Sweet Decadenze

Recently, there has been sort of a mango mousse cake frenzy on a local baking forum (which I am fortunate to be a member of).  Because the mango mousse cake recipe created by Jo of Karlsfoodie was such a delectable-looking one, everyone else was trying to find the perfect opportunity to try baking one.

My perfect opportunity came in the form of Mother’s Day, simply because I have a mum who is crazy over fruits.  I asked her a couple of weeks back if she was alright with a mango cake for Mother’s Day, and her simple reply was, “Any cake with lots of fruits is fine with me.”

That was easier than I expected.  However, baking and assembling the cake was anything but.  The recipe in itself is simple enough, but it is time-consuming because there are 3 different layers of the cake to prepare:- sponge cake layer, mango mousse layer and the mango ‘mirror’ layer.

Many thanks to Jo, I am able to share the recipes of both the mango mousse and ‘mirror’ layers here.  The sponge cake layer recipe was one my instructor tweaked during one of my BITC Baking Principles classes.

- The cake as it was before I messed up with the decoration. -

Sponge Cake Layer
300g cake flour
5g baking powder
12g milk powder
1g salt
250g caster sugar
255g eggs
150g water
12g emulsified gel
vanille extract, to taste
75g vegetable oil

1. Preheat oven to 180°C.
2. Line a 12×16 inch baking sheet with baking paper.
3. Sift together the flour, baking powder, milk powder and salt.  Set aside.
4. Whisk together the sugar, eggs, water, emlusified gel and vanilla in a large mixing bowl for about 8 mins on medium speed.
5. Fold the sieved ingredients into the whisked batter in 3 portions till well-incorporated.
6. Fold the vegetable oil into the batter in 2 portions till well-incorporated.
7. Pour the batter onto the prepared sheet and bake for about 20 minutes or until a toothpick inserted into a few spots comes out clean.
8. Lift the sponge cake by the baking paper onto the cooling rack to cool completely before working on it.

Mango Mousse Layer
20g gelatine powder
60ml hot water
360g whipping cream
330g mango pureé
1 1/2 tbsp lemon juice
mango cubes, optional

1. Soak the gelatine in water.  Dissolve over hot water bath.  Set aside. 
2. Whip the whipping cream till medium peaks form.
3. Fold in the mango pureé to the whipped cream gently .
4. Add in the gelatine mixture and lemon juice.
5. Add in the mango cube, if desired.

Mango ‘Mirror’
1 tbsp gelatine powder
50ml hot water
150g mango pureé
some mango slices, optional

1. (This layer should be made only when the basic cake has been sent to chill till almost set.  I doubled the recipe above because I prefer a thicker layer.  See Assembly Instructions.) 
2. Soak and dissolve the gelatine in hot water.  Set aside to cool.
3. Add the cooled gelatine mixture to the mango puree in a medium bowl and mix till well-incorporated.

Assembly Instructions:

1. Prepare 8×8 inch square cake ring with a 9×9 inch cake board below. 
2. Cut out two 8×8 inch sponge cakes (slightly smaller to fit into the cake ring).  Put one piece into the cake ring.
3. Pour in half the amount of mango mousse onto the cake layer.
4. Gently place the second piece of sponge cake onto the mousse layer.
5. Pour in the remaining half amount of mango mousse onto the cake layer.
6. Let the cake chill in the refrigerator until almost set.
7. Make the mango ‘mirror’ layer.
8. (optional) Lay the mango slices on the cake before pouring the mango ‘mirror’ gently on top.
9. Chill overnight till set.

This cake is by far the most complicated cake I’ve ever made at home.  And I almost went into cardiac arrest when I realised that I do not have a cooling rack as big as the 12×16 inch cake I’d baked.  Thank goodness two small-sized cooling racks placed side by side was sufficient for the cake.

I really did not do justice to the recipe.  A bad decision to make a second layer of ‘mirror’ just spoilt the glossy surface it was supposed to have.  But oh well, everyone has their good and bad days, including myself.  I contemplated not putting up any picture of the cake, but finally decided against it.  Doing so would be going against my principle of sharing both my baking joys and woes.  I have learnt from a bad decision, and I want to share this experience with those who will be trying out this cake.

On a side note, I’d forgotten how good the sponge cake which the recipe yields tasted (since my BITC class about a year ago).  After this cake, I think I will be looking into making some swiss rolls. :)