Mango Mousse Cake
(recipe adapted & modify slightly from Baking Library)
Sponge cake:
70g egg yolks
40g sugar
4 Tbsp vegetable oil
3 Tbsp water
95g Blue Jacket Cake Flour
1/2 tsp baking powder
140g egg whites
40g sugar
*chiffon cake method
mousse layer:
350g mango cubes
2 Tbsp icing sugar
1 Tbsp lemon juice
1/2 tsp lemon zest
1 Tbsp gelatin bloom in 2 Tbsp water
250g fresh whipped cream
*blend mango cubes, sugar, lemon juice & zest till smooth. Microwave gelatin mixture & allow it to cool slightly. Fold the mango puree, gelatin mixture & whipped cream together till combined.
Assembly:
1. Place a sponge layer onto a 8" cake ring. Pour mousse over & add extra mango cubes. Cover with a bit more mousse before placing another layer of cake. Then top with more mousse till cake ring is full to brim.
2. Fridge for at least 4hrs.
