Thursday, April 9, 2015

Mango Mousse Cake

1) Mangoes were in season. 
2) I love Mango Mousse Cake. 
3) I was stressed from work.

 These 3 factors drove me insane enough to bake last night despite returning home late from work. I started out baking several years back with a Chocolate Banana Cake and I fell in love with baking layered cakes. I've stopped baking them since I moved out of my mum's when I got married. 

Yesterday, I decided to recreate a Mango Mousse Cake that was mango-er... one that would be close to the Bakerzin one that I adore. This is pretty close. in flavour... though the texture is slightly different. The mousse isn't as firm as that of Bakerzin but it's still good. 

This cake takes about 3 - 4 hours to bake and I'd rate it a difficulty level 3 out of 5. 

Mango Mousse Cake Recipe

This recipe yields 1 8" round cake

Sponge cake
4 eggs, room temperature (55g eggs)
100g cake flour
100g castor sugar
100g oil

Mango mousse
1 1/2 cup fresh mango puree
1 tbsp castor sugar
1 tsp lime juice
1 tbsp gelatin (You may use 1 1/2 tbsp if you want a firmer cake, especially one that needs to travel a fair bit before refrigeration is available)
1/8 cup water
1 cup whipping cream
1 cup fresh mango cubes

Mango mirror
1/2 cup mango puree
2 tbsp castor sugar
1/2 cup water
1 tbsp gelatin

Apricot glaze


Line the baking tin with baking paper

Sift the cake flour

Whisk eggs till stiff peaks


Stop when you get a rich, thick batter that resembles stiff peaks. Check out this tutorial for baking this sponge cake. After the eggs have reached stiff peaks, alternate addition of the flour and oil and fold in well.

Pour mixture into baking tin of 7". Tap the tin on the table a couple of times to rid air bubbles. Bake sponge cake in a preheated oven of 160 degree Celsius (fan mode) for 20 - 25 minutes or till toothpick comes out clean from the middle of the cake.

Slice and puree mangoes

Remove cake from oven

While cake is still hot, invert the cake and remove baking paper

Pretty cake!

Invert the cake and allow to cool

Add gelatin to water

Double boil mixture till gelatin dissolves

Squeeze fresh lime juice

To the mango puree, add gelatin mixture, sugar and lime juice. Mix well and leave in fridge to set for about 30 minutes

Whisk whipping cream till stiff peaks are formed

Stiff peaks

Fold 1/3 of the whipped cream into the puree mixture


Add remaining whipped cream and fold in

Once cake has cooled, slice off the top

Split cake into 3 layers (You may split it into 2... my cake was too tall so I used 2 of these slices and reserved the 3rd slice for another mango mousse cake)

Place cake in the middle of cake ring

Scoop/pour the mango mousse into the cake ring. Add some mango cubes

Add cake and repeat layer. Set cake in freezer for 1 hour to 1 hour 30 minutes or till surface has set

Add water to mango puree for mango mirror layer

Add sugar and gelatin. Stir well.

Double boil mixture till gelatin dissolves

Allow mixture to cool completely

Pour mango mirror layer gently onto the cake. Set in freezer for 10 - 20 minutes or till mango mirror layer has set

Remove from freezer and run the back of a paring knife along the sides of the cake ring to release cake. Decorate with strawberries brushed with apricot jam (you may mix the jam with some water [1:1] if it is too thick)

Here's a trick to keeping your cake moist! 

The cake is just so good

Have fun baking it! (: 


  1. hi cynthia....i m a fan of your many recipes :) I would like to know how to bake the sponge cake perfectly as mine usually comes out with a dome on top (irritating). Can you advise? Thanks. Cheers,veronica

    1. Hello Veronica,

      have you tried this recipe yet? Cos if you have, it's unlikely that you sponge cake has a dome in the middle. That usually occurs when the oven is too hot.

  2. Can I use all purpose flour instead of cake flour?

    1. hello,

      yes you may do so but it wont be as soft as if you were to use cake flour

  3. Hi is the cake ring adjustable to your cake size?

  4. HI Cynthia,

    May I know what brand of whipping cream should I buy that is not to sweet and can hold the cake?

    1. you can try mixing half dairy whipped cream and half non dairy whipped cream.

  5. What is a option to geletine?

    1. Hello,

      You mean alternative? Sorry but there's no alternative to it. Agar agar powder is the closest but will likely result in a cake mousse of different texture.

  6. Hello, may I know if using an 8 inch tin would result in a flatter cake? Would 6 inches be fine?

    1. Hi Genie,

      What do you mean by 'result in a flatter cake'? This is in comparison to??
      The recipe calls for a 8" pan right?

      6 inches would be fine but it'll be way too tall isn't it? And that's provided you have a cake ring that tall.. else, it'll be good to stick to 8" (: even with that, there maybe extra.

  7. Hi there! I'm looking to bake this cake tomorrow :) but I only have 9" round tins :/ will it be okay? Or will the cake be too flat? And is there a halal alternative to gelatin?

    1. Hello Natalie,

      It should be fine with a 9" tin.. You'd end up with 2 nice layers..

      There are halal gelatins in the market (: try fish gelatin (:

  8. Hi Cynthia,

    I love mango like crazy.. And I can't wait to bake yr recipe. What's the size of the cake without mousse ? What's the size of yr cake ring? Just wanna to know so I can recalculate the amount of the ingredients. Thanks for sharing. Love , brenda

  9. Hi Cynthia,

    I love mango, I can't wait to bake yr recipe tis weekend. May I know what's the size of the cake without mousse and what's size of yr cake ring? Just wanna know so I can recalculate the amount of the ingredients. Thanks for sharing this great recipe

    Love, brenda

    1. Hi Brenda,

      the sizes are all indicated in the recipe. (:

  10. Hi Cynthia,

    Would it be possible to use other fruits like raspberry? It's not really the mango season here in my country, so I'm trying to use an alternative. Thanks!


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