Mango Mousse Cake

Vanilla Sponge Cake with Creamy Mango Mascarpone Mousse with a Mirror Glaze

Ingredients:

Vanilla Sponge Cake:

• 1 cup Cake Flour (or A.P. Flour)

• 2 tsp Baking Powder

• 1/4 tsp Baking Soda

• 3/4 cup Sugar

• 1/2 cup Unsalted Butter (softened at room temperature)

• 2 Eggs, Whites and Yolks separated

• 1/2 cup Milk

• 1 tsp Vanilla Extract

Mango Mousse:

• 3 ripe Mangoes, cubed

• 2 tbsp Sugar

• 1 1/4 cup Heavy Cream

• 7oz Mascarpone Cheese (softened at room temperature)

• 1/2 cup Water

• 2 packets Powdered Gelatin

• 1 cup Icing Sugar

Mirror Glaze:

• 1 packet Powdered Gelatin

• 2 tbsp Sugar

• 2/3 cup Water

• 1/2 cup Ripe Mango, cubed

Method:

1. (Sponge Cake) Grease one 8-inch round cake pan with butter and line the bottom with parchment paper. Preheat the oven to 350F.

2. In a bowl, beat the egg whites with a handheld or stand mixer until soft peaks form. While mixing, gradually add about 1/4 cup of the sugar, little at a time. Once the sugar has been added, continue mixing until the meringue is glossy and forms stiff peaks.

3. In another bowl, cream together the butter and remaining 1/2 cup of sugar until it is pale and fluffy. Add the egg yolks one at a time while continuously whisking. Add the flour, milk, vanilla, baking powder and baking soda and mix until incorporated.

4. Gently fold half the meringue into the cake batter. Be careful to not over mix and deflate the egg whites. Add the remaining half and fold in until there are no streaks of white meringue in the cake batter.

5. Pour the batter into the prepared cake pan and bake for 25 minutes or until a toothpick is inserted and it comes out clean and the top of the cake bounces back when gently poked. Let the cake cool in the pan for at least 10 minutes before transferring it to a cooling rack or the fridge to speed up the cooling process.

6. (Mango Mousse) Blend 2 cups of mango, 1/2 cup of water and 2 tbsp sugar, until it is a purée consistency. Strain through a sieve and discard any pulp or chunks.

7. Dissolve the powdered gelatin in 1/3 cup of cold water, then warm in the microwave for 10-15 seconds. Pour into the mango purée along with the powdered sugar.

8. Using a handheld or stand mixer, whip the mascarpone cheese to loosen, then slowly add the heavy cream. Whip on high until stiff peaks form. Gently fold in the mango purée mixture. Chill in the fridge for 15 minutes to stiffen a bit.

9. (Assembly) Divide the sponge cake into 2 equal layers. Place one layer in a 9-inch springform pan. Smear a generous layer of mango mousse. Scatter the remaining pieces of mango on top, then cover with more mousse. Add the second layer of cake and top with remaining mousse. Spread it evenly over the top and push the excess mousse to the sides. Gently tap the pan on a flat surface so the mousse is evenly distributed along all sides of the cake. Chill in the fridge for 30 minutes.

10. (Mirror Glaze) Blend the mango cubes until it is completely puréed. Strain through a sieve and discard the pulp and lumps. Dissolve the powdered gelatin in 2 tbsp of cold water. Heat the sugar and water in a small saucepan over low heat. Once the sugar granules have dissolved, remove from the heat and add the gelatin and stir until it is completely melted. Add it to the mango purée and let it cool completely.

11. Remove the cake from the fridge and pour the cooled mango mirror glaze on top. Place it back in the fridge to fully set before cutting into it.

12. (Optional) Pipe along the border of the cake using any leftover mousse with decorative piping tips. Or, garnish with fresh fruits.

13. Heat a thin knife under hot water and run it around the edges of the cake pan before removing it from the springform. Serve cold & enjoy.