Mango Mousse Cake

Happy Birthday Christine!!!

We are in the mango season these two weeks in Singapore and my good friend, Christine, likes mango too. So I picked Honey Mango to try on Florence's mango mousse cake. I had lots of fun making this cake and a unbelievable sense of achievement. It was a instant success. Thanks to Florence.

However, it was really not a smooth sailing journey. Hear what I say below but do not be despaired. It is an important journey to go through. See the photos you'll agree that it is worth all the hard work.

First of all, I tried baking the orange chiffon cake 2 days in advance - that was a Tues. Texture is good but I missed out 1/2 of the sugar content. So it tasted a bit bland. Also I had hard time whisking the egg white to stiff perks. I thought something was wrong with my mixer. Somehow it cooked the egg white while whisking it. So I switch to manual mode (good work out for my arms for about 45mins). I knew something was wrong after almost an hour. So I poured the egg white in the drain and started again by using hand whisk only. Before I re-started, I studied a book which I bought last week. It gave me detailed steps with photos illustration! (I'll share the book title so that green horn like me can have a better understanding of all kinds of cake making process in detail.) Instantly, I can hand whisk the egg white to stiff perks within 15min.




Secondly, on Wed, I needed to bake a vanilla chiffon cake as cake base and needed to make the mango mousse. I was over-confident and didn't have enough mango puree to make mango mousse to fill up the whole cake. So I need to rush to the bakery supply shop again(time is ticking, stress...). Fortunately, I managed to get what I needed to fill up the cake in order to decorate the cake on the day (Thur).

The final product is quite pleasing and satisfactory. I'm surprised that I can make a cake as good looking as from a commercial/professional bakery shop. My skill needs to be refined in many areas, for example, how to add in more fillings to enhance the flavour and how to prepare a cake neatly in the kitchen (it was a big mass), also my word piping skill needs to be improved.