I have made mango mousse cake a few times but this time I tried a slightly different recipe and it turned out better than before.
This time I added some Italian meringue to make the mousse more smooth and silky.
Makes a 9 inch round cake
Ingredients for chiffon cake base:
104g cake flour or all-purpose flour, sifted
3/4 tsp baking powder
50g vegetable oil
1 tsp rum (optional)
4 egg yolks
4 egg whites
1/2 tsp cream of tartar
1) Preheat oven to 325 F. Line the bottom of a 9 inch springform pan with parchment (or regular pan that is at least 3 inch in height). But do not oil or butter the sides.
2) Carefully separate the yolks from the whites. Slightly whisk the yolks with 50g sugar. Add water and oil and mix well. Add sifted flour and baking powder. Mix until incorporated. Add rum and set aside.
3) Beat egg whites in a clean bowl on medium speed. Add cream of tartar and increase speed. Add sugar and continue beating until the peak is firm and shiny.
4) Spoon some whites to the yolk mixture to lighten. Fold it back to the white in 2 additions. Gently fold until no white is seen.
5) Pour the batter to the pan and bake for 30-35 minutes until a toothpick inserted comes out clean.
6) Invert the pan on a rack to cool completely.
7) Cut into two layers and trim down about 1/4 inch so that it is slightly smaller than the 9 inch springform pan.
|use ripe mangoes for full flavor|
A) Italian Meringue
37g egg white
10g/3 tsp gelatin
296g heavy cream
207g mango puree
1.5 tsp lemon juice
4 mangoes, sliced
1) Italian meringue: use a small pot to heat up sugar and water until it boils. Let it boil for approximately a minute (or until it reaches 250 F). Beat the egg white until foamy. Add the hot syrup while beating and continue to beat until stiff and shiny. Set aside.
3) Beat the heavy cream until soft peaks form. Add the puree, rum and lemon juice and mix well.
4) Add the Italian meringue and mix well. Add the hot gelatin and quickly mix until blended.
5) Put one layer of cake in the bottom of the springform pan.
8) Refrigerate until it hardens, about 2 hours.
1) The cake needs to be inverted to prevent collapsing after baking. But do not oil the side of the baking pan, otherwise it may drop out as you invert it. Make sure the pan is at least 3 inches tall for the batter to rise. Alternatively, click here to use the shock treatment.
2) The hot syrup in the Italian meringue is to disinfect the egg white.
3) Make sure the gelatin is warm when it is mixed with the cold whipped cream, otherwise it will gel up and form lumps.