Last Friday, we went to the Filipino grocery store to get our weekly "Asian" groceries. I got half kilo of Philippine Mangoes because I use it to make my California Maki. Ang half kilo ay 3pcs lang hehehe..quite expensive ~ SAR30.00 (330.00 pesos/kg)
I used one of the 3pcs for my Maki while the rest I used it to make my Mango Mousse Cake. This is actually my first time to make this, and honestly, sponge cake palang panalo na!
I got the recipe from a fellow Pinoy. Check out her website: Kusina ni Manang for the recipe.
SPONGE CAKE RECIPE
A) Meringue
Whip up until firm but soft peaks form:
2 egg whites
1/4 tsp cream of tartar ( I omitted this)
1/4 c white sugar
Set this aside and prepare the batter.
(B) Liquid Ingredients
Beat until creamy yellow:
2 egg yolks
1/8 c white sugar
Then beat in the following:
1/2 Tsp vanilla essence + 1/4 tsp McCormick mango extract (I omitted this)
1/4 cup milk
2 tbsp of vegetable oil
Then mix in the dry ingredients.
) Dry Ingredients (Sift together before adding to the liquid ingredients)
1/2 c + 2 tbsp cake flour (1/2 c will do as well; I tried both)
1/8 tsp baking soda and 1/4 tsp baking powder
Once batter is ready, fold in the meringue.
Bake at preheated oven 325ºF for 30 minutes.
Test for doneness, invert, and cool completely on a rack for at least 30 minutes before removing from the pan.
(Note: If you do not invert, the middle of the cake immediately sinks in as the cake cools off and contracts. Inverting the pan while cooling prevents sinking.)
Cut the cake in half. Place half of the cake at the bottome of a springform pan
.
Put half of the mango mousse on top of bottom cake layer and distribute well over and to the sides.
Repeat with the other cake layer.
I used one of the 3pcs for my Maki while the rest I used it to make my Mango Mousse Cake. This is actually my first time to make this, and honestly, sponge cake palang panalo na!
I got the recipe from a fellow Pinoy. Check out her website: Kusina ni Manang for the recipe.
SPONGE CAKE RECIPE
A) Meringue
Whip up until firm but soft peaks form:
2 egg whites
1/4 tsp cream of tartar ( I omitted this)
1/4 c white sugar
Set this aside and prepare the batter.
(B) Liquid Ingredients
Beat until creamy yellow:
2 egg yolks
1/8 c white sugar
Then beat in the following:
1/2 Tsp vanilla essence + 1/4 tsp McCormick mango extract (I omitted this)
1/4 cup milk
2 tbsp of vegetable oil
Then mix in the dry ingredients.
) Dry Ingredients (Sift together before adding to the liquid ingredients)
1/2 c + 2 tbsp cake flour (1/2 c will do as well; I tried both)
1/8 tsp baking soda and 1/4 tsp baking powder
Once batter is ready, fold in the meringue.
Bake at preheated oven 325ºF for 30 minutes.
Test for doneness, invert, and cool completely on a rack for at least 30 minutes before removing from the pan.
(Note: If you do not invert, the middle of the cake immediately sinks in as the cake cools off and contracts. Inverting the pan while cooling prevents sinking.)
MANGO MOUSSE RECIPE
1 packet gelatine powder
in 1/4 cup cold water
Let sit for 1 minute.
Meantime, puree 1 mango.
Heat gelatine mixture by 10-second increments (2x to 3 x) in microwave and mix to fully dissolve gelatine powder. When gelatine powder is fully dissolved, fold into mango puree.
Add 1/4 cup condensed milk ( I dded Nestle Cream for a creamier taste) . Set aside.
Get the chilled bowl and whisk and start whipping 1 cup heavy cream.
When foamy, add 3 tbsp powdered sugar. Keep whipping these ingredients until cream is fully whipped.
Fold the whipped cream into the mango-gelatine mixture.
Mango bits:
Roughly chop 1 mango flesh. Fold this into mango mousse.
in 1/4 cup cold water
Let sit for 1 minute.
Meantime, puree 1 mango.
Heat gelatine mixture by 10-second increments (2x to 3 x) in microwave and mix to fully dissolve gelatine powder. When gelatine powder is fully dissolved, fold into mango puree.
Add 1/4 cup condensed milk ( I dded Nestle Cream for a creamier taste) . Set aside.
Get the chilled bowl and whisk and start whipping 1 cup heavy cream.
When foamy, add 3 tbsp powdered sugar. Keep whipping these ingredients until cream is fully whipped.
Fold the whipped cream into the mango-gelatine mixture.
Mango bits:
Roughly chop 1 mango flesh. Fold this into mango mousse.
ASSEMBLY
Cut the cake in half. Place half of the cake at the bottome of a springform pan
. Put half of the mango mousse on top of bottom cake layer and distribute well over and to the sides.
Repeat with the other cake layer.
Note:
My mousse didn't set because the whipping cream wasn't cold when i whipped it. Still, it turned out delish! It tasted like an ice cream cake hehehe. The sponge cake tasted like "Goldilocks mamon".
Next time, I will double the sponge cake recipe for a fluffier cake.
** I don't have CAKE FLOUR available. I used substitution instead**
1 cup cake flour = 3/4 cup All Purpose Flour + 2tbsp Cornflour/cornstarch
