Mango Mousse Cake

Mango Mousse Cake

Ingredients

Egg white and caster sugar

Whisk till peak

Egg yolks and caster sugar

Fold in flour into egg yolks mixture

And fold in egg white mixture



Sponge Cake
(A)
2 Egg White
40g Caster Sugar
1/4 Tsp Cream of tartar

(B)
2 Egg Yokes
30g Caster Sugar
1/2 Tsp vanilla Essence
50 Milk (I use water)
24g Corn Oil

(C)
68g Cake Flour
1/4 Tsp Bicarbonate of Soda
(Sift Together)

1) Whisk egg white and sugar, add cream of tartar whisk till peak.
2) In another bowl, whisk egg yolks, sugar till pale and fluffy.
3) add vanilla essence, milk (water) and corn oil to egg yolk mixture then fold in the flour mixture.
4) Bake at preheated oven 150 deg for 30 minutes (7" cake pan)


Mango Mousse

Whip whipping cream and icing sugar

Dissolve gelatine powder in hot water

Pour dissolve gelatine into mango puree

And fold in whip cream into mango puree mixture

Mango Mousse
17g Gelatine Powder
60g Hot Water
350g Whipping Cream
3 Tbsp Icing Sugar

1) Whip Whipping cream with icing sugar to mousse state.
2) Dissolve gelatine powder in hot water. When gelatine powder fully dissolved add into mango puree, Mix well.




Mango Puree Topping
150g mango puree
1 Tbsp gelatin
4-1/4 Tbsp hot water

1) Dissolve gelatine in hot water, after that pour into mango puree.
2) When the mousse is set and pour on top of the cake.
3) Let the cake chill for at least 3 hours before removing the cake ring.