Mango Mirror Cake

I've promised someone to post Mango Mirror Cake sometime ago and this recipe has been in my folder for at least 3 months ...sorry for the long overdue.
I love mango and I can eat mango almost everyday during the mango season because mango is so refreshing and chilling. I love to make mango pudding and sometimes add mango into salads too, especially this Mango Mirror Cake is my family all time favorite.

Here is the recipe

Mango Mousse
150g Mango puree (sweetened)
13g Gelatin powder
30g Water
40g Sugar
1 tsp Mango flavor

220g Fresh whipped cream

In a pot add mango puree, water, sugar and gelatin powder together and bring to boil till gelatin and sugar dissolved.
Leave to cool in a large bowl and set aside.

Sponge Cake Ingredients
(for 1 - 8" cake round tin & 1 - 9" square baking tray)

4 Large Cold eggs
250g Optima flour
50g ice water
60g Corn oil
1 tsp Mango flavor

1 Fresh mango, cut cubes

Put all the ingredients in the mixing bowl except corn oil, beat at high speed till thick.
Lower speed and slowly add in corn oil, mix well.

  • Take out some plain batter (about 200g) and mix with some chocolate emulco and blend well.
  • Pour plain batter into 9"square (lined) tray to about 1/2 inches high and remaining plain batter to 8" round (lined) cake tin.
  • Pour the chocolate batter into piping bag and pipe straight lines on the 9" square tray.
  • Bake the 9" square tray at 180C for about 8-10 mins and 8" round cake tin for about 25 mins.
  • Remove sponge cake from tin and tray immediately after baked and leave to cool.

Mango Puree Topping
125g Mango puree (sweetened)
125g Water
1/2 tsp Gelatin powder
1/2 tsp Agar agar powder
30g Sugar

Enjoy Baking!

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