Mango Mousse Rose Cake

Recipe for 7″ Cake

Sponge Cake

1. Bake a sponge cake from this link. Increase the recipe by 1.3 times (use 4 eggs), bake in a 7″ round cake tin at the same temperature and time.

2. Cool and slice into 2 layers. Cling wrap and keep in fridge if not using immediately.

Mousse Ingredients

  • 300g mango puree
  • 1 tbsp lemon juice
  • 10 – 20g sugar for mango puree
  • 12g gelatin powder mixed in 20 ml hot water
  • 300 ml dairy whipping cream (> 35% fat)
  • 40g icing sugar for whipping cream

1. Start by preparing a cake ring. Wrap one side with cling wrap. Then wrap with another layer of aluminum foil. Set aside.

2. Add gelatin powder in hot water and set aside.

3. Peel and cut up 300g of mango. Add in 10g of sugar and lemon juice and blend into puree.

4. Place puree in pot and heat gently. Add in dissolved gelatin and hand whisk quickly to prevent the gelatin from forming clumps. Continue heating gently and stir till all the gelatin has dissolved. You can taste to see if more sugar is needed. Set aside to cool.

5. Whipped the whipping cream with icing sugar. Be very careful not to over whip or it will curdle.

6. I usually hand whip, freezing the bowl and whisk in advance. Then placing an ice pack below the bowl when whipping. I also return the bowl to the freezer for a while in between whipping to help it thicken.

7. Since this is for mousse, a thickened cream texture will suffice.

8. Add the cooled mango puree to the whipped cream and mix gently with spatula.

9. Now we can assemble. Place one layer of cake then pour about 300g of mousse in. Spread and make sure the mousse gets into the gap between the cake and the tin.

10. Repeat for the next layer. Then place in the fridge to chill for at least 4 hours.

Cake Rose-shaped Decor

  • 1.5 mango (weighing 500g each)
  • 1 bowl of water with 1 tbsp of lemon juice

1. I used about one and a half Australia Calypso mango which are about 500g each in total. Peel and then cut as close to the pit as possible.

2. Place mango in a bowl of water mixed with about 1 tbsp of lemon juice. This will prevent the mango from turning black later.

3. After a few minutes, take out the mango and slice thinly, then place on a kitchen towel.

4. (Make sure cake has chilled for 4 hours at least.) Use the shorter slices to form the middle part. Roll up and place in the centre of cake.

5. Continue to add slices by going round and round, overlapping each slice slightly. Alternate different height and thickness to make the Rose shape more natural.

6. Continue adding till the entire surface is covered.

7. Remove the foil and cling wrap. Place cake onto a cake board. Lift the ring gently and the cake should slide out slowly.


2 Comments Add yours

  1. Violet says:

    Hi I tried this recipe and it was great. The mousse and cake turned out well. But there is a slight problem. There is a very thin layer (of the cake) at the bottom that has a rubbery and hard texture. What is the cause of this ? Kindly advise. Thank you .


    1. oladybakes says:

      The cake? Means the batter was not mixed properly, the oil separated and sank. You can slice it away.


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