Hey guys, sorry this post is a bit late. Last Sunday was my friend Olga’s birthday. I love Olga! We call her our mommy because she always knows what to do and is very mom-like. Now she’s 18! I wanted to make her a cake for her birthday but I didn’t know what type. Olga told me her favorite type of cake was a mango mousse cake. There are a lot of Asian bakeries around where I live that sell delicious cakes that are very light because they are made with sponge cake and different flavors of mousse. I’ve never made a mousse cake before but decided to give it a show for one of my dear friends. Now finding the recipe was a bit challenging. Normally I just go to all recipes and search but this time since it was an uncommon recipe, I tried my trusty friend Google. Up popped a link for one of my favorite websites, Novice Baker. I was so relieved because this is a site which I am familiar with and the recipe did look too difficult. Since it’s still somewhat winter mangoes were a bit on the more expensive side, about $1.50 for one. This recipe also called for gelatin powder which I’ve never used before in the mousse and in the mirror. I had leftover whipping cream so I just beat the cream until it become whip cream and frosted the sides of the cake with it. It seems like my friends really enjoyed it and Olga really enjoyed her surprise gift which was a car radio.
Mangoes ready to be pureed. Note I’ve never really cute mango slices before so I attempted to cut the mango into pieces which was extremely difficult and time consuming since the mango was so slippery! Next time I’ll just cut it the “Asian” way, which is cut off one side and make squares.
Combining all the ingredients. Ever since my mom accidentally broke our our food processor I’ve been having to use the blender. Somehow it didn’t blend the mangoes well enough so there were some small mango pieces.
Foolproof Sponge Cake
adapted from Christopher Kimball’sThe Kitchen Detective
Softened unsalted butter for the pans
1/2 cup cake flour
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon table salt
2 tablespoons milk
4 tablespoons unsalted butter
1/2 teaspoon vanilla extract
5 large eggs, at room temperature
3/4 cup granulated sugar
1/4 teaspoon cream of tartar
Adjust an oven rack to the lower-middle position and heat the oven to 350°F (175°C). Grease two 8-or-9-inch cake pans and cover pan bottoms with rounds of parchment paper.
Whisk/sieve the flours, baking powder, and salt together in a medium bowl and set aside. Heat the milk and butter in a small saucepan over low heat until the butter melts. Take the sauce pan off the heat and add in vanilla extract; keep the mixture covered and warm.
Separate the eggs, placing the whites in the bowl of a standing mixer fitted with the whisk attachment (or a large mixing bowl if using a hand mixer or whisk) and reserving the yolks in a small bowl. Beat the whites on high speed until foamy. Gradually add 6 tablespoons of the sugar and the cream of tartar and continue to beat the whites to soft, moist peaks. If using a standing mixer transfer the beaten egg whites to a large bowl and add the egg yolks to the standing mixer bowl (you don’t need to clean the bowl).
Beat the egg yolks with the remaining 6 tablespoons sugar on medium-high speed until the mixture is very thick and turns a pale lemon color, about 5 minutes. Add in the beaten egg whites to the yolks, but do not mix.
Sprinkle/sieve the flour mixture over the egg whites and mix on low speed for 10 seconds. Remove the bowl from the mixer, make a well in one side of the batter and pour the melted butter mixture into the bowl. Fold gently with a large rubber spatula until the batter shows no trace of flour and the whites and yolks are evenly mixed, about 8 strokes. Also make sure that you have incorporated the butter into the mixture. There should not be visible grease/oil as you pour the mixture into the cake pans.
Immediately pour the batter into the prepared pans. Bake until the cake tops are light brown and feel firm and spring back when touched, about 16 to 18 minutes for 9-inch cake pans and 20 to 22 minutes for 8-inch cake pans.
Cool completely on racks. Run a thin knife around the inside of the cake pans and then invert them onto the racks (or onto cardboard rounds or tart pan bottoms) to release the cakes from the pans. Remove the parchment paper.
To make the Mango Mascarpone Mousse
2 cups mango puree, from 2 large ripe mango
1 teaspoon of lime juice
3/4 cup heavy cream,
3/4 cup mascarpone,
1 (1/4oz)pack of gelatin powder,
1/4 cup sugar or more to taste
Puree flesh of 2 large mango in a blender to obtain 2 cups of mango puree. Add in the lime juice.
Sprinkle the gelatin powder in 1/4 cup of water, set aside for 5 minutes. After that, heat the mixture in microwave for 10 second, until the gelatin has dissolved.
Using the whisk attachment of a stand mixer/hand mixer, beat the mascarpone and sugar until it becomes light, add in the mango puree mixture and beat for another 3 minutes to combine. Taste, make sure that it’s slightly sweeter than how you would like the mousse, keep in mind that the heavy cream fold in later will somehow dilute the flavor. Add in extra sugar, one tablespoon at a time until the desired sweetness. Pour the mango-mascarpone mixture to another big bowl, gently stir in the gelatin mixture. Mix well to combine.
Without washing the whisk attachment and mixing bowl, beat heavy cream until medium peak form. Fold the heavy cream into the mango mascarpone mixture.
Using a 8/9-inch sprinform pan or ring, layer one sponge cake at the bottom of the pan, and pour half of the mousse in. Use an offset spatula to smoothen the mousse. Next, layer the second sponge cake on top of the mousse. Follow by the remaining mousse. Cover the mousse with saran wrap and chill the cake while preparing the mirror.
To make the Mango Mirror:
1 cup of mango puree, from one ripe mango
1/2 teaspoon lime juice
2 to 3 tablespoons granulated sugar
1/2 a pouch of gelatin powder
Sprinkle the gelatin powder in 1/4 cup of water, set aside for 5 minutes. When the gelatin is softened, microwave the mixture for 10 seconds, until the gelatin has fully dissolved.
In a medium bowl, combine 1 cup of mango puree with 1/2 teaspoon of lime juice and 2 to 3 tablespoons of sugar, to taste. Mix in the gelatin powder. Once the mirror is made, immediately pour on top of the mousse. Chill in fridge for at least 4 hours.
Whip Cream from All Recipes
1/2 cup heavy whipping cream
1 tablespoon and 1-1/2 teaspoons confectioners’ sugar
1/4 teaspoon vanilla extract
In a chilled small mixing bowl and with chilled beaters, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until soft peaks form. Store in the refrigerator.
My friends kept on commented on how light the cake was. My mousse was very creamy and the whip cream complemented the cake very well. Though I was so full from eating pasta, oatmeal cookies. Safa’s brownies, and the delicious tres leches cake I made room for this cake. At first I thought the mango wouldn’t be very strong but when I took a bite the mango flavor was there and it wasn’t too heavy. Overall the cake was very refreshing and a nice trip from the normal rich chocolate cakes I make.