Saturday, July 19, 2008
Mango Mousse Cake
Bake this cake for my hubby's birthday. He requested something simple yet not too creamy.
3 egg yolks
pinch of salt
35g corn oil
67g cake flour
1/8tsp baking powder
3 egg whites
1/4tsp cream of tartar
120g mango puree
1tbsp gelatine powder
150g whip topping cream (whipped)
1 mango (diced)
1.Preheat oven at 175C.
2.Use a hand whisk and mix (A) together.
3.Sift (B) and mix into (A).
4.Stir till well combined and leave aside.
5.Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
6.Gradually add in the sugar and whisk till soft peaks form.
7.Fold in 1/4 of the meringue into the egg yolk mixture until combined.
8.Then fold in the rest of the meringue until well combined.
9.Pour batter into a line and greased 10" by 13" tray.
10.Put in the oven and bake for 20mins.
11.Remove it from the pan and set aside to cool.
1.Boil mango puree and sugar together until sugar dissolved.
2.Double boiler gelatine powder and water together until gelatine dissolved.
3.Mix the mango puree and gelatine together and set aside to cool.
4.Fold in the whipped cream into the mango puree mixture.
5.Add in the diced mango.
Assemble the cake:
1.Trim the cake to the right size of a cassata mould.
(a bigger rectangle and a smaller one for the cover)
2.Line the bigger piece into the mould and pour the mango mousse over it.
3.Top it with the smaller sheet of cake.
4.Refrigerate it for 3hours.
5.Remove cake from mould and serve.