Mango Mirror Cake

6 servings
20 min
25 min
Very Easy




  • 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. 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 and mix with some chocolate emulco and blend well.
  • Pour plain batter into 9"square tray to about 1/2 inches high and remaining plain batter to 8" round 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 3.8 cm and cut to 3 slices. Cut the square sponge cake into 3 slices to about the width of 5 cm. 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.

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