Patty Cakes

Although I am not much of a baker, I do prefer the "made from scratch" version over the sugary mouthful you experience from the cake bought at your local grocery store. I have to admit that I have decades of back issues of cooking magazines that I keep with the good intentions of trying new recipes on a regular basis...the frequency of these good intentions is up for debate, but good intentions they are and once in a while produce some great results.

As of late I have taken on the task to reduce my "piles" and free up some much needed space in my closets, garage and any other nook I have stockpiled the endless issues in and extract only those recipes I am inspired by. I recently completed the task and systematically filed each categorically "Martha" style. This week presented my husband's birthday and my parent's 63rd anniversary so it was to the "cake" category I ventured. I knew exactly the two cakes I would bake to celebrate these two very special occasions (and more importantly, I knew where they were now living)...Mango Orange Mousse Cake for my parents and a Chocolate Lovers Cake for Chuck. With many happy forkfuls at the combined birthday/anniversary party I have decided to post the winner...Mango Orange Mousse Cake. I do have to admit that I first came across this cake in the July issue of Bon Appetit back in 1992...yes, almost 17 years later I have finally baked that cake! Ah, the benefit of stockpiling those magazines is beginning to pay off!

The cake, simple in its preparation, proved to be extravagent in its presentation, texture and taste. The sponge layers provided the perfect stability while being moist and flavorful. The mango mousse provided the fresh citus filling, and thankfully so, for the status quo gives us a cornstarch sugary ladened mixture that leaves us wondering if even the true fruit exists. There was the perfect hint of Grand Marnier that elevated the taste to something that was comparable to that of a fine French dessert and equally as extravagent. The recipe for the cake is based on a recipe that originates from Mexico where the Mango is prevalent and desserts tend not to carry the sugar load that we like to overdo here in the states. This recipe is a real winner and I do believe this will become a regular whenever the occassion calls for cake. My next attempt will be to increase the layers of sponge cake and include an addition of a raspberry mousse. Be on the look out for a future blog!

Do yourself a favor and don't wait 17 years to try this recipe! Add your own additions with different seasonal fruits and liquers to create something that will wow your lucky recipients and do share with us here at the Tasting Club!

The recipe can be found on Epicurious.com at the following link: http://www.epicurious.com/recipes/food/views/Mango-Orange-Mousse-Cake-2100