Mango Mousse Cake
Photo by Malai Chea

Photo by Malai Chea

There’s a local bakery in Columbus, Belle’s Bread, that is Japanese with a French twist. It’s iconic and a destination. My daughter loves the Mango Mousse Cake so I thought I’d try making it. I think what I made isn’t Belle’s but it was very good and very pretty. 100% will make again.

It’s a sponge cake with a creamy mousse and a mango gel on top. I recently bought a cake ring and this was its maiden use. Would also 100% recommend.

Sponge:

2 egg whites

1 1/2 tablespoons sugar

pinch of cream of tartar

2 egg yolks

1/3 cup sugar

1 1/2 tablespoons oil

1 1/2 tablespoons water

2/3 cup flour

1/4 teaspoon baking powder

pinch of salt

1/2 teaspoon liquor or vanilla

Mousse

5 mangos very ripe (Alphonsos are best)

1/2 cup sugar

Use:

2 1/2 cups mango/sugar puree for mousse

1 1/2 cups heavy whipping cream

1 packet gelatin

1/4 cup water

Gel Layer

1 1/2 cup mango puree

1 1/2 teaspoon gelatin

2 tablespoons water

Directions:

Preheat oven 350 degrees. Whip egg whites with 1 1/2 T. sugar and cream of tartar. Set aside, but be quick about making the rest of the cake. Or whip them after you make the flour part of the batter. I just always do it this way because I only have 1 bowl. Cream yolks and 1/3 cup sugar together. Add the oil, water and vanilla. Combine well. Add the flour, baking powder and salt. Mix until combined. Fold in whipped whites in two rounds, assuring there are no streaks of white in the batter. Pour into a spring form pan that has NOT been oiled. Bake 12-14 minutes. When done run a knife around the parameter of the cake. Allow it to cool completely.

For the mousse, puree the mango and sugar for many at least 4 minutes. Taste for sweetness. There is no additional sugar so be sure it’s sweet enough.

Tightly put the cake ring around the cake. Set it on the plate you’ll use for serving.

Whip the cream stiffly, fold in the puree. Bloom the gelatin on the water for 5 minutes. Microwave 10 seconds. Make sure the gelatin is dissolved. If not microwave 5 seconds more. Allow to cool, pour into whipped cream mixture, combine well. Pour over cake, and make it very level. Chill minimally 2 hours before the next step.

Glaze:

Bloom the gelatin on the water 5 minutes. Microwave 10 seconds. Pour into the puree. Gently spoon glaze onto mousse. If you are adding fruit to the glaze now’s the time. Level carefully. Chill 6 hours or overnight.

IMG_6604.JPG
Chiffon Strawberry Cake
IMG_6492.JPG

There’s a cake that’s probably the best cake I’ve ever baked. In Central Ohio you will find Golden Delight Bakeries and they famously sell this cake. 

8 egg white  

1/4 tsp cream of tartar  

1/2 cup sugar

8-9 egg yolks

1 cup sugar  

1 tsp vanilla  

1/2 tsp salt

2 cups cake flour

2 tsp baking powder  

1/2 cup water  

1/2 cup oil

fruit

1 quart heavy whipping cream

1/2 tsp vanilla  

1 cup powdered sugar  

I tsp gelatin

3 tablespoons cold water

1/2 sheet pan, ungreased, oven 350 degrees. Whip egg whites with cream of tartar. Add 1/2 cup sugar slowly. Set aside. 

Cream yolks with remaining sugar. Whip until light in color and volume increases. Add vanilla. Mix flour with salt and baking powder. Add to yolks and sugar. Blend well. Add water and oil. Let mix 3 minutes. Fold in the whipped egg whites in 3 batches. Pour into parchment lined pan. Bake 20-22 minutes.  

When done immediately run a knife around the edge. Cool completely.  

Cut fruit and put on paper towels. Bloom gelatin on cold water. Whip cream with vanilla and powdered sugar.  Heat gelatin, cool and pour into whipped cream, combine well.  

Cut cake in half. Put a layer whipped cream on the bottom layer. Top with diced fruit. Add second layer and frost with remaining whipped cream. Decorate with fruit.  

 

 

 

Juli CarviComment
Cocoa Mocha Chocolate Chip Crinkle Cookies

This turned out better than expected so I had to capture the recipes. I made these for a thing at Zoe’s school. I was busy so I had to get it done 2 days ahead of time. I think that made them better, really. And don’t be mad at the margarine. Sometimes when experimenting with a cookie, butter is too dear or I’m moving away from an oil based recipe. I like the margarine in this cookie and I’m going to keep it there.

Cocoa Mocha Chocolate Chip Cookie Recipe

1 stick margarine, (.25 cup)

1 cup dark brown sugar

2 eggs

1 tablespoon espresso powder

2 teaspoons vanilla

1 cup flour

1 teaspoon baking powders

1/2 teaspoon salt

12 ounces chocolate chips

powdered sugar

Cream margarine, sugar, eggs, espresso powder, and vanilla together. Make sure it’s no longer grainy. Combine the flour with baking powder and salt. Add to the creamed mixture. Scrape the sides and add the chips. Don’t mix too much. The dough will be soft. Chill an hour.

Scoop into balls and roll in powdered sugar. They spread so make them roomy on the sheet. bake at 350 for 15 minutes. It’s easy to over bake a cocoa cookie since you can’t see them brown. So start checking at 13 minutes and pull them out as soon as you think they are done.