Mango Mousse Cake

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chiffon cake:

  • 4 egg yolks
  • ¼ cup sugar + ¼ cup sugar
  • ¼ cup milk
  • 1 tsp vanilla extract
  • 3 tbsp canola oil
  • ¾ cup cake flour
  • ½ tbsp baking powder
  • 4 egg whites
  • ¼ tsp cream of tartar

mango mousse:

  • 1 and ½ cup heavy whipping cream
  • 1 cup mango puree
  • 3 tbsp icing sugar
  • 1 packet knox unflavored gelatin ( 1 tbsp)
  • 50 ml water

for the mango gel topping:

  • ¾ cup mango puree
  • ½ tsp knox unflavored gelatin
  • 2 tsp water


Sponge Cake:

  1. Preheat oven to 350 F. Grease a 9 inch round pan and line the bottom with baking paper.
  2. In a bowl of stand mixer,beat egg whites until foamy and add the cream of tartar. When the eggs reach soft peaks add ¼ cup sugar in small batches until stiff peaks form.
  3. In another bowl,eat egg yolks and ¼ sugar until frothy, thicker and pale yellow in color, about 3 minutes.
  4. Add the milk, oil and vanilla and gently mix together. Sift the baking powder and the flour together over the egg yolk mixture. Mix just until smooth.
  5. Fold the egg whites into the egg yolk mixture in three batches, doing it carefully to avoid deflating the egg whites.
  6. There should be no more visible white streaks from the mixtures combined.
  7. Pour batter into the prepared pan and bake in center of preheated oven for 16-20 minutes or until a toothpick inserted at the middle of the cake comes out clean.Cake top
    should be light golden brown and it springs back when touched.
  8. Cool the cake in a wire rack for fifteen minutes. Then, turn it over into a serving plate and peel off the baking paper. Allow cake to cool completely.

Make a cake ring:

  1. Cut two pieces of wax paper with 29 by 12 inches size. ( I measured the circumference of the cake and added one inch , so 29 inches.12 inches is to give an allowance for the height that the cake will reach when the mousse and the gel is on top. Total height will NOT be 12 inches.)
  2. Tape the two wax paper together face to face so you have one 29 x 12 strip.
  3. Wrap the paper around the circumference of the cake so that the cake is encircled within two wax papers. Tape the ends using a sticky tape.

Mango Mousse:

  1. Once the cake is all set up in a cake ring, Whisk the whipping cream and icing sugar in a stand mixer until it almost reach stiff peaks.
  2. Sprinkle knox powder over 50 ml water and let sit for a minute. Heat in the microwave for 10 minutes at a time until the powder is dissolved and the liquid is clear.
  3. Pour the gelatin solution into the mango puree and stir. Once cool, add the mango puree mixture to the whipped cream and mix gently until the color is uniform.
  4. Gently pour this mixture over the cake,starting in the center and spreading to the sides. Let this set inside the fridge for at least three hours.

Mango Gel topping:

  1. Sprinkle the gelatin over the water and let stand for one minute.
  2. Microwave for 5 seconds at a time until the powder is dissolved and the liquid is clear.
  3. Add these mixture to the ¾ cup of mango puree and stir.
  4. Gently pour this mixture on the top of the mango mousse and let it spread over the entire mousse surface by slightly tilting the cake.
  5. Refrigerate for at least 2 hours to set. Finally, remove the wax paper around the cake.
  6. Store leftovers in the fridge for up to three days.

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