Mango Mousse Cake

Ingredients

1. Sponge cake
2. Sugar Syrup
3. Mango Mousse
4. Mango Piece for Decoration

1 .Sponge Cake

Ingredients

• Egg - 4, separated

• Sugar -1/2 cup

• All purpose flour -1 cup

• Vanilla Essence - 1 teaspoon

• Baking Powder – ¾ tsp

• Soda Bicarbonate – ¼ tsp

Method

Preheat oven to 250 degrees. Grease and flour the baking dish

Sift all purpose flour with baking powder and bicarbonate of soda .

Beat butter and powdered sugar in a bowl ,when it becomes very soft add egg yolks one by one and beat well.

Then add sifted all purpose flour and vanilla essence ,then mix properly.

Beat the egg whites until stiff, and then add to the flour mix with a wooden spatula


Then pour the batter to the greased baking dish

Then bake the cake in a preheated oven for 20 – 25 min (dependent upon the size), until an inserted wooden pick comes out clean.

(We can prepare either a big cake or two separate cakes. If it is big make splits 2 or 3 layer for mango mousse filling) 

2.For the Syrup:

Ingredients

• Sugar- 1 cup
• Water- 1 cup
• Orange essence – 1tsp
• Vanilla essence - 1 tsp

Method

Bring the sugar and water to a boil, and boil for 2 minutes.

Remove from heat and let cool briefly. Add both the essence

Generously brush the bottom and inside walls of the spring form pan with melted butter. Place one circle of cake in the bottom of the pan, trimming to fit if necessary. Brush cake generously with syrup.

Brush the plain sides of the bands of cake with syrup, and place them in the pan so that the visible stripes face outward and are pressed against the sides of the pan. Trim them so that they fit tightly into the pan, completely lining the sides.

3.For the Mango Mousse:

Ingredients

• Egg whites -2
•  Sugar- 3/4 cup
• Water -1/4 cup
• Fresh mango – 2 (Chopped)
• Lime juice – from 2 lemon
• Whipping cream -1 1/2 cup
• Gelatin- 1tbs

Method

 Puree the mango with the lime juice until smooth. Strain and set aside.

In a bowl, sprinkle the gelatin over 1/4 cup of water and let rest for 5 minutes. Place the bowl over a pot of simmering water (do not let bowl touch the water) and stir until gelatin is dissolved. Stir the mango puree into the gelatin until well mixed. Strain once more. Set aside.

Bring the 3/4 cup of sugar and 1/4 cup water to boil in a small saucepan.

In a bowl, beat the egg whites until stiff. Leave the mixer on the lowest speed until the sugar syrup reaches 120 degrees Celsius. Remove from heat and slowly pour the sugar into the egg whites while beating them.

When the egg whites are stiff and shiny (meringue),

Stir 1/4 cup of the egg whites into the mango purée. Fold this mixture back into the meringue.

Beat the whipping cream until soft peaks form. Gently fold the whipping cream into the egg white/mango mixture.

4.Fill the cake with  mango mousse

Fill cake halfway with the mousse mixture. 

Spread some Mango pieces

Place the other circle of cake on top. Brush generously with the rest of the syrup.

Fill the spring form pan to the top with the mousse, and use a long spatula or the flat side of a knife to smooth across the top, level with top of the pan.

Place cake in freezer for 2-3 hours.

Remove cake and place on serving platter. Using a hairdryer, gently warm the outside of the spring form pan. Carefully open the band of the pan slightly, and lift the sides up and off the cake.

Decorate top of cake with fresh mango slices . Chill cake until ready to serve