I used to abhor mangoes. No, seriously. I hated it more than any fruit in the world. I can't remember when I started embracing mangoes but I'm glad I did because this mango mousse cake is a keeper. In this month alone I've baked it not once, not twice, but thrice. The first time I made it, I only tasted a morsel before dad's friends swallowed it whole - I knew I should've baked a bigger cake.
This is one of those recipes where I get put my techniques to test - getting the perfect stiff peaks, thick ribbons of egg yolks, folding off egg whites oh the horror. I also had to be super precise, which, if you know me, is not one of my forte. Cheers to haphazard bakers!
And evidently, I am horrible at frosting, decorating whatsoever, and so I delusionally for the greater good, describe my cakes as 'rustic' and 'homemade'. But hey look! The inside isn't half as bad as the rims!
Since mangoes aren't seasonal fruits, lest you're looking for a specific species of mangoes (which will be quite stupid in this case since you're mushing it all up into puree and sweetening it to your taste and by the way, 300g of mango puree is about 2 large mangoes), you can bake this gorgeous cake all year round.
In Asia, mango cakes are extremely common. I don't know about the States but I do know that whoever tries out this recipe will love it and head back for a second serving -- just like I did.
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Download my recipe card here.
Download my recipe card here.
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Recipe loosely adapted from Allthatmatters2rei
p.s For those wonder how I stuck my chopped walnuts on the top, I had some leftover mango puree which I brushed incredibly thin on the top layer of the cake so it doesn't show too much colour.
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OH MY DAWN THIS LOOKS AMAZING ^^ =9
ReplyDeletethanks alethea! i would've brought it to school but it would've melted :(
DeleteThat looks delicious! I would love to make that, unfortunately mangoes here aren't as available as in Singapore.. They are expensive and not guaranteed sweet and juicy. :( *jealous*
ReplyDeleteThanks Gail! I hope you find some inexpensive mangoes at your local farmer's market. Btw, love the apple jelly on your blog. They're so creative!
DeleteHi Dawn, I've tried making this cake last Saturday. Can I confirm 3 eggs is only for a layer of the sponge cake because sponge cakes normally is made using 6 eggs? Reason why I am asking is because my 3-eggs sponge cakes came out very thin but they are incredibly moist and soft. As I want to make 2 layers sponge cakes with mango mousse so I baked another 6 eggs sponge cakes. The mango mousse is very nice and I didn't add any sugar in it. Overall the cake is a success as my family likes it. Thanks for the recipe!
ReplyDeleteHi dear I actually only used 2 eggs. What was the size of the pan you used? I used an 8" and it didn't come out very thin. Perhaps you could use a smaller pan? Also, a 6-egg sponge cake would be substantially richer than a 2-egg sponge cake. I'm so glad your family liked the cake!
DeleteHi Dawn, tks for your reply! I used 8 inch cake pan. Can I know why the cake didn't rise up as thick as expected?
ReplyDeletehmmm.. the only reason i can think of so far is that the egg whites weren't beaten enough, and so the amount of air trapped wasn't adequate to maximize the rise. make sure that your egg whites are at room temp to maximize its ability to whip to its full volume!
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