Undomesticated Happiness: Mango Layer Cake

Make someone happy!

I live in a house with a huge backyard. We have a mini-forest in our yard - yes, lots of trees. I'm not the type though that likes to walk around the yard or to sleep on a hammock. I like my afternoon naps in an air-conditioned room where I'm bundled up in sheets.

Because we have a big backyard, through the years we've somehow let at least 5 mango trees grow. I think we have the 3 standard mango types there - the kinalabaw, the piko and the indian mango (don't ask me, I don't know why Philippine mangoes are named this way).

We also have a vacant lot in a barangay not too far from our house where we have at least 10 mango trees. My father loves mangoes. Obvious?

During summer, we have an abundance (read - huge tubs and pails of mangoes) at home. What to do with tons of mangoes? With all these mangoes around me, I can't help but think of substituting strawberries on the Strawberry Layer Cake recipe in Yummy's January/February 2011 issue.

Mango Layer Cake (replaced strawberries from Aileen Anastacio's Strawberry Layer Cake recipe in Yummy magazine)

For the vanilla chiffon cake

1 cup cake flour
1/3 cup sugar
1 tsp baking powder
1/4 tsp salt
1/3 cup corn oil - We don't have corn oil so I used canola.
4 eggs, separated
1/3 cup water
1/4 cup low-fat milk
1 tsp vanilla extract
1/4 tsp cream of tartar
1/4 cup sugar

For the mango mousse

8 ounces fresh ripe mangoes, skin removed - Best to use the kinalabaw type
2/3 cup sugar
3 tbsps water
2 tbsps Charmbord, Cointreau, or framboise (optional) - Optional means no need to use :-)
1 1/2 tsps powdered gelati
1 1/2 cups heavy cream

For the topping

1/2 cup heavy cream
2 tbsps confectioners' sugar
Fresh ripe mango shaped into small balls

Preheat oven to 350F. Line a 9-inch round or 8X12 inch rectangular baking pan; set aside.
Make the vanilla chiffon cake: In a medium bowl, sift together cake flour, sugar, baking powder and salt.
In a separate bowl, whisk together corn oil, egg yolks, water, milk, and vanilla extract. Add to the cake flour mixture, mixing until combined and smooth.
In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites and cream of tartar on medium speed until frothy. Increase speed to medium-high and gradually add sugar, whipping until glossy and stiff.
Gradually fold the whipped egg whites into the batter; blend well.
Transfer batter into the prepared pan and bake for 30 minutes or until top springs back when touched. Do not prick.
Remove from the oven and allow to cool completely.
Make the mango mousse: Puree mangoes. Stir in sugar until dissolved.
In a separate bowl, combine the water and liqueur, if using. Sprinkle gelatin over and allow to bloom, about 5 minutes. Melt gelatin mixture over low heat until completely dissolved.
Gradually whisk gelatin into fruit puree. You can stir the mixture over an ice bath until it starts to thicken.
In the bowl of an electric mixer fitted with the whisk attachment, whip cream and fold into the fruit puree. Mix until combined and smooth.
Line a 9-inch cake ring with an acetate strip. Place ring over a cake plate or stand. - I don't have a cake ring so I used my 9-inch springform pan.
Slice cooled chiffon cake horizontally into 1/4 inch thick layers. Place 1 layer into the cake ring. - You can easily do this with a cake leveler.
Pour about 2 to 2 1/2 cups of mango mousse over the first layer. Using a metal spatula, spread and even out the mousse layer.
Top the mouse gently with another chiffon cake layer. Place in the freezer for at least 2 hours or until set. Unmold the cake from the cake ring.
Decorate the cake: In the bowl of an electric mixer fitted with the whisk attachment, whip heavy cream to soft peaks then gradually add confectioners' sugar. Spread about 1/4 to 1/2 cup of the whipped cream over the chiffon cake. Top with fresh ripe mangoes.