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 yummy after chilled. 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
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 flavor1 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.
- Measure the height of the round sponge cake to about 3.8cm and cut to 3 slices.
- Cut the square sponge cake into 3 slices to about the width of 5cm (the height of my cake ring is 7cm).
- Whip fresh cream to soft peak and mix into the mango mixture with a hand whisk.
- Lay the first layer of the round sponge cake at the bottom with an adjustable cake ring, size it slightly larger than the round sponge cake and place the 3 slices of square sponge cake at the side then close up the cake ring so that the cake fit nicely in the cake ring.
- Pour some mango mousse onto the sponge cake and sprinkle half of the mango cubes on top and spread evenly with the back of a spoon. Make sure the mousse fill the gap between the sponge.
- Lay the second layer of the sponge cake onto the mousse, spread mousse again and sprinkle the remaining mango cubes on top and cover with the last slice of sponge cake on top and spread remaining mousse on it.
- Use a scraper to level the top and make sure there is about 1/4 inches left at the top of the cake ring for the mango puree topping.
- Chill the cake for at least 4 hours or till overnight.
Mango Puree Topping
125g Mango puree (sweetened)
125g Water
1/2 tsp Gelatin powder
1/2 tsp Agar agar powder
30g Sugar
- Boil liquid until gelatin powder, agar agar powder and sugar dissolved.
- Cool down the mango puree a little and gently pour on top of the mango mousse cake (pour mango puree on the back of the large spoon so that the puree flows evenly on mousse cake).
- Allow the mango topping to set for about 30 mins or more in the fridge.
- Use a small sharp knife to scrape (about 1 inches deep) the side of the cake.
- Gently slide the cake ring larger to release cake.
- Finishing decorating the cake as you desire.
Enjoy Baking!
I was searching for a mango cake recipe to make for my father’s upcoming birthday. I stumbled upon this recipe and somehow was encouraged to follow this one. The cake I baked turned out to be highly delicious. My father was very happy and everyone in my home was asking for another piece. Thanks, Ann for sharing this.
Lindo, lindo, lindo!!!!!
Parabéns!
beijos,
Verônica
i love mango everything!!
Wow, endless list of wonderful comments for this amazing cake..all I can say THIS CAKE IS FANTASTIC!:)
Hi Ann
Would like to check with you on texture of the mango mirror glaze. Is it suppose to be firm like agar agar (firm but not hard and crunchy)? Mine was gooey. Your advise would be greatly appreciated. Thanks
This one looks really nice! And the surface is really smooth like a mirror! Yummy!
HI! Do you bloom the gelatin in the water before adding it to the pot? Or is it better to just add the powder to the rest of the ingredients int the pot for the mousse? Gorgeous cake, by the way!
Dear Ann, for the sponge cake, is the sugar missing? There's eggs, optimal flour, corm oil, etc…but no sugar, is it right? Pls help me, I am actually about to bake this now! Thanks so much Ann!
what a lovely cake you make,…oh yes it's look so delicious not to said hard work too!! I CAN JUST ADMIRE from far!! lol!
Its fantastic recipe…
with such a great combination of mango and cake…
I liked a lot…
from Ramnagaram
Ann this is really beautiful. It looks like something from a professional cake and pastry shop!!
such a beautiful cake,anncoo!
btw,followed you…
That's super pretty Ann Coo! You're so talented. If i'm looking for a cake recipe, I know where to stop by!
Everything up to the layers in the cake is so precise, Ann! Love your mango mirror cake. The cake part looks soft and fluffy too ๐
Wow! wow! wow! Ann! It is so beautiful! Thanks for the tutorial. I love mangoes too and I can eat more than 10 in a day..heheh. I would love to try this especialy the side cake panels.. it looks so neat. May I know whether you made the stripe choc toppers too? Thanks.
Yummy ๐
Hi Ann,
It looks amazing and yummy. I have a question, for the mango glaze can I use only agar-agar and not use gelatin?
Hey this looks so damn nice, specifically the ribbed sides. Lovely
wow, i like mango cake nice post
Hello Ann.
If I’m gonna use this recipe with just a cake at the bottom, thick mousse in the middle then the glaze on top
without layering (cake mousse sequence,) will the mousse be sturdy enough to hold its shape? Do I add more gelatin?? Any advise is appreciated! Thank U so much for sharing this!
Hi Ann,
How much sugar in the sponge cake mix? I realized there was no sugar. intentionally or you left out that ingredient inadvertently? Thanks. Wendy
Hi Friends, Thank you very much for all your awesome compliments.
Hanushi ~ Thanks.
Tania ~ Thank you. I think you can do better than me. Always inspired by your beautiful pictures.
DG ~ Thank you very much. Hope you'll try this one day.
Anonymous ~ Thanks *.*
Mary ~ Thanks. I am flattered by your sweet comment.
Rachel ~ 谢谢!你一定做得到。
NEL ~ Thanks. Is better to make this cake during mango season.
Angie, Christine ~ Thank you for your nice compliment ๐
Cookie ~ Thanks! Hope you can start baking soon. Totally agree with you, I think mango from Thailand and Philippine are the best.
Jess ~ You're welcome. Is best to make this cake during mango season.
this cake looks absolutely georgeous!have a nice time,Paula
wow Ann you always inspire me with your baking amazing
So beautifully and professionally done! Simply gorgeous!
Ann,I love mango! I am hopeless at baking but I do hope one day I can bake a nice cake. If my cake comes out half as nice as your, I will feel on top of the world already. Your Mango cake looks divine. You are both – a splendid baker and an artful photographer!
This cake is beautiful! You clearly put a lot of work into it. Great job!
Wow. .. Very beautiful cake Ann! Mango cake is my all time favorite too. I want to try mango mousse cake next time with your detailed pictorial and recipe.thanks for your sharing.
This cake is gorgeous. You always make such beautiful creations.
I really like the taste of mango, anything! Sigh. This looks divine. I would love to make things like this, but I’d be the only one to eat them! My wife can’t stand mango cake. Sigh. Therefore, if I were to cook it, I’d eat the whole dern thing alone. Sigh.
Definitely a stunning looking cake and better than what I have seen in the bakery shops. I saw a lot of mangoes in the supermarket today and you are truly giving me inspiration to try this one out.
This – is a work of delicious art.
wah, i like this special cake & hope one day i can make it…but that day must be in good good mood. ๐
I'm crazy about mango! (Grew up eating a lot in Hawaii :)) This looks not only delicious, but also so pretty. Thank you for sharing this with us!
你真的好专业咧!!好象外面卖的那样! 我想味道肯定比他们好, 自己做的嘛..材料一定是上选!
Anncoo…this is a beautiful cake…you are so good at baking…I have learnt a lot from you , thank you so much for this mango mirror cake ๐
wow, i like mango cake nice post
Yummy ๐
Hello Ann.
If I’m gonna use this recipe with just a cake at the bottom, thick mousse in the middle then the glaze on top
without layering (cake mousse sequence,) will the mousse be sturdy enough to hold its shape? Do I add more gelatin?? Any advise is appreciated! Thank U so much for sharing this!
Hi Maria,
Yes, you can just place a piece of sponge and the mango mousse with the same amount of gelatin. But better to whisk the fresh cream to a firmer stage.
Hey this looks so damn nice, specifically the ribbed sides. Lovely
Hi Ann,
It looks amazing and yummy. I have a question, for the mango glaze can I use only agar-agar and not use gelatin?
Thank you Venkata for your compliment ๐ You can use 1tsp or 5gram agar agar for the topping without gelatin.
Hi Ann
Would like to check with you on texture of the mango mirror glaze. Is it suppose to be firm like agar agar (firm but not hard and crunchy)? Mine was gooey. Your advise would be greatly appreciated. Thanks
Hi Mel๏ผ No๏ผ the mango topping is not hard but firm because gelatin added. You have to boil and stir the liquid mixture, not just boil.
Hi Ann,
How much sugar in the sponge cake mix? I realized there was no sugar. intentionally or you left out that ingredient inadvertently? Thanks. Wendy
Hi Wendy, The sugar is already included in the sponge cake mix.
HI! Do you bloom the gelatin in the water before adding it to the pot? Or is it better to just add the powder to the rest of the ingredients int the pot for the mousse? Gorgeous cake, by the way!
Hi H.S., Just put in gelatin into the pot and boili together with the mango puree as stated in my recipe.
Is there any sugar require to add onto the sponge cake ingredients, thanks!
Hi San San, no because the sugar is already in the optima flour.
Anncoo,please can you suggest for me,what can I use instead of choco emulco? I'm afraid I can't find it!
I like your site very much! It's proffessional! Thank you very much!
Hi Munavvara,
Thank you for your compliment. You can use chocolate paste if you can find or mix the plain batter with some cocoa powder.
Thank you a lot for your answer! I'll try to make this cake,I love it! ๐
Hi Ann, can u explain how u prepare the mousse cream? I do not see whipped cream being mentioned.. and how long do I need to whip the whipping cream? Thank you so much:)
Hi, I already mentioned whip fresh cream to soft peak. You've to whish the fresh cream to almost double volume.
Hi,
I was searching a cake to make for my son. Then I found your blog.. I love the cake. So beautiful. I would like to make one like this..but, the FLOUR you ve used is Optima flour
I was wondering if I can use a different one? since they don't sell here in the US? please help me out. thanks alot.
sweetpopcorn
Hi Sweetpopcorn,
Optima flour is a premix flour include sugar, corn and softening agent. You may use your own sponge cake recipe to replace the optima flour.
Hi Ann –
First of all, What's a Wonderful blog! And thanks for uploading all your wonderful creations! I've never attempted to make such a cake; it's a little bit difficult, I think, for me! : ) However, I'm going to try. Just a quick question about the mango mirror glaze. Did you cool the mixture at room temperture or in the fridge before pouring it on to the cake? How long did you let it cool (what should the temperture be for the glaze)? I tried to make a fruit mirror glaze one time and it wasn't successful! I guess the cake needs to be Very cold before the glaze is on?
Any feedback is very appreciated!
Hi Zeitgeist, You don't have to let the glaze to cool in fridge. I'm not sure about the temperature for the glazing. As long as the liquid is touchable then is ready for pouring on to the chilled cake. Once the glaze touches the chilled cake it will almost set immediately. The cake must be chilled at least 4 hours or overnight before you do the glazing.
@see ann
Hi see ann,
Thanks for trying this recipe, how I wish I can see your cake :))
Before you pour the topping on the cake, the mousse must be firmed and the puree must not be very hot when pouring, if not the cake will becomes cloudy.
You must boil the puree for a while otherwise the gelatin will not set or add a little more gelatin the next time when you make this cake again.
Happy Baking ๐