Posts tagged cake
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.


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

Gel Layer

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.


Now that I’ve made these I’m asking myself what took me so long? They are easy (if a little persnickety) and you end up with a four bite little cake, with crispy edges and lovely middle. The thing, the tell, if you’ve gotten it right is a hump in the middle. Plan on letting the dough rest at least 20 minutes before baking.

2 eggs

2/3 cup sugar

1 teaspoon vanilla

1/2 teaspoon lemon zest

pinch of salt

1 cup flour

10 tablespoons butter, melted, browned if you’re willing

powdered sugar for sprinkling

Put the butter on to brown. Do not allow it to burn.

Take a teaspoon of the melted butter and a half teaspoon of flour, combine and brush on to your Madeleine pan. Or spray with cooking spray, but the butter tastes better.

In a bowl combine the eggs and sugar. Beat until the granules of sugar are dissolved and the eggs are light in color. Add the vanilla, zest, salt and flour. Mix until just combined. Add the the melted butter. I scrape in the brown bits. I mix all of this by hand, fyi.

Cover and chill. Chill your pan as well. Preheat oven to 375 degrees.

I use a purple, #40, 7/8th of an ounce, 1.75 tablespoon, disher. Our use 2 scant tablespoons of batter. It’s thick but oozes to fill the mold. With my pan, this recipe makes 18 little cakes.

Bake 14 minutes, press the hump to make sure they are done. Let cool 2 minutes in the pan then push out the cakes onto a cooling rack.

Lemon Cake of Cakes

Zoe wanted Lemon Cake for her 16th Birthday. S I X T E E N !


I should be so lucky that she wants a homemade cake. All of my so so attempts haven't put her off. She actually prefers them to store bought mixes so that a win. 

I used 3 6-inch pans. I couldn't find a recipe that I thought would make the right amount of batter so I created this one myself. 

0.5 cup whole milk yogurt

1.5 cup sugar

3 eggs

2 cups flour

1 teaspoon baking soda

0.50 teaspoon salt

zest of 1 lemon

0.25 cup fresh lemon juice

0.50 cup oil

Parchment line 3 6-inch pans, or 2 9-inch pans. Spray with oil. Preheat oven 350 degrees

In a bowl combine the yogurt, sugar, and eggs. Mix until the sugar is dissolved. Combine the flour, soda, and salt. Add half to the sugar. Combine the juice and oil together, put half into the batter. Add the remaining flour, mix, ad the last of the oil and lemon juice. Mix about 2 minutes longer on high speed. 

Pour into pans and bake 35-40 minutes until a tester inserted comes out clean. Cool and frost. 



Lemon cake's alright.