Mango is one of the comforting food in my household. Whenever we are tired, be it the young or the old, we will just turn to mangoes.
Mango sorbet, Mango juice, iced Mango cubes and Mango mousse cakes.
This cake was baked few weeks before the mango seasons, thus the mangoes were not in full sweetness.
Anyway, the craving for this dessert overwrites everything else.
Chocolate Sponge Cake for a 7 by 7 inch baking tin
70g all-purpose flour
7g unsweetened cocoa powder
50g caster sugar
20ml whipping cream, warm
- Preheat your oven to 180 degree C.
- Grease the cake tin of 7 inch by 7 inch and line the base with parchment paper and set aside.
- Sift the flour and cocoa together three more times and set the sifter on a plate and return the dry ingredients to the sifter. Keep at close hand.
- Whisk the egg until lighten add the sugar gradually until thick and lighten (Thick ribbon stage).
- Take 1/4 cup of batter and mix with the warm whipping cream and fold to combine.
- Sprinkle the flour mixture over the egg batter and fold to combine.
- Pour the whipping cream back and fold to combine.
- The batter will be smooth and thick.
- Pour the batter into the pan and bake the cake for 14-16 minutes.Let the cake cool and slice horizontally 2 slices and trim them into 6 x 6 inch square.
- Transfer to a rack and let cool.
8g gelatine sheets
25g hot water
150g whipping cream
1.5 tbsp icing sugar
200g mango puree (if refrigerated, bring to room temperature)
140g diced mango (depends on individual preference)
- In a small bowl, dissolve gelatine sheets in hot water. When the gelatine is fully dissolved, add to mango puree. Optional : Add rum to the mixture. Mix well.
- In a mixing bowl, whip whipping cream with icing sugar to soft peak state. Refrigerate to chill.
- Add the mango puree to whipped cream. Mix well until incorporated.
100g gelatine sheets
1 tsp rum [optional]
Put the water, corn syrup and sugar into small saucepan and bring to boil, until all the sugar dissolved, take off the heat and let the syrup cool.
Assemble the order is as above
- Use a 6 x 6 inch cake ring, place a layer of cake and sprinkle the syrup over the cake
- Pour in mango mousse, or use a large piping tip to pipe the mixture. Do take note of the corners. Add mango cubes and cover them with some mousse. Let it slighty set for about 20 minutes in the fridge.
- Lay another cake layer, sprinkle the simple syrup and pour the remaining mousse. Let it set for 30 to 45 minutes in the fridge.
150g mango puree
3g gelatin sheets
3 tbsp boiling water
200g diced mangoes (for decoration)
- Dissolve gelatine in hot water. Mix in mango puree.
- Wait till the mousse is set and the topping is cooled, arrange the diced mangoes, if using, pour in the topping carefully.
- Let the cake chill for at least 3 hours before removing the cake ring.
And yes, we end up a a pretty 6-by-6 inch square cake.