【8-inch chiffon cake】 Eggs 5
Milk 60g Corn oil 50g
Fine sugar 60g Salt 1g
【8 inch mousse paste】 Mango pulp 500g
Pure milk 70g Pure milk 15g
Fine sugar 60g Light cream 300g
Gelatin tablets 5 tablets Warm water 75g
Chocolate (decoration) Appropriate amount Cake flour 100g
How to make 8-inch mango mousse cake Illustration of how to make 8-inch mango mousse cake 1

Step 1

Prepare the materials and make the chiffon cake first 8-inch mango mousse cake recipe illustration 2

Step 2

The egg whites and yolks are separated, and the egg beating basin ensures no water or oil. Illustration of how to make 8-inch mango mousse cake 3

Step 3

Add milk, oil into the egg yolk basin, and sift in all the flour at one time 8-inch mango mousse cake recipe illustration 4

Step 4

Stir evenly by hand until smooth and without any dry powder particles, set aside8-inch mango mousse cake recipe illustration 5

Step 5

Add two drops of white vinegar to the egg white basin, add fine sugar in three batches and beat until dry peaks form. Illustration of how to make 8-inch mango mousse cake 6

Step 6

Add one-third of the egg whites into the egg yolk paste. Use a spatula to gently and quickly stir the mixture evenly. Do not turn it in circles. Make crosses up and down like stir-fry and stir from the bottom. Illustration of how to make 8-inch mango mousse cake 7

Step 7

Then pour the mixed cake batter into the remaining egg whites, continue to mix evenly, and preheat the oven at the same time Illustration of how to make 8-inch mango mousse cake 8

Step 8

Pour the mixed cake batter into the eight-inch removable bottom cake mold Illustration of how to make 8-inch mango mousse cake 9

Step 9

Shake the mold on the countertop a few times to knock out any big bubbles inside. The inside of the baked cake is delicate enough. There will be no big holes. 8-inch mango mousse cake recipe illustration 10

Step 10

Place in the lower and middle racks of the preheated oven at 120 degrees for 60 minutes. After taking it out of the oven, shake it twice on the table and quickly place it upside down on the grill. Let it cool completely and then unmold it. Illustration of how to make 8-inch mango mousse cake 11

Step 11

Next, make the mousse paste: soak the gelatine slices in cold water until soft Illustration of how to make 8-inch mango mousse cake 12

Step 12

Add 15g of milk to mango pulp and make mango puree for later use8-inch mango mousse cake recipe 13

Step 13

Melt 70g milk and fine sugar over water and turn off the heat. Illustration of how to make 8-inch mango mousse cake 14

Step 14

Take 4 pieces of gelatine, drain the water and add it to the milk, stirring continuously until melted Illustration of how to make 8-inch mango mousse cake 15

Step 15

Then add 350g mango puree and mix evenly Illustration of how to make 8-inch mango mousse cake 16

Step 16

Get a clean basin, pour in the light cream and beat it until it reaches 60%, that is, just a little bit of texture will appear. 8-inch mango mousse cake recipe 17

Step 17

Mix the whipped cream and mango puree Illustration of how to make 8-inch mango mousse cake 18

Step 18

Wrap the mousse circle with two layers of tin foil, put a piece of chiffon at the bottom, pour the mousse paste, sprinkle with fruits, and then pour the mousse paste 8-inch mango mousse cake recipe 19

Step 19

Cover with a piece of chiffon, then pour in the mousse paste, sprinkle with fruits, and then pour in the mousse paste. 8-inch mango mousse cake recipe 20

Step 20

Smooth it out with a spatula or shake it gently a few times to remove air bubbles, then place it in the refrigerator for 2 hours. 8-inch mango mousse cake recipe 21

Step 21

At about the same time, make the mirror surface. Melt 1 piece of gelatine in 75g of warm water. Add 50g of mango puree and 10g of sugar. Mix well and mix well. The pectin is complete and cool for later use. Illustration of how to make 8-inch mango mousse cake 22

Step 22

Take out the mousse that has been refrigerated for 2 hours, slowly pour in the cooled pectin, use a toothpick to pop the bubbles on the surface, and keep it in the refrigerator for more than 4 hours. I usually make it at night. It is best to take it out early the next morning. 8-inch mango mousse cake recipe illustration 23

Step 23

All that's left is decoration. When the mousse cake is placed in the refrigerator, I start making chocolate lollipops. Chop the chocolate and melt it over water or use a melting pot. Illustration of how to make 8-inch mango mousse cake 24

Step 24

Dip a toothpick into the chocolate and trace it bit by bit Illustration of how to make 8-inch mango mousse cake 25

Step 25

I did this a little bit when I was three or four hours oldSon:-( 8-inch mango mousse cake recipe 26

Step 26

Time's up! Take out the cake and cover it with a hot towel around the mold or use a hair dryer to quickly remove it from the mold. Illustration of how to make 8-inch mango mousse cake 27

Step 27

The mango mousse cake is now finished~~You can eat it directly, and then I spent some time decorating it. 8-inch mango mousse cake recipe 28

Step 28

Cut the chocolate into small pieces and put it into a piping bag. Melt it in water. Use oil paper to cut a long strip about the same height and circumference as the cake. Fix it on the countertop. Cut a small opening in the piping bag and draw cross lines at will. Wait until the chocolate is slightly less soft. When it's a little hard, quickly wrap it around the cake and move it to the refrigerator to chill. Illustration of how to make 8-inch mango mousse cake 29

Step 29

Decorate with chocolate Illustration of how to make 8-inch mango mousse cake 30

Step 30

Write production stepsIllustration of how to make 8-inch mango mousse cake 31

Step 31

Write production steps Cooking tips for 8-inch mango mousse cake