Mango Mousse Cake

When I think asian cake, the first thing that comes to mind is mango mousse cake, and I've already made it a couple times, the most recently made one pictured on top here. Had some fun playing around with strawberries and chocolates, but not sure about the taste of it since I did a couple variations different from the one on the bottom. This was a cake order by the way, so I don't get to eat it =[ But I'm guessing the taste should be similar since I used the same recipe. All I changed this time was putting strawberries on top, and using cake flour for a lighter sponge cake.

One important thing I find with this recipe is that the gelatine has to be melted properly, otherwise it'll turn out all bumpy like the pictue below sorta shows. This can easily be done by putting the gelatine and hot water mixture in the microwave for a couple seconds to melt the gelatine and provide a more smooth result.

But none the less, it's yummy, so that's all that matters =]

For the recipe, I used the one from All That Matters, but with a little bit of variation since that recipe is for a 7x7 cake pan whereas I used a 9in. springform pan.

The sponge cake recipe I used is the one I use for almost all recipes requiring a cake base:

1. Preheat oven to 350F, lightly butter a 9in. springform tin, line base with non-stick baking paper, and dust lightly with flour
2. Sift 1 cup of flour and a pinch of salt together twice and set aside
3. Melt 4tbsp. of butter and set aside
4. Half-fill a medium saucepan with hot water(not boiling) and set over a low heat. Put four eggs(room temperature) in a heatproof bowl which just fits into the saucepan without touching the water. Using an electric mixer, beat the eggs at medium-high speed gradually adding 2/3cup sugar, for 8-10 minutes until the mixture is very thick and pale, and leaves a ribbon trail when the beaters are lifted.
5. Remove the bowl from the saucepan and add 1/2tsp. vanilla essence and continute beating until the mixture is cool
6. Fold in the flour mixture in three batches, using a balloon whisk or metal spoon. Before the third addition of flour, stir a large spoonful of the mixture into the melted or clarified butter to lighten it, then fold the butter into the remaining mixture with the last addition of flour. Work quickly, but gently, so the mixture does not deflate.
7. Pour into the prepared tin, smoothing the top so the sides are slightly higher than the centre.
8. Bake in the oven for about 25-30 minutes until golden, and the top of the cake springs back when touched and the edge begins to strink away fro the sides of the tin. Place the cake in its tin on a wire rack to cool for 5 minutes, then invert the cake onto the rack to cool completely. Peel off the baking paper.

Here are the converted values for the mango mousse and mango puree topping, along with the recipe:

1. Slice the cake horizontally into 2 slices, and trim the edges to make the cake into an 8 inch circle.
2. In a mixing bowl, whip 1-3/4 cup of whipping cream with 4tbsp. of icing sugar to mousse state (about 80% thick, with peaks that stand up straight) Refrigerate to chill
3. In a small bowl, dissolve 3 packs of gelatine powder in 1/3 cup of boiling water. Make sure the gelatine is fully dissolved ( you may have to microwave the bowl for a couple seconds). Add 360g of mango pulp (no mango puree at supermarket, but this works fine...it comes in a 850g can usually in the oriental aisle of the supermarket). Add 1 tbsp of rum, and mix well.
4. Add the mango mixture to whipped cram. Mix well until incorporated.
5. Using the cake ring, place a layer of cake and pour in a little less than half of the mango mousse or use a large piping tip to pipe the mixture into the pan. Do take note of the corners. Add sliced up mango cubes (as much as you want) and cover them with some mousse, but make sure you leave at least half of the mousse for later. Let the cake set slightly in the fridge for 10 minutes.
6. Lay another cake layer and pour on the remaining mousse. Let set in fridge for another 30 minutes.
7. Meanwhile, dissolve 1 pack of gelatine in 1/3 cup of hot water for mango puree topping. Again, make sure the gelatine is fully dissolved. Mix in 180g of mango puree. When the topping is cooled, arrange fruit, or aloe if you want on top of the cake, then pour in the topping carefully. Let the cake chill for at least 3 hours before removing the cake ring and decorating.