Happy Birthday to ME!
Haha I'm quite amused by this myself but I actually baked myself a birthday cake! I've been so soooo busy over the past two months that I hardly had time to rest, much less for baking. I probably did some simple bakes like financiers and chiffon cakes but didn't have the extra motivation or energy to take pictures and post them up here...haha.
Anyway, this year's birthday was a blast! Most of it made awesome by a very special someone. I really appreciate the thought and effort that goes into the little details, to make this occasion an extra special one for me. God is really really good, I had awesome company to celebrate my birthday with, and have extraordinary memories for keeps too! I wish I can slowly savour every moment, every person, every experience :).
Because this was a "rushed" cake given my pretty crazy schedule, I decided to go with a simple Mango Mousse Cake. Mum bought some really sweet and juicy mangoes a while ago and I decided to go with what I had on hand instead of the initially-planned Fruit Rouges cake. I put this together in under 3 hours and I think it looks pretty decent!
For today's dinner, I went to The Line at Shangri-La Hotel with my family. We are so stuffed that we can't even eat one more slice of cake! I guess we'll have to wait till tomorrow to cut the cake then...hence no pictures of the sliced cake as of now. I made this using a much-raved about recipe from Rei's blog. I tested the mousse and it tasted good! I hope the overall cake will taste alright too!
Ooh...I can't resist sharing these pretty pink tulips I received for my birthday with you too...so lovely!
I am submitting the Mango Mouse Cake to Aspiring Bakers#5 - Fruity March ( Mar2011) hosted by Jess from Bakericious. Recipe follows...
Mango Mousse Cake
adapted from All The Matters
[Sponge Cake ](A)
2 egg whites
40g fine sugar
2 egg yolks
30g fine sugar
1/2 tsp vanilla essence
24g corn oil
68g cake flour (sifted)
1/4 Tsp bicarbonate of soda (sifted)
[Mango Mousse]8g gelatine sheets
25g hot water
150g whipping cream
1.5 tbsp icing sugar
200g mango puree (if refrigerated, bring to room temperature)
140g diced mango
100g mango puree (bring to room temperature)
3 gelatin sheets
3 tbsp boiling water
1) Prepare and line a 7 x 7 inch baking tin. In a clean bowl, whisk egg white until foamy. Slowly add sugar and whisk till stiff peak form.
2) In another bowl, whisk egg yolks and sugar till pale and fluffy.
3) Add vanilla essence, milk and corn oil to egg yolk mixture then fold in the sifted flour mixture.
4) Fold in the egg yolk mixture into egg white mixture.
5) Bake at 150°C for around 30 minutes or till skewer comes clean. Let the cake cool and slice horizontally 2 slices and trim them into 6 x 6 inch square.
[Mango Mousse]1) In a mixing bowl, whip whipping cream with icing sugar to soft peak state. Refrigerate to chill.
2) In a small bowl, dissolve gelatine sheets in hot water. When the gelatine is fully dissolved, add to mango puree. Add rum to the mixture. Mix well.
3) Add the mango mixture to whipped cream. Mix well until incorporated.
4) Use a 7 x 7 inch cake ring, place a layer of cake and pour in mango mousse, or use a large piping tip to pipe the mixture. Do take note of the corners. Add mango cubes and cover them with some mousse. Let it slighty set for about 10 minutes in the fridge.
5) Lay another cake layer and pour the remaining mousse. Let it set for 30 to 45 minutes in the fridge.
6) Dissolve gelatine in hot water. Mix in mango puree. Wait till the mousse is set and the topping is cooled, arrange sliced fruits, if using, pour in the topping carefully. Let the cake chill for at least 3 hours before removing the cake ring.
Yields a 7 by 7 inch square cake.