Mango Mousse Cake for Mummy's 50th

If say for example, I were to own a bakery... I'd tell you the hardest customer I'd ever have is my Mum. She is one of the hardest person to please when it comes to sweet treats.

You see, I might be one with a sweet tooth but Mummy is very different to me. She loves curries, spice and savoury pies. She has got no specific preference when it comes to cake.

Mummy ain't no big fan of chocolate, neither does she like berries. She only fancies Malaysia local fruits like durian, mango, rambutan, jambu, mangosteen and pineapple... you get the jazz.

When I was trying to brainstorm ideas on what birthday cake to make for her, I had to eliminate chocolate and berries which narrowed down my options a fair bit.

I decided on Mango Mousse cake in the end, but to me, it was quite a challenge. I was fearful - I mean, I had to use canned mangoes, it was my first time making mousse, and a proper sponge cake.

You have no idea how skeptical I really was. This could turn out terribly wrong and Mummy might end up not having a cake! :|

Right before dinner, I did chicken out thinking maybe we should go buy a cake. But I am glad I didn't, because it turned out perfectly fine.

It's a shame I couldn't get a better shot, we had the cake in the restaurant so there was no chance for me to take any pictures.

This was the last piece that I had left which was a little slouchy, but so glad the layers turned out really balanced.

If you one day want to attempt making this cake, do try this recipe! :)

Mango Mousse Cake (Makes an 8 inch square cake)
Recipe adapted from Novice Baker and Blessed Homemaker, modified by The Bakeanista

Fool proof Sponge Cake

• 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 (I used soy 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

Method

1. Adjust an oven rack to the lower-middle position and heat the oven to 175°C. Grease two 8" square cake pans and cover pan bottoms with of parchment paper.
2. Sift 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.
3. Separate the eggs, placing the whites in the bowl of a standing mixer fitted with the whisk attachment 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).
4. 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 colour, about 5 minutes. Add in the beaten egg whites to the yolks, but do not mix.
5. 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.
6. 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 as you pour the mixture into the cake pans.
7. 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 18 to 20 minutes.
8. Cool completely on racks. Run a thin knife around the inside of the cake pans and then invert them onto the racks to release the cakes from the pans. Remove the parchment paper.

Mango Mousse recipe

• 600ml Whipping cream
• 500ml Mango Puree, unsweetened
• 2 tbsp gelatine powder
• 100ml hot water

Method & To assemble

1. Dissolve gelatine in 60ml hot water. Keep warm for use later.
2. Whip cream till 70% stiff or mousse state.
3. Add gelatine solution into mango puree and mix well.
4. Add mango gelatine mixture into whipped cream and combine well.
5. Prepare a cake ring or cake pan with removable base. Put 1 layer of the sponge cake into the cake pan and top it with mango mousse filling. 
6. Put in the other cake layer and pour all the mousse over it. Chill for an hour.

Mango Puree Topping Recipe

• 1 mango, sliced thinly 
• 150ml mango puree, unsweetened
• 3 tsp gelatine powder
• 75ml hot water

Method 

• When the mousse is set, arrange sliced mango on top of mousse.
• Dissolve gelatine powder in hot water. Add gelatine mixture to mango puree and mix well. 
• Spoon the mango puree topping over the top then chill cake for at least 3 hours before serving.

And voila, you're done! :) I decorated mine with some massive strawberries I scored from the Victoria Market and used melted chocolate for the 'Happy Birthday' writing.

My family members were singing my praises. Some even asked where I bought the cake from. I am so extremely pleased they thought it really was that yummy! *beams with happiness*

This recipe is a keeper! I will definitely be making this cake again, especially that fool-proof sponge cake. ;)