MANGO MOUSSE CAKE

Ingredients:

2	pc	MAGNOLIA BROWN EGGS
6	tbsp	sugar
1/2	cup	sifted cake flour
1/8	tsp	iodized fine salt
1-1/2	tbsp	BAKER'S BEST MARGARINE, melted

MOUSSE:

1	tbsp	unflavored gelatin
1	pc	ripe mango, finely chopped
3	pc	MAGNOLIA BROWN EGGS, separate egg yolks from whites
1/4 cup + 6	tbsp	sugar
1 (250 mL)	pack	MAGNOLIA ALL-PURPOSE CREAM, chilled
		orange food coloring

TOPPING:

1 (250 ml)	pack	MAGNOLIA ALL-PURPOSE CREAM, chilled
1/4	cup

Procedure:

Preheat oven to 325°F. Line a 9” removable pan with wax paper. Set aside.
Beat eggs until fluffy. Add sugar and continue beating until thick. Fold in dry ingredients and margarine. Pour batter to prepared pan and bake for 8 to 10 minutes. Let cool. Remove paper lining and place cake back into the pan.
Pour mousse on cake. Chill until set. Pipe topping over chilled mousse.

MOUSSE:

Combine gelatin, mango and 1/4 cup sugar. Heat gently until dissolved, stirring continuously while cooking. Remove from heat then add egg yolks.
In another bowl, beat egg whites until foamy. Add 6 tbsp sugar and beat until stiff. Set aside.
In a separate bowl, beat cream until stiff. Fold in mango mixture. Add beaten egg whites. Blend well. Add food color until desired color is attained.

TOPPING:

Whip cream until double in volume.
Add confectioner’s sugar and beat until stiff.

Share This Recipe

By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.