Mango Mousse Cake
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.
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
5 mangos very ripe (Alphonsos are best)
1/2 cup sugar
2 1/2 cups mango/sugar puree for mousse
1 1/2 cups heavy whipping cream
1 packet gelatin
1/4 cup water
1 1/2 cup mango puree
1 1/2 teaspoon gelatin
2 tablespoons water
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.
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.