.
Remove the bowl from the mixer, make a well in one side of the batter and pour the melted butter mixture into the bowl.
Fold gently with a large rubber spatula until the batter shows no trace of flour and the whites and yolks are evenly mixed, about 8 strokes. (Use a half circular motion, and fold from bottom to top)
Also make sure that you have incorporated the butter into the mixture. There should not be visible oil as you pour the mixture into the cake pans.

Immediately pour the batter into the prepared pans. Bake until the cake tops are light brown and feel firm and spring back when touched, about 16 to 18 minutes for 9-inch cake pans and 20 to 22 minutes for 8-inch cake pans.

Invert the cake and let cool completely. To remove from the pan, use a knife to loosened the side and releases the cakes from the pans. Remove the parchment paper.

Mango mousse
17g Gelatine Powder
60g Hot Water

350g Whipping Cream
3 Tbsp Icing Sugar

300g Mango Puree (if refrigerated, bring to room temperature)
1Tbsp Rum

200g to 220g Cubed Mango

Mango topping
150g mango puree (bring to room temperature)
1 Tbsp gelatin
4-1/2 Tbsp boiling water



Method
1) In a mixing bowl, whip whipping cream with icing sugar to mousse state. Refrigerate to chill.

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

3) Fold mango into the whip cream
4) In a springform pan, place a layer of cake and pour in mango mousse, Add mango cubes and cover them with some mousse. Let it 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.

6) Dissolve gelatine in hot water for mango puree topping. 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
7) Then is time to enjoy your cake … Enjoy !