I tried this recipe and the cake turned out so well! I never thought sponge cake and mango mousse would go so well together. My family really liked it and I'll be making it a second time :) Thank you for sharing this video Jessica!
Really admire this recipe. I'm thinking of subbing the genoise cake layers with a buttered cookie crust. Also reduce it to a 6"cake. Will try and let you know!
i just wanna say that your channel is bloody amazing!! i discovered you through subtle cooking traits and I'm sad i didn't find you sooner. instant sub 😍😍
This looks amazing!! I can’t wait to try your recipes. I find that my genoise cakes are extremely crumbly and dry - am I doing something? Also, how long do you let the cake thaw before serving? I find that my sponge cakes are dense and hard even after 30 minutes in room temp.
Hi! I’ve made this twice and this is sooooo delicious! The only thing is that the mango mousse that I made, I weighed and divided it in two, was thin. And I didn’t have extra for decorations. Should I double the ingredients?
your Mango mousse cake looks absolutely divine...can this same recipe b used but we replace the fruit puree with other fruits, like strawberry? also, has the swiss meringue whisked to medium-soft peaks, COMPLETELY COOLED before adding it to the mango-gelatin mixture? Also, should the mango-gelatin mixture also be COOLED completely before swiss meringue be added to it?
Hello Sarah! Great questions. Yes, this mousse formula is standard for any puree so the mango can absolutely be substituted with strawberry puree! The mango-gelatin mixture should be cooled to 35-40C before adding in the meringue. The meringue is fine to add in right after whipping. You don't want to wait too long to it fold it into the puree mixture because it will deflate with time, and we want to ensure proper aeration. Hope this helps!
Would I be able to make this for a friend but refrigerate a day before serving? I'm worried about the whipped cream decorations melting/deflating. Also, is there anything else I can use if I didn't have a circle mold?
I have just try today. For the Genoese sponge cake is well done. I have confusion at the point of the meringue. Is the egg white n sugar with hand whisker mix constantly by double-boil with heat to 60 deg c and mix into mango-gelatin mixture n last mix in whipping cream? I do this step is that correct? My meringue is not like glossy. I may have mistake at this point. Can you repeat the step from purée after cooked n combine with cool purée. Thank you.
I was just gifted a cake ring and cannot wait to make this! In the video you call for a 9" genoise, but both the description and the genoise video you link call for 8" cakes. 9" would make sense to me since you're using the 8" ring to cut it down to size, but I'm wondering how you would adapt the recipe in your genoise video for a single 9" cake. Thanks!
Hello great question!! An 8" cake would actually be fine to use, you just wouldn't have to trim any excess off. I actually used a 9" cake because I only had a 9" cake pan at home. However, if you do decide that you prefer to use a 9" cake this is the formula that I used: - 5 whole eggs - 5oz granulated sugar - 5oz cake flour - 1.7oz oil - splash of vanilla extract
Do you have a recipe of the mango purée? Also you said that it is going into the freezer. Are you sure it is not a fridge? If freezer how many hours before serving you have to take it out so it is not hard as an icicle? Thank you
For mango puree, I just blend fresh mangoes and strain it through a sieve. As for the freezer/fridge to set the cake, you can allow the cake to set in the fridge too. I just prefer freezing it, because it's easier to transfer the cake from the ring mold to a cake board/plate when it is frozen solid. If freezing like I did in the video, I would decorate it and leave it to thaw in the fridge for about 3 hours before serving.
Why did you freeze the cake , why didn’t you put it in fridge , I want to use gelatin with whipped cream , how should I use it and how much to use with 2 cups of whipped cream
I tried but the cake (bread part) within the layers became very hard. I guess because I kept in freezer for mango mousse to get stiff. How to deal with it. Please help
I tried this recipe and the cake turned out so well! I never thought sponge cake and mango mousse would go so well together. My family really liked it and I'll be making it a second time :) Thank you for sharing this video Jessica!
Aw that's so great to hear!! Thank you for the kind words~ I'm glad you enjoyed the recipe!
those decoration skills tho. Literal chills.
Really admire this recipe. I'm thinking of subbing the genoise cake layers with a buttered cookie crust. Also reduce it to a 6"cake. Will try and let you know!
i just wanna say that your channel is bloody amazing!! i discovered you through subtle cooking traits and I'm sad i didn't find you sooner. instant sub 😍😍
Aw thank you so much!! Well you're not too late to join me for the ride
Look very delicious 🤤😋
This looks amazing!! I can’t wait to try your recipes. I find that my genoise cakes are extremely crumbly and dry - am I doing something? Also, how long do you let the cake thaw before serving? I find that my sponge cakes are dense and hard even after 30 minutes in room temp.
Uhhhh I should be sleeping but it’s Jessica and her cute cakes....🥺
Hi! I’ve made this twice and this is sooooo delicious! The only thing is that the mango mousse that I made, I weighed and divided it in two, was thin. And I didn’t have extra for decorations. Should I double the ingredients?
Omg this loooks amazing
Superb ! 👏🏻👏🏻👏🏻👏🏻👏🏻
your Mango mousse cake looks absolutely divine...can this same recipe b used but we replace the fruit puree with other fruits, like strawberry?
also, has the swiss meringue whisked to medium-soft peaks, COMPLETELY COOLED before adding it to the mango-gelatin mixture?
Also, should the mango-gelatin mixture also be COOLED completely before swiss meringue be added to it?
Hello Sarah! Great questions.
Yes, this mousse formula is standard for any puree so the mango can absolutely be substituted with strawberry puree!
The mango-gelatin mixture should be cooled to 35-40C before adding in the meringue.
The meringue is fine to add in right after whipping. You don't want to wait too long to it fold it into the puree mixture because it will deflate with time, and we want to ensure proper aeration.
Hope this helps!
@@SugarCrystalKitchen you are amazing!
Thank you so much for your quick reply :)
Fab，what nozzles did you use for the piping？
Would I be able to make this for a friend but refrigerate a day before serving? I'm worried about the whipped cream decorations melting/deflating. Also, is there anything else I can use if I didn't have a circle mold?
I would suggest to use the ring from the spring release pans
Cool cake
looks so good and pretty!!!! great jobbbbbb
Thank you Weny
Hi. Was wondering what piping tips you used to decorate?
I have just try today. For the Genoese sponge cake is well done. I have confusion at the point of the meringue. Is the egg white n sugar with hand whisker mix constantly by double-boil with heat to 60 deg c and mix into mango-gelatin mixture n last mix in whipping cream? I do this step is that correct? My meringue is not like glossy. I may have mistake at this point. Can you repeat the step from purée after cooked n combine with cool purée. Thank you.
I was just gifted a cake ring and cannot wait to make this! In the video you call for a 9" genoise, but both the description and the genoise video you link call for 8" cakes. 9" would make sense to me since you're using the 8" ring to cut it down to size, but I'm wondering how you would adapt the recipe in your genoise video for a single 9" cake. Thanks!
Hello great question!! An 8" cake would actually be fine to use, you just wouldn't have to trim any excess off. I actually used a 9" cake because I only had a 9" cake pan at home.
However, if you do decide that you prefer to use a 9" cake this is the formula that I used:
- 5 whole eggs
- 5oz granulated sugar
- 5oz cake flour
- 1.7oz oil
- splash of vanilla extract
@@SugarCrystalKitchen Awesome, thank you! Going to make the genoise tonight :9
Hi Jessica! I hope you'll make more Yumeiro Patissiere recipes❤️
May I ask how many gelatin sheets I should use to replace 7g of gelatin powder?
Hi there, can a vegan gelatin be used instead?
Do you have a recipe of the mango purée? Also you said that it is going into the freezer. Are you sure it is not a fridge? If freezer how many hours before serving you have to take it out so it is not hard as an icicle? Thank you
For mango puree, I just blend fresh mangoes and strain it through a sieve. As for the freezer/fridge to set the cake, you can allow the cake to set in the fridge too. I just prefer freezing it, because it's easier to transfer the cake from the ring mold to a cake board/plate when it is frozen solid. If freezing like I did in the video, I would decorate it and leave it to thaw in the fridge for about 3 hours before serving.
Hello, is the sponge cake recipe you share is for one 8” or two 8” sponge cake?
Good job, Jessica! You're literally my idol!💛
Haha don't say thattt. We're all learning together!
@@SugarCrystalKitchen UwU that's so niceeee❤️ur such an inspiration.
What are the pipping tips numbers that you were using?
should i double or triple the recipe for a 11 inch cake ring ??? pls help i need this asap.
Any alternatives for powdered gelatin?
Can the frosted cake stay out unfrozen for 2-3hrs without being in the freezer?
Why did you freeze the cake , why didn’t you put it in fridge
, I want to use gelatin with whipped cream , how should I use it and how much to use with 2 cups of whipped cream
It’s easier to unmold the cake from the ring after freezing since it’ll be solid. I recommend using 1.5tsp gelatin with the whipped cream.
@@SugarCrystalKitchen how much water should you use to bloom?
My question is did you cook the egg I was just in the K
Can I use this recipe for a pineapple mousse? instead of mango.
I tried but the cake (bread part) within the layers became very hard. I guess because I kept in freezer for mango mousse to get stiff. How to deal with it. Please help
Can I make the moouse without the galatin?
Do I have to use geletin
yes, otherwise the mousse will not set
@@SugarCrystalKitchen is there no halal alternative
❤🥰🍴😋❤️❤️❤️
Please share ingredients quantity for 6 inch cake
I halved the mousse recipe and it was perfect for a 3 layer 6 inch cake!
4:18
Hello
U r too fast. Can’t catch u n u are alrd in d next step. Would love to bake this cake but cud not understand sme part. Thk u