Sheetal Kamat

At Hardik and Shweni's farewell party, there was this mango mousse cake that I liked a lot. The first bite into it and I wanted to make my own cake :) In fact the cake was such a hit that people wanted to leave Seattle so that they get farewell and this cake :) When everybody were talking about this, I was quite and when they turned to me, somebody mentioned: "No, Sheetal doesn't need to leave Seattle, she will make it herself :)". I thought the expectations from me are rising, so i didn't say anything that time, but that was the very moment I had decided to try this out over weekend itself. The one we ate had used artificial mango flavor, I decided to use using Alphonso mango pulp, the taste has come out really well. Now I just need to invite all the party attendees to validate if Cake is at least as good as the one they had got :)

Mango Mousse Cake
1 Cup Maida
3 Eggs
200g Cream Cheese
3 Cup Whipping Cream
5 Cup Alphonso Mango Pulp
1 Spoon Corn Starch
2 Spoon Milk Powder
1/4 Spoon Baking Powder
1.75 Cup Sugar
4 Spoon Gelatin
4 Spoon Lemon Juice
2 Spoon Oil
1.25 Spoon Vanilla Essence
1/4 Spoon Salt

  • Preheat oven at 350F/175C.
  • Sieve through Maida, corn starch 5 times. Add in milk powder, baking powder and sieve couple of times. Keep aside
  • In a standing mixer whip egg whites and salt together till foamy.
  • Add in 1/4 Cup Sugar and whip till peaks can hold. Keep aside.
  • In a bowl whisk egg yolks, 1/2 Spoon Vanilla Essence and 1/4 cup Sugar and whisk till sugar dissolves.
  • Add in oil and another 1/2 spoon Vanilla Essence and whisk for 30 seconds.
  • Carefully fold in egg whites.
  • Fold in Maida mixture 1/3rd at a time. Don't over stir.
  • Line the springform or any 9inch round baking pan with parchment paper, grease it and pour in the batter.
  • Bake the cake in oven at 350F/175C for 20 minutes.
  • Immediately take out the cake on the wire-rack and let it cool down.
  • In the mean time, in a pan heat 1/4 Cup Sugar and 1/4 Cup Water together with stirring till it boils. Let it cook for another 2-3 minutes and then take off the heat. Add in 1/4 Spoon Vanilla Essence and let the mixture cool down a bit.
  • While the sugar syrup is cooling down, in a bowl whip cream cheese, 1 cup sugar and 2 spoon lemon juice together till soft.
  • Heat 1/4 Cup Water in microwave for 1 minute. Add in 2 spoon gelatin and mix till it dissolves completely. Whip it in cream cheese mixture.
  • In separate bowl, whip whipping cream till its fluffy and can hold peaks. Fold it in the cream cheese mixture.
  • Fold in 3 cup mango pulp till mixture is smooth consistency.
  • Now divide the cake into two layers. Put one layer at bottom of the 9inch springform pan. Brush 1/2 of sugar syrup over the cake. Pour in half of mango cream mixture. smooth it with spatula. Put the second layer of cake, brush it with remaining sugar syrup. Pour remaining mango cream mixture and smooth it with spatula. Refrigerate for 1 hour.
  • After the cake has refrigerated for 45 minutes, take remaining 2 cup mango puree in bowl, add in 2 spoon lemon juice and heat it over medium flame. Cook the mixture till its hot, don't let it boil or you will loose the flavor. Take off heat.
  • In a bowl microwave 1/4 cup of water for 1 minute. Add in remaining 2 spoon gelatin and let it dissolve completely. Mix this mixture in mango puree and stir thoroughly. Let it stand still so that its warm to touch. Stir the mixture again.
  • Take off the cake from refrigerator and pour the mango puree over all over the cake. It should form uniform layer over the cake.
  • Refrigerate for at least 8 hours before serving. Remove the ring, decorate with fruits and cut into pieces.

The second layer of cake if is of same diameter as the spring form cake, cut its side so that when you remove the cake there is only base layer visible. My cake was fluffy in the middle so when i cut it into two layers, the top one was automatically less in diameter so worked out perfect.
If you let the cake cool out in pan itself, it will stick to the pan so it is very important to flip it on wire-rack immediately.
I have used mango pulp which is sweetened hence if you are using fresh mango puree then sweeten it with sugar.
Even though process looks lengthy, after first try you will know that the process isn't tedious. Once you know what to do, it is easier and off course the end result is mind blowing :)

  1. Ajoy Nandi said...

    turned out very nice !

  2. Oh my God!! This is a stunning one; to say, one of the best home-made cakes I've come across till date. For a moment, I could not believe that this is not store-bought. :)
    The process looks really really long, but I believe on your words, and hence I'm in for trying this soon.
    It's a honor to have this entry in my event; this is like a show stopper! :)
    I'm looking forward for many more delights like this for the event, Sheetal! :)

  3. @Anjali Thank you so much. Even though the process looks long, it really isn't. Most of it goes parallely and after first attempt, you know whats next and how long you will take so you get to plan accordinly.

    When I made this again on sunday, it was efficient work and beautiful outcome :)

  4. Sumee said...

    Hey Sheetal, very nice click. i make the mango mousse too. Adding it to the cake is a great idea. will try it out.

  5. Anonymous said...


    Is there a good substitute for the eggs in the cake making process.


  6. Instead of using this cake you could use any egg-less cake. I have this which is chocolate flavor you could try the non chocolate version by substituting coca powder with all purpose flour in that recipe

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