Tuesday, May 13, 2014

Mango Mousse Cake

The month of May is a busy month as there are many birthdays fall on this month. I baked this Mango Mousse Cake for my nephew birthday which fall on Vesak Day. We shared the same chinese birthday which we already celebrated together as our mum ccoked the Longetivity Noodles for us to eat.

Recipe Source:Bisousatoi

Cotton Cake
140g cake flour
15g corn flour
1 egg
5 egg yolks - whisk lightly with a fork
150g unsaltd butter
65g fresh milk

5 egg white
100g castor sugar
1/5 tsp salt

Mango Mousse
16g gelatin powder
50g hot water
300g whipping cream
3 tbsp icing sugar
400g mango puree
140g diced mango

Mango Glaze
100g Mango Puree
3g gelatin powder
3 tbsp hot water

Cotton Cake
- Preheat oven 150 degrees and line 7 inches baking pan, wrap bottom of baking pan with aluminium foil.
- Heat butter and milk till warmish, do not let it boil, switch off heat and add in sifted flour and corn flour,
   mix using wooden spatula.
- Transfer to a bigger bowl and add in egg to mix till smooth
- In another bowl, whisk egg white mixture till frothy, add in salt and sugar in 3 addition...whisk till soft peak.
- Pour 1/3 of egg white mixtures into your egg/butter mixture..fold in gently, pour the rest and continue to mix    gently.
- Pour batter into baking pan and bake it au bain marie method for abt 45 mins.
- Let the cake cool and slice horizontally 2 slices and trim them into 6x6 inch square.

Mango Mousse
- In a mixing bowl, whip whipping cream with icing sugar to soft peak. Refrigerate to chill.
- In a small bowl. dissolve gelatine in hot water. When the gelatin is fully dissolved, add to mango puree.
   Mix well.
- Add the mango mixture to whipped cream. Mix well until incorporated.
- Use a 7 inch cake ring, place a layer of cake and pour in mango mousse. Do take note of the corners.
  Add mango cubes and cover them with some mousse. Let it slightly set for about 10 mins in the fridge.
- Lay another cake layer and pour the remaining mousse. Let it set for 30 to 45 mins in the fridge.

Mango Glaze
- Dissolve gelatine in hot water. Mix in mango puree.
- Wait till the mousse is set and the topping is cooled, arrange sliced fruits, pour in the topping carefully.
- Let the cake chill for at least 3 hours before removing the cake ring.

* I did not pour the whole mango glaze to the mousse and just drizzled only.

I'm submitting this post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House



Sonia ~ Nasi Lemak Lover said...

Sound so fresh and good!

Awayofmind Bakery House said...

Cecilia, this must be a yummy mango mousse cake!!

Thanks for linkup with LTU!

Zoe said...

Hi Cecelia,

Your cake looks very professional made. Beautiful!


Cecilia Yap said...

Sonia - this mango mousse cake taste real good...my family love it..

Cecilia Yap said...

Tze - is yummy and now is mango season too...I have so many mangoes at home and is very cheap too..

Cecilia Yap said...

Thanks Zoe...still need more practice for the perfect cake..