Mango Mousse Cake

Mango is not my favourite fruit but when I'm seeing this lovely mango mousse cake can't even think more then a second, I must bake it. The result is absolutely fabulous, but is lot of work to do because they have three different texture. Definitely will make again....thank for the recipe.

Adapted from : Baking Library

Sponge cake( Sponge recipe adapted from 超人气香港蛋糕56款)

70gm egg yolks (4 eggs), room temperature

40gm caster sugar

4tablespoon vegetable oil

3 tablespoon water 
95gm cake flour
1/2 tsp baking powder
140gm egg whites (4 eggs), room temperature
40gm caster sugar

Method for sponge cake:

8 inch round pan

1.  Preheat oven to 160C (150C(fan) oven)
2. Sift cake flour and baking powder in a large bowl. Mix to combine.
3. Mix the egg yolks with 40gm caster sugar in another bowl and whisk the mixture until the sugar completely dissolved. Add in oil and water and stir well.
4. Add the flour mixture to the yolks mixture and mix well. Make sure the flour is evenly incorporated. Set aside.
5. Whisk egg whites on low speed. Increase speed slowly to medium until egg whites are foamy. Add the remaining 40gm caster sugar and increase speed to high. Beat until the egg whites to stiff peaks form. The whites will not drop out when the bowl is overturned.
6. Fold one third of egg whites into egg yolk mixture and lightly combine. Fold the rest of the egg whites to combine. Folding egg whites gently using balloon whisk will prevent egg whites from deflating too much.
7. Pour batter into a greased and lined 8 inch round pan and bake at 160C(150C(fan)) for 25  to 30minutes. Test using a skewer or toothpick. Cake will shrink from edges on cooling. Unmould sponge cake and leave to cool on a wire rack upright. 

Mango Mousse layers (recipe slightly modified from Do What I Like)

350gm fresh mango puree, at room temperature
350ml whipping cream, 
3 tablespoon icing sugar (vary to your liking and the sweetness of the mangoes)
17g gelatin powder soaked in 4 tbs hot water 
about 180g mango, cubed (not too big)

Method for mango mousse:

1. Whip cream until mousse state (roughly 70% stiff).  Add in icing sugar and whip on low speed to dissolve the sugar. 
2. Soak gelatin in hot water and allow to bloom for 5 minutes. Leave to cool.
3. Combine gelatin to mango puree. And fold in the whipped cream to get a smooth pale orange mango mousse.

Method to prepared the layer:

8 inch round cake ring

9 inch round cake board

1. Slice the cool sponge cake into 2 even layers using long palette knife. 
2. Place one sponge layer into a 8 inch cake ring supported by a cake board below. There should some allowance surrounding the sponge layer. Spread 100g of cubed mango over the first sponge layer. Pour half of the mango mousse over the first sponge layer. I measured the mousse by weight and divided it evenly into 2 portions. Level the mousse as evenly as possible.
3. Place the second sponge layer over the mousse layer. Spread remaining 100g cubed mango over the second sponge layer. Pour the remaining mousse mixture over the second sponge layer and level the top as evenly as possible. Place cake ring in the refrigerator and allow a chilling time of 4 hours or until mousse is firm. 

Mango Gelee Layer(recipe adapted from All that Matters)

100gm mango puree
2 teaspoon gelatin soaked in 3 tbs hot water  
100gm mango, cubed

Method for mango gelee layer:

1. Soak 2 tsp gelatin in 3tbs hot water and allow it to bloom for 5 minutes. Leave to cool. 
2. Combine cooled gelatin and mango puree. Pour it over the chilled and assembled mango mousse cake. Scatter 100g cubed mango over the mango gelee layer. Allow cake to chill until mango gelee layer is firm. 

Unmoulding finished cake: 

To unmould, wrap a warm kitchen towel around the ring or use a hairdryer to briefly heat up the exterior of the cake ring. Take care not to apply too much heat using the hairdryer. Remove cake ring slowly and steadily. Bring cake back to the refrigerator to firm up before decorating and cutting.