mango mouuse cake 2

Same cake, different sponge

Sponge cake by Alex Goh (from Crummb)
4 eggs, separated (each egg to weigh 60g without shells)
120g castor sugar
1/4 teaspoon vanilla extract
110g plain flour
70g melted butter (must be hot when added to batter)

1. Using a hand-held mixer, whisk egg yolks till smooth. Add 20g of the sugar and vanilla and continue whisking until yolks puff up and the colour turns very pale - like the lightest shade of peach – and doesn’t turn any paler (about 2 mins).
2. In another bowl, whisk egg whites until soft peaks form. Add the remaining 100g of sugar and whisk until stiff peaks form.
3. Fold egg whites into egg yolks until just combined. Just use a rubber spatula.
4. Sieve in flour and fold in gently. Add in hot melted butter (to be safe, pour down the side of the bowl so it won’t agitate too many air bubbles) and fold in gently and quickly.
5. Pour into 8-inch round pan and bake at 190 deg C for 30 minutes. When done, cake will shrink by a few mm but still stand at a beautiful 2 inches.

Mango mousse (re-invented)
750ml mango puree / puree 2 large sweet mangoes in blender
2 tbsp orange liqueur
1 tsp lime juice
5 tsp unflavoured gelatin
50ml water
500ml of whipping cream

In bowl, combine mango puree, sugar, orange liqueur and lime juice; set aside.
In small saucepan, sprinkle gelatin over water. Let stand for 5 minutes and dissolve over medium-low heat.Stir gelatin into puree mixture.Refrigerate for about 30 minutes.
Whip cream till soft peaks and fold one-third into remaining puree.
Fold in remaining whipped cream.

Mango Gelee
150g mango puree
1 tsp lemon juice
1 Tbsp gelatin
4 Tbsp water

Dissolve gelatin and mix it in mango puree.
Pour over set mousse in cake ring and allow it to set in the fridge. (takes aound 1-2hr)

Tasting notes and learning points: I love the texture of the gelee and the lemon helps cut thru the sweetness of the cake and keeps the mango from being oxidised. The mousse turned out better than before, full of mango flavor and yet light on the palate. Adding mango cubes in the mousse helped with the flavor and texture. However, the sponge was a denser and drier than the genoise. (I'm not sure if it's because I overbaked it.) I still suck at estimating proportions, ended up with a lot of extra mousse.