Now that mangoes are in season, it means it is time to buy and use them for baking. I am thinking to make something different for my friend whose birthday is today. We have celebrated her birthday and in the meantime i tried this cake on late Friday, to be honest, I am not satisfied with the mango part and found that the mango I bought is lacking in fragrance. The recipe works perfectly well and I am sure the problem (taste-wise) lies with the variety of mangoes that I have used. To enhance the flavour, I make a blueberry yogurt cake which is savoury and sweet. I am quite satisfied with my ‘experiment” with this new recipe.
This is my first attempt to make a mini cake with 5” inch mold, so its quite an amazing challenging to me. It has been quite a while since last Feb I just made a birthday for my girl and I was certainly looking forward to a nice turnout.
I just love to cook/bake. I love to experiment with different recipes and love to create new ones. The turnout might not be satisfying but I love to have others taste the things I make. 继续加油前进！Yeah!
For pretty lady, Sharon, chocolate cake, fruits cake or this Mango blueberry cheese mousse cake – may your life be as sweet as these goodies and this is the wish I make with all my heart. Happy birthday. Enjoy your special day today
Blueberry chiffon cake (for 7inch mold)
4egg yolks
30g caster sugar
47g cooking oil (I use coconut oil)
70ml Blueberry yogurt
110g homemade blueberry jam
65g cake flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1 tbp purple sweet powder (I don’t have color essence so using sweet potato powder to replace it) (Optional)
4 egg whites
1/8 teaspoon cream of tartar
47g caster sugar
Method
In a mixing bowl, beat together the yolks and sugar until the mixture turns light and fluffy.
Add the cooking oil and continue beating. The mixture will get a tad paler.
Add the blueberry yogurt and blueberry jam and mix to combine.
Add the serve baking powder, cake flour, salt and purple sweet potato flour and mix until the flour is just incorporated. Scrape the bowl, mix one final time and set this aside.
In another clean mixing bowl, whisk the egg whites until they turn foamy.
Add the cream of tartar and whisk until soft peaks form.
Gradually add the sugar and whisk until stiff peaks form.
Transfer one-third of the meringue into the egg yolk mixture. Beat it in. This stabilizes the mixture.
Gently fold in the remaining meringue in two batches.
Once no white streaks remain, pour the batter into an ungreased 7” tube pan.
Bake at 150°C for the required time. If the top gets too brown, cover with a piece of aluminum foil. Baking Time: 50 minutes alternatively, you can lower the temperature of the oven.
Once the cake is done, invert it immediately and cool on a wire rack. Do not unmold the cake until it has cooled completely
Mold / cut the cake and fix into 5” inch cake mold
Cheese Mousse
Ingredients (Non baked portion) 250g cream cheese, room temperature 120ml heavy cream (or 35% whipping cream) 2tbsp milk 60g sugar 50g sour cream/ yogurt (I put blueberry yogurt) 1.5tbsp lemon juice 1 tbsp gelatin powder 1/2tbsp rum (optional) ( I didn’t put)
Method
1.. In a mixer, beat the cream cheese until fluffy. Add in sugar, beat until light and creamy， about 5 mins. 2. Add sour cream, heavy cream, and milk and lemon juice, beat until well combined. 3. Heat the mixture in a saucepan set over medium heat until it starts to bubble. Remove from the heat. Add the gelatin and stir until it is completely dissolved. Let cool to room temperature
Note: still have so extra, I make one of small container
Mango Puree
300g Mango puree
3 tsp Gelatin
2 tbp Orange juice
1 tsp rum (Optional)
Method
1.In a small bowl, dissolve gelatin powder in hot water. When the gelatin powder is fully dissolved, add to mango puree and orange juice. Add 1 tsp of rum (optional) to the mixture. Mix well.
2. Pour mango puree （step 1）topping on top of the set mousse carefully. Let the cake chill for at least 1 hour or overnight to set before removing the cake ring. Done!
Enjoy Baking!