RECIPE:
A Slice of Heaven: Mango Mousse Cake
After a spicy dinner there is a craving for something sweet to mellow things down. This dessert will do just that, and then some more. Chef Sanjay Patel shows you how to make it.
(Above): Mango Mousse Cake [Photo: Siliconeer]
Ingredients:
Sponge Cake Base:
• 7 tbsp confectioner’s sugar
• 3½ tbsp vegetable oil (canola)
• 4 tbsp water
• 2 large eggs, separated
• ½ tsp vanilla
• ½ cup all purpose flour
• 1 tbsp cornstarch
• 1¼ tsp baking powder
Mango Mousse and Mango Mirror:
• 3 oz. mango or peach Jello box
• 4 oz. cool whip (regular)
• 1½ cups mango pulp
• 4 tbsp condensed milk
• ½ cup hot water
• ¾ cup mango juice (or pulp)
• 1 tbsp water
• ½ tsp lemon juice
• ½ tbsp unflavored gelatin
• 1-2 mangoes, chopped
Method:
Sponge Cake Base: Preheat oven to 350˚F. Grease the bottom of a 9 inch spring form pan. Do not grease sides. Sift cornstarch, flour, baking powder, icing sugar into a bowl. Beat the egg whites till they stand in soft peaks and keep aside. Lightly beat oil, water, yolk and vanilla together and stir in the dry ingredients. Beat until smooth. Fold the whites gently into the yolk mixture. Turn into pan and bake for about 20 minutes or until well-risen and golden brown. Leave in tin for 10 minutes, then unmold onto a cooking rack. Wash, dry and grease the same spring form pan (but it may look even nicer if you use an 8 inch pan since cake shrinks a bit). Place cake back in pan, then pour mango mousse.
Mango Mousse: Mix Jello with ½ cup hot water. Allow it to cool (but do not let it jell). In a separate container, mix 1½ cup mango pulp with 4 tbsp condensed milk (not evaporated milk but the sweet version), and then pour into cooled Jello mixture (make sure it has cooled). Mix and add the cool whip. Whip until it’s all blended.
Pour onto cake base, and then place in the freezer until it is set. You need to have the top set so that when you pour the mango mirror, it does not mix with the mousse.
Mango Mirror: Place lemon juice and water in a small bowl. Sprinkle gelatin over this mixture; set aside until spongy and soft. Put the ¾ cup mango juice (or pulp) in a small saucepan and bring to a simmer; pour over gelatin mixture and stir to dissolve gelatin. Place the bowl over a bowl of ice water and stir occasionally until the mixture is syrupy and just beings to thicken (do not let jell); remove from ice water. When mixture is syrupy, pour over mango mousse. Place in freezer overnight or for a few hours.
Final Preparation: Remove mango mousse cake from freezer again. To serve, wrap a hot towel around the outside of spring form pan for a few minutes. Run a small sharp knife tip around the edge of the mango mirror to separate it from the sides of pan. Mirror will tear when sides are unlatched if it is stuck at any point. Slowly unlatch the pan and slide it off the cake. Place cake back in fridge until it is defrosted or leave it outside about 2-3 hours prior to serving. Cut 1 or 2 mangoes into slices and place on top of mirror.
Enjoy a slice of heaven!
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Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K.
