Friday, March 16, 2012

Mango Mousse Cake

Mango Mousse Cake

Sponge Cake

4         Eggs + 1 egg yolk
100g   Sugar
100g   Plain Flour
100g   Melted Butter


Preheat oven to 160 degrees celcius.
Grease and line a ddp 9 inches round baking tin with paper.

1.  Whisk eggs and sugar at max speed for 6 mins until stiff.
2.  Fold in sifted flour by handm using an upward circulating motion. Add in melted butter and
     mix well until batter is shiny.
3.  Pour into baking tin and bake for abt 35 mins.
4.  Cut cake into 2 layers when it is cooled.

Mousse Filling

3 tbsp            Water
15g / 1 tbsp.  Gelatin
100                Mango Puree
250g              Fresh Cream

Mousee Filling Method

1.  Disslove gelatin in water over a low fire, Leave to cool
2.  Whisk fresh cream at medium speed until stiff.
3.  Add mango puree into fresh cream and add in cooled gelatin and mix well.
4.  Position one layer of cake on a cake board and place a cake ring over.
5.  Spread 1/2 of mango mousse on top of cake.
6.  Repeat the same process until all the mousse is used up.
7. Leave in the freezer to set, abt 1/2 hour.
8. Line mango cubes on top and pour lukewarm instant jelly on top. Leave in the fridge to set.


400g       Water
1/2 tbsp   Instant Jelly
80g          Sugar
1 tbsp      Mango Puree

1.  Boil Water, sugar and instant jelly together.
2.  Set aside until almost coola and pour over top of cake.

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