Monday, April 30, 2007

My Mango Cake

Just completed a mango cake for my cousin. Just something simple nothing elaborated about it.

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Photo Sharing and Video Hosting at Photobucket

MANGO MIRROR CAKE

Ingredients for spongecake:
90 gm unsalted butter melted
100 gm caster sugar
100 gm cake flour
4 eggs
20 gm water
12 gm spongecake stablilizer

Method
Preheat the oven to 200°C. Pour everything into a mixing except butter. Beat on high until mixture is white and creamy. Add the melted butter and mix well. Pour into a 8 inch baking tray and bake for 15 to 20 mins. When cake is cool, slice into two layers.

Ingredients for mango mousse
450 gm of mango puree
20 gm of gelatine powder
½ tsp of mango essence
a little yellow colouring
450 gm of whipped up diary cream (millac)

Boil mango puree and gelatine until gelatine dissolve. Leave it in fridge to cool down. When cool, add essence and colouring. Add in whipped cream and mix well. Keep aside for later use.

Assembling of cake:
Use cling wrap to wrap tightly a 8 inch square or round cake ring. Place a cake board below the ring to support it. Place a layer of spongecake into the cake ring. Pour half of the mango mousse into ring. Continue with the other layer of cake and the other half of the mango mousse. Gently tap the cake ring to even out the mousse. Leave it to harden in the freezer for a few hours. After that you can proceed to pour the mango mirror on top and refrigerate further until mango mirror sets. Unmould and serve.

Ingredients for mango mirror
125 gm water (if making clear layer, use 225 gm of water)
100 gm mango puree
45 gm sugar
9 gm gelatine powder
a few drops of yellow colouring

Bring everything to a boil and make sure gelatine is dissolved. Strain mixture and leave it to cool down slightly. Pour over top of cake and refrigerate until set.

14 comments:

Anonymous said...

Hi Lee Lee
Can share your recipe

May

Anonymous said...

Wow .... the cake look so nice !!! thump up ....:)
Michelle

Anonymous said...

pls can you share the recipe? looks yum!

Hugbear said...

Ok I will post it up for you.

Elyn said...

Hi LeeLee,
Thanks for sharing the hoon kuey recipe, have been looking for it :)

Anonymous said...

Hi,

Thanks for the recipe. Do we split the sponge cake into half then sandwich the mousse in between? Also the mirror will only cover the top right? Will not flow to cover the sides like a ganache right?

Thanks in advance for your reply.

Regards,
Jess

Elizabeth said...

Hi Lee Lee,

For the mango topping, can i use gelatime leaves instead ? How much to use ? For the mousse,don't need any sugar ?

Tks,
elizabeth :)

Hugbear said...

Hi Elizabeth, you can replace with gelatine leaves but I hardly use gelatine leaves so I am not too sure how much to replace.

For the mousse, the mango puree I used is sweeten, so I did not add any more sugar.

Anonymous said...

Hi hugbear, i tried this recipe out but unfortunately my cake didnt turn out nice. Is there actually anyway to convert your measurements to tbsp or oz instead of gm?

The cake that i baked actually sink. Could it be because i didn't beat it enough?

Hope to hear from you.

Regards,
Wan

grace said...

Wow! this really looks great! adding you to my link...

agapejen said...

Hi baking mum, I tried your recipe for sponge cake yesterday and it was a great success!. The cake rise so nicely and is so spongy.
I have actually tired other sponge cake recipe and theirs have not turned out to be so sucessful.. plus yours is so easy, just pout in everything and whisk!
You are a genius

Anonymous said...

Hi
Thanks for sharing your recipe. I noticed that you have only 100gm for the cake flour. Is this a typo error? It seems too little flour to go with 100gm of sugar.

Hugbear said...

100g cake flour is correct.

Anonymous said...

Hi baking Mum,

I can't seems to view the photo of your mango mirror cake which i was able to do so last time. Any advice ?

Tibits1

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